“Trying to replicate a recipe from the Organic Bakery in Bondi. Found this on Taste.com. You need to add 2tsp Xantham Gum to the second step but it did not recognise this as an ingredient. The recipe did also nor specify how much water to add. I start with 1 cup fruit juice and add more to get the right consistency. I also recommend using fruit juice instead of water to make it slightly sweeter.”
READY IN:
11hrs 40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • vegetable oil, to grease
  • 1 tablespoon dried yeast
  • 2 tablespoons brown sugar
  • 2 teaspoons sesame oil
  • 3 12 cups spelt flour
  • 12 cup quinoa
  • 2 teaspoons salt
  • 2 teaspoons bread improver (gluten free)
  • 1 cup craisins
  • 1 cup walnut halves
  • 12 cup sultanas or 12 cup raisins
  • 12 chopped chopped dried fruit
  • 1 egg, lightly whisked
  • 2 tablespoons sunfkower seeds
  • 2 tablespoons pepitas
  • 2 tablespoons poppy seeds

Directions

  1. Bush a baking tray with oil to lightly grease. Combine the yeast, sugar, water and sesame oil in a small bowl. Set aside in a sarm place for 10 mins, or until foamy.
  2. Combine flour, quinoa, salt, bread improver, xantham in bowl. Make a well in the centre and pour in the yeast meixture. Still till well combined with wooden spoon. Knead for 5 minutes until smooth and elastic. Place in oiled bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm place to prove for 30 - 40 minutes until dough doubles in size.
  3. Preheat oven to 200°C Turn the dough out onto a lightly floured surface. Add the fruit/nut mix and knead until fruit is corporated and dough is elastic. Shape dought into a 30cm long log. Brush with egg and sprinkle both sides with the seeds. Place on prepared tray. Set aside in a warm place for 20 mins or until doubled in size.
  4. Bake for 20 minutes. Reduce temperature to 180 C for a further 20 minutes or until brown and loaf sounds hollow when tapped on the base. Turn onto oven rack to cool.

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