2 tsp dried instant yeast or 20 g fresh yeast, crumbled
30 g macadamia oil or olive oil
1 tsp apple cider vinegar
Place basmati rice, long grain brown rice and millet into mixing bowl and mill 1 min/speed 9. Meanwhile, grease a deep-sided loaf tin and set aside.
Add chickpea (besan) flour, arrowroot flour, chia seeds, pepitas, xanthan gum and salt and mix 10 sec/speed 4. Transfer into a bowl and set aside.
Place honey, water and yeast into mixing bowl and heat 2 min/37°C/speed 1.
Add macadamia or olive oil, apple cider vinegar, eggs and reserved flour mixture and mix 15 sec/speed 5.
Scrape down sides of mixing bowl with spatula, then mix for a further 5 sec/speed 5.
Transfer mixture into prepared loaf tin and leave to prove in a warm place until doubled in size (approx. 30 minutes). Preheat oven to 180°C. Brush top of loaf with water, then sprinkle with extra chia seeds and pepitas.
Bake for 40-45 minutes (180°C). Allow to cool in tin for 5 minutes, then transfer onto a wire rack. Serve warm or allow to cool completely before transferring into a sealable container until ready to serve.
Tips & Tricks
Serve fresh or toasted with your favourite jam, butter or spread.
Proving time may vary depending on time of year and ambience. Choose a warm, dark place to leave dough to prove and try covering the loaf tin with a towel to insulate if necessary. Leave for further 15-30 minutes if not doubled in size, a maximum of 45-60 minutes should be sufficient.
Mill 40 g dried chickpeas in step 1 with rice and millet to make your own chickpea flour.