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Bread - Crusty Sour Dough Style


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Ingredients

1200 g

  • 150 g grain (spelt, rye, oat, wheat etc)
  • water to cover grains (room temp)
  • 200 g buttermilk, (or yogurt)
  • 300 g water, for dough mixture (room temp)
  • 2 tsp dried yeast, (1 sachet or 30 g fresh yeast)
  • 1 tsp sugar
  • 500 g bakers/bread flour
  • 50 g oil
  • 2 tsp salt
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Recipe's preparation

  1. Cover grain with water and soak at room temperature 24 -48 hours in a covered container (plastic wrap is fine). Ensure water is always covering the grain, stir occaisionally and use before it ferments into alcohol!

    Drain off soaking water and rinse grains.

    Add soaked grains to TM bowl. Add buttermilk/yogurt, 300g water (see hints & tips), yeast, sugar. Blend 10-15 sec Speed 8. If the grains are a bit firm they will rise up the sides of the bowl - don't worry, move to the next step.

    Add flour, salt and oil. Mix 10 sec Speed 5 (it's a heavy thick batter style mixture).

    Move dial to Closed lid and knead 4 minutes Dough mode Speed. Do not leave your TM unattended!

    Oil a deep bowl (a plastic one with a lid is ideal, lettuce crisper works well) and “pour” mix into bowl. Rest in a draught free position with lid on (or plastic wrap) for 4-6 hours to rise. It will easily double in size.

    Lightly oil a patch on your bench about 40cm square and tip out the mix (a flat pastry bench scraper is very useful). Or, oil one hand and scrape out onto bench.

    With your hands, push the "dough" out to a square approx 40cm square.

    Make a parcel by folding each side up and onto itself. This folds air into the centre.

    Replace "parcel" into oiled bowl seam side down, replace lid and allow to rise 1 hour.

    Tip out, repeat folding process and rise again in bowl, as before.

    Place pizza stone into a cold oven onto the bottom rack (do not place on floor of oven - it may damage your oven). Pre-heat oven to 250C with the bottom element working +/- fan.

    Meanwhile, place ThermoMat or baking paper onto bench and sprinkle with semolina flour/polenta. Tip "dough" onto oiled bench, loosely fold again and place seam side down onto ThermoMat/paper (it's quite a loose mixture). Sprinkle semolina/polenta on top, spray well with water (I use my ironing bottle), slash the top a few times with a very sharp knife (this allows the mixture to move and not be trapped inside the crispy crust formed by the water spray).

    Working quickly (you don't want to loose all the oven heat) - place ThermoMat/paper onto pizza stone and cook at 250C for 10 min, then another 20 min at 200C.

    Bread is cooked when the bottom sounds hollow when tapped.

  2. Describe the preparation steps of your recipe

  3. Describe the preparation steps of your recipe

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Tip

Pre-soaking the grains and the slow rising process makes the grains/flour easier to digest for those with tummy sensitivities.

You can also do this with sprouted grains - just place grains in a shallow dish, rinse a couple of times each day and keep moist (not wet) in a sunny spot until they sprout (usually a couple of days). I find my Varoma is perfect as I cn spread them on the bottom, rinse them under the tap and leave them with the lid on (rest it on a plate to catch the drips).

If using thick yogurt then use water quantity as per recipe, if using buttermilk you may want to reduce the water to 200g. The mixture texture is similar to a Ciabatta or Focaccia mix.

A slow rise also gives an improved depth of flavour, therfore using room temperature water is good and it's OK to use cold buttermilk/yogurt in the mix. Yeast is not killed by cold - it just works slower. 

Whenever you are moving/folding the batter - lightly oil your hands to prevent the batter from sticking.

You can repeat the rise and fold process several times if you wish to get more air in.

You can also leave the mixture in the fridge to do it's first rise overnight.

I've found that it stays moist and keeps very well stored in a plastic bag at room temperature particularly if I add a TBspn of Chia seeds into the mix - as they attract and hold moisture.

I've done it with Laucke Wallaby Bread Flour and Organic Four Leaf (85%) Flour.

Your vote and comments are always appreciated!.....Happy Cooking 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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Comments

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  • Looking forward to making

    Submitted by vikster77 on 24. April 2016 - 09:02.

    Looking forward to making this!!

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  • Soaking my grains tonight!

    Submitted by tigerblue1979 on 28. December 2012 - 23:23.

    Soaking my grains tonight! Looking forward to seeing the final product

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  • Yes I cook mine on my

    Submitted by Sharon.thermomix on 10. December 2012 - 17:02.

    Yes I cook mine on my ThermoMat as it makes it easy to move the dough across to the oven - I place it on a pizza stone that's already hot in the oven. However you could do it on a baking tray with baking paper if you prefer.

    Sharon Weidenbach - Group Leader Adelaide 0409 150 729

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  • Did you cook th ebread with

    Submitted by Bernice on 9. December 2012 - 15:28.

    Did you cook th ebread with the thermomat in the oven? The recipe reads this way but I would not expect you could do this. Looks like my kind of bread. Am going to try it!

    Bernice

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  • Thanks for the dried figs and

    Submitted by VictoriaR on 17. October 2012 - 22:06.

    Thanks for the dried figs and walnuts idea Sharon.  I'll definitely be trying that next time.  There's enough dough to divide it for two loaves:  one plain and the other with figs/walnuts.  Perfect!  Best wishes, Victoria.

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  • Glad you enjoyed it and I

    Submitted by Sharon.thermomix on 17. October 2012 - 14:36.

    Glad you enjoyed it and I hope you had some yummy homemade butter with it too! 

    You're right - the first time it looks a bit daunting but it's actually quire simple and it's left alone quite a bit during te process. A good one to make whilst doing the houswork/gardening  :D

    Try adding some chopped dried figs or walnuts into the mix during the kneading process - pure heaven on a cheese board :cooking_7:

    Sharon Weidenbach - Group Leader Adelaide 0409 150 729

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  • This bread is amazing! I

    Submitted by fertilemertile on 13. October 2012 - 01:27.

    This bread is amazing!

    I admit I was a bit worried making it as it seemed like a lot of work and time (im so impatient  :p) but I am so happy with the outcome!

    I used homemade buttermilk so I only added 200g of water to the mix and it turned out perfect!

    I dont eat bread very often but I found it very hard to stop at 1 slice. Will definitely be making this again.

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  • Thanks VictoriaR glad you

    Submitted by Sharon.thermomix on 2. October 2012 - 10:03.

    Thanks VictoriaR glad you enjoyed it. Your comment re using thick yogurt has prompted me to add a few more notes to assit others.

    You can also try it with sprouted grains if you like - see Tips. :)

    Sharon Weidenbach - Group Leader Adelaide 0409 150 729

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  • Thanks VictoriaR glad you

    Submitted by Sharon.thermomix on 2. October 2012 - 10:03.

    Thanks VictoriaR glad you enjoyed it. Your comment re using thick yogurt has prompted me to add a few more notes to assit others.

    You can also try it with sprouted grains if you like - see Tips. :)

    Sharon Weidenbach - Group Leader Adelaide 0409 150 729

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  • Thank you so much for posting

    Submitted by VictoriaR on 2. October 2012 - 02:06.

    Thank you so much for posting this recipe Sharon.  It is without a doubt the most scrumptious bread I have ever experienced.  The crusty outside contrasts so beautifully with the interesting texture of the bread, and the flavour is so wonderfully unique.  I used spelt grains, bakers flour from our local organic shop, and quite thick yogurt in my bread.  The mixture was, as many people commented, very soft and challenging to handle but the final product was amazing and looked just like the picture posted with the recipe.  I will definitely be making this one again - lots.   

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  • My mix is a LOT more liquid

    Submitted by morte on 31. May 2011 - 16:15.

    My mix is a LOT more liquid than yours. It is sticky and nearly runny and won't hold any shape at all. It can't be kneaded so much as stirred. And that's after it's spent 4-5 hours rising (twice). I thoroughly drained my grains, and only added 200ml water this time.I use a good bread making flour, and I weigh/measure everything exactly, so I don't really know what I'm doing wrong :(

    HELP! :)

    ----


    Morte

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  • 300g water is for use in mix

    Submitted by Sharon.thermomix on 14. May 2011 - 23:19.

    :O 300g water is for use in mix (I've amended recipe to be clearer). It is a very sticky sloppy mix that should be "stretchable" so that you can move it out to fit the Thermomat each time you fold. When you do the last fold it doesnt hold a shape like a tradional mixture however you can put it in a tin if you wish. I did my last batch in my double French Stick tin. Perhaps it's a location issue (I'm in dry air Adelaide) and you could add 50g of flour? Or perhaps it's due to different manufacturers bread flour?  I use a local flour available in our supermarkets called "Wallaby" Laucke Bread Flour. I'll post a picture of the stretched mixture next time I make it.

    Sharon Weidenbach - Group Leader Adelaide 0409 150 729

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  • So, the 300g of water listed

    Submitted by morte on 3. April 2011 - 09:46.

    So, the 300g of water listed in the recipe is to soak the grain? Or does it go in the mix as noted with the buttermilk, yeast and salt?

    I soaked my grain, drained it well, then added 300g water with the buttermilk etc and my mix was too sloppy even after rising all night to even fold, let alone shape in any way. The resultant loaf is about one inch high :(

    ----


    Morte

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  • Sorry folks - I omitted to

    Submitted by Sharon.thermomix on 13. March 2011 - 20:28.

    Sorry folks - I omitted to tell you to drain off soaking water before adding grains to TM bowl - sorry for such a runny mixture moreta!

    It is a loose mix - but it should hold a shape long enough to start cooking in the oven.:glasses:

    Sharon Weidenbach - Group Leader Adelaide 0409 150 729

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  • Sharon, Tried this and now

    Submitted by moreta on 13. March 2011 - 11:52.

    Sharon, Tried this and now have a question. I think I know the answer but thought I'd check. The method mentions water to cover the grain to soak AND says to add the buttermilk, water, yeast and sugar to start the process after the grain has soaked. I decided that meant the water to soak the grain was not the 300 g mentioned in the ingrediant list. I now think this is wrong and I should have used 300 g water to soak the grain but not add any more with the buttermilk.

    My dough was SOOOO runny it was more like pancake mix. To work it I ended up adding a cup or more of flour so it was possible to keep it on a pizza stone. Anyway it tastes good and I will try again but can you confirm that the 300 g water is intended to be the water used for the soak?

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  • That sound very Yummy. I love

    Submitted by moreta on 10. March 2011 - 11:10.

    That sound very Yummy. I love bread making so will definetly give this one a try.

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