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AA Bread - using Laucke flour



1 portion(s)

Variation Bread

  • 20 gram oil, Avocado
  • 390 grams water
  • 2 teaspoon dried yeast
  • 600 grams Laucke Barossa Sourdough Rye
  • 6
    1h 50min
    Preparation 1h 30min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Recipe's preparation

  1. Place water and yeast in Closed lid and heat 2 minutes / temp 37 / speed 1.
  2. Add remaining ingredients and combine Blend15 seconds / speed 3.
  3. Knead for 6 minutes / Dough mode speed.
  4. Transfer to floured mat on bench.

    If difficult to remove last of dough add a little oil and Blendspeed 5
  5. 250 g water in bowl

    Transfer dough onto greased paper (on top of butterfly lying down) in Varoma - with extention ring - cover.

    Ferment 1 hour
  6. Shape and place in prepared tins

    Repeat last step with one tin in Varoma and the other in a warm place.

    Ferment 1 hr or until well risen.

    Score tops
  7. Place tins into a dish with cold water in - into a cold oven

    Bake at 200c approximately 20 minutes.

    Test with toothpick or till internal temp is 92c

Accessories you need

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  • Spatula TM5/TM6
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Use a oiled tray as a lid to obtain a perfect square loaf.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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