autumn.kitchen Sourdough Sandwich Loaf by Bettynboomixinitwithjanni. A Thermomix <sup>®</sup> recipe in the category Breads & rolls on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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autumn.kitchen Sourdough Sandwich Loaf

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Ingredients

autumn.kitchen Sourdough Sandwich Loaf

250 g Milk
360 g bread flour
350 g sweet stiff starter
100 g wholemeal flour
8 g salt
2 portions egg
40 g Butter

Sweet stiff starter

60 g sourdough starter active
180 g spelt flour
80 g water
25 g white sugar

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6
7

Preparation
8
- 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 is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  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.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Side dish

Recipe's preparation

Sweet stiff starter

Remove MC

place jar on top of lid

Add 60 g active starter

80 g water

180g spelt flour you can use bread flour of your choice

25g sugar

mix all together BY HAND NOT IN THERMOMIX and cover with muslin and elastic band also place a elastic band where the starter finishes so you can see when it has tripled in size takes approx 8 hours in a cool house when it has tripled your ready to make your loaf

Making Bread dough

Add 250g milk to

Add 360g bread flour

Add 350g sweet stiff starter or what ever is in your jar you prepeared earlier

Add 100g wholemeal flour

Add 8g salt

Add 2 eggs

for 2 min

Remove from

and out a glass bowl covered for
1 hour

devide into 2 balls rest for a further 15 min

Divide one of the balls in three roll out each one into a rectangle about 20cms long and the width of you bread tin , mine is (20x10x10) then roll each rectangle up like a snail and repeat for next two so you have 3 to put in your tin cover with damp cloth and let standfor final Proof 3.5- 5 hours or until reaches top of your tin
add egg wash on top of dough and ready for oven

Bake at 180c for 35-40 min depending on your oven

Accessories you need

Spatula TM5/TM6
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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.