Ingredients
-
10g dried sourdough
-
320g white spelt flour
-
80g quinoa flour
-
1 tbsp extra virgin olive oil
-
1 tbsp rice malt
-
1 tsp salt
-
260ml water
-
sesame seeds
-
1 tbsp vegetable milkfor brushing
-
HUMMUS
-
250g cooked chickpeas
-
200g cooked beetroot
-
1 tbsp tahini
-
1/2 tsp cumin powder
-
50ml water
-
a pinch of salt
-
1 tbsp extra virgin olive oil
-
1/2 lemon juice
-
sproutsfor decoration
Ingredients
| 10g dried sourdough | |
| 320g white spelt flour | |
| 80g quinoa flour | |
| 1 tbsp extra virgin olive oil | |
| 1 tbsp rice malt | |
| 1 tsp salt | |
| 260ml water | |
| sesame seeds | |
| 1 tbsp vegetable milk | |
HUMMUS |
|
| 250g cooked chickpeas | |
| 200g cooked beetroot | |
| 1 tbsp tahini | |
| 1/2 tsp cumin powder | |
| 50ml water | |
| a pinch of salt | |
| 1 tbsp extra virgin olive oil | |
| 1/2 lemon juice | |
| sprouts | |
NOTE: the recipe ingredient amounts are not suitable for the Mini Breadmaker SD-PN100
Steps
|
1
|
Remove the baking pan with the kneading blade from the Breadmaker and add all the ingredients listed from top-to-bottom , except for the sesame seeds. |
|
2
|
Place the pan back in the Breadmaker, close the lid, select menu 1 and press the start button. |
|
3
|
Before the cooking phase (about 50 minutes from the end of the program) open the lid, gently brush the surface of the bread with the vegetable milk and sprinkle the sesame seeds. |
|
4
|
When baked, remove the bread and let it cool on a grill. |
|
5
|
Slice the bread. |
|
6
|
For the Hummus: |
|
7
|
Spread the hummus on the sliced bread and decorate with sprouts. |
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