- 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
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 and knead 4 minutes 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.
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.
Other users also liked...
- Lemon (Meyer) or Mandarin Marmalade
- Irish Muffins (aka Rock Cakes)
- Creme Fraiche TM5 Automated
- Ice Cream (Parfait) “Choc Tops”
- No Knead Sourdough
- Zucchini Chocolate Cake - super moist
- No Knead Ciabatta
- Easy Sourdough Bread
- Cooked Egg Mayonnaise
- Chia Seed Biscuits
- Chia, Prune/Date and Walnut Bites (or Balls)
- Chia, banana and chocolate muffins (egg free)
- Healthy Gluten Free Pikelets
- Breakfast Crumble
- LEMON POSSET serves 12-18 with SUGAR FREE option
- BBQ Smokey Sauce
- Best Ever Carrot Cake - Gluten Free, Dairy Free, Nut Free
- Chocolate fudge cookies
- Quick Apricot & Coconut Bliss Balls - Nut & Sugar Free
- Nanna E, Raspberry Shortbread
- Low Fodmap Chocolate & Peppermint Slice Gluten Free Lactose Free
- Salted Caramel Baileys, Cocopops and Nutella Milkshakes
- Pasta-less Lasagne
- Apple crumble cake