I found this other fantastic recipe for bread that I am very keen to try today… but I am out of quinoa (we are looking online for Australian quinoa) and wonder if something else might work instead. I am very excited to make a sandwich loaf from scratch. Recipe here. It has no eggs, and I have just bought plenty of eggs, so I might do some experimenting later.
I’m not sure how many readers I have, and how many have a Thermomix or similar machine. I am very interested to hear how the Vitamix, Thermochef, Bellini, Kogan, Maxi and other similar products work out too. I don’t sell Thermomixes, but if you want one, I can put you in contact with my other sister friend - who I call the Thermomix Queen. For all the options available I have only seen the Thermomix “In person” the Bellini in a box (at Target), and a friend has a Vitamix, but I have not seen it either.
I have found this page essential for flour conversions here
Quinoa is a bodifier; I see that I can swap with cornmeal, besan or rice flour. I am very keen for another cooking adventure. I have also seen sites that divide the flours by other ways, but this way works… so I use it.
Kitchen malfunctions: I think I am making up for yesterday. I had just one (a burn from the oven, which I covered with a wet Anion wrapped in a tea-towel. Five minutes later, the pain was gone, I removed the stuff and my hand was great. It’s kind of nice to not waste 20 mins of cool water running over my hand, and not being stuck to the sink while things are cooking around me.
My dough was in the TM and the kneading function was “Not working”, I had it on stir, I needed it in the “closed lid position”. I hit reverse a few times to “facilitate the knead process.”
There was a glob of dough under the blades, which I noticed after I had skimmed the top of the dough with a wet spoon (a process that would have been easier if the tin was the correct size for the amount of dough. I removed the dough using by putting the speed on 10. I added it to the loaf by working it in with wet fingers to the top of the dough.
Thanks to Simone at 
I realised I didn’t need to call my TM Queen and ask how to get it fixed… So I will know for next time I try.
The chickpeas- I looked for them but they were “hiding” somewhere in the pantry, so I made the dough with cornmeal instead.
“Someone” used a knife in my loaf tin; it now has rusty stripes on it. I covered them with some alfoil.
My TM looked “Funny” when I was weighing… I had not “seated” the TM bowl correctly, so more chia seeds were added than was needed. I had been able to rescue the “extra” buckwheat though. Not that I am that concerned about the few additional chia seeds as I forgot to add the xanthan gum.
I think this one will be a “re-submit”. But it is happily resting ready to be baked in about an hour.
This dough does not rise very much at all. Next time I think I will use a smaller tin.
The bread was cooked in 50 minutes. Probably as the tin was a little on the large side for the loaf, I will let it cool and tell you what I think of the taste. So far I have noticed it is quite springy straight out of the oven. The cob loaf was like a rock. It also shrunk away from the sides of the pan so was very easy to remove to check the bottom was brown.
As if to mock me, on kitchen malfunctions day… the dishwasher is also refusing to turn on, so I will wash the dishes and allow the bread to cool.
Ok this bread is brilliant. It’s my favourite yet… now I just need an appropriate tin. I would go for probably one half the size lengthways so you make a shorter loaf but the bread slices are right.
It may be possible to make a 1.5 size dough ball or double batch to fill the loaf tin, assuming you had enough people who would eat the bread in the required time. I am not sure if extra dough would fit in the Thermomix.
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