Companion Gluten-free Seeded Bread with Hummus

• 120 g buckwheat flour
• 120 g rice flour
• 120 g cornflour
• 11 g baking powder
• 550 ml water
• 1 tsp salt
• 1 tsp honey
• 80 g mixed seeds (pumpkin seeds, flaxseed, sunflower seeds...)
• 2 tbsp olive oil (for the bread)
• 250 g tinned chickpeas
• 1 clove garlic
• 4 mint leaves
• 5 tbsp olive oil (for the hummus)
• 1 tsp lemon juice
• Salt and pepper, to taste
• 1 onion

#CompanionBreadCollection

Add the water and baking powder to the bowl with the Kneading/crushing knife. Lock the lid and set on Speed 3 at 40C for 3 minutes. Let stand for about 10 min in the bowl.

Add the flours, salt, olive oil and honey. Set on Pastry P1 for 2 minutes and 30 seconds. At the end of the program, leave the dough to rest in the bowl for 40 min.

Add the seeds. Set on Pastry P1 for 2 minutes and 30 seconds. At the end of the program, let the dough rest again in the bowl for about 20 min.

Preheat the oven to 180°C. Place the dough in a buttered and floured loaf tin. Lightly sprinkle the surface with buckwheat flour.

Bake the bread for about an hour. Take it out and leave it to cool for a few minutes. Turn out and leave to cool on a wire rack.

To make the hummus: Cut the garlic in half. Peel and chop the onion. Add the onion and garlic to the bowl with the Ultrablade knife. Set on Speed 12 for 10 seconds. Add the chickpeas, lemon juice, olive oil and mint. Season with salt and pepper. Set on Speed 12 for 1 minute.

Serve the bread with hummus.

Tip: Try adding a teaspoon of tahini to the hummus before mixing.