- 310 grams Strong Flour
- 55 grams Whole Wheat Flour
- 7 grams instant yeast
- 295 grams warm water, 50C
- 45 grams unsalted butter, Melted
- 20 grams honey, Warm
- 5 grams salt
- 1 egg
- 30 grams Warm water., 50C
8Recipe is created for
TM 5Please 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!
In bowl, whisk bread flour, whole-wheat flour, and yeast together Speed 4. Add 295g warm water, 2 tablespoons melted butter, and honey. Mix 3 minutes. Scrape down bowl with oiled spatula. Continue to mix 2 minutes longer. Remove bowl from stand and scrape down bowl, leaving knives in batter. Cover bowl with plastic wrap and let batter rise in warm place until doubled in size, about 20 Plus minutes.
Adjust oven rack to lower-middle position and heat oven to 190C degrees. Spray 21cm by 11cm loaf pan with vegetable oil spray.
Dissolve salt in remaining 2 tablespoons warm water. When batter has doubled, attach bowl to stand. Add salt-water mixture and mix, , until water is mostly incorporated, about 40 seconds. Increase time mix until thoroughly combined, about 1 minute, scraping down. Transfer batter to prepared pan and smooth surface with greased spatula. Cover with cling film and leave in warm place until batter reaches 2cm below edge of pan, 15 to 20 minutes, making sure cling wrap does not come in contact with batter. Uncover and let rise until centre of batter is level with edge of pan, 5 to 10 minutes longer. 3. Gently brush top of risen loaf with egg mixture. Bake until deep golden brown and loaf registers 190C degrees, on a thermomitor, 40 to 45 minutes. Using overn mits, carefully invert bread onto wire rack. Reinvert loaf and brush top and sides with remaining 1 tablespoon melted butter. Let cool completely before slicing.
Beautiful toasted and buttered, like a crumpet.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C.
We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.
All herbs are fresh (unless specified) and cups are lightly packed.
All vegetables are medium size and peeled, unless specified.
All eggs are 55-60 g, unless specified.
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...
- SIMPLE PASSION FRUIT ICE CREAM
- Grantham Ginger Crunchies
- Butterscotch Cream Ice-Cream
- FRESH CHERRY ICE CREAM
- Crayfish and Prawn Dip
- Piri Piri Seasoning
- Slow-Cooked Beef Curry
- GARLIC PRAWN & CRAB DIP
- Vegetarian Chicken Flavoured Stock Powder
- Osram’s Christmas Nuts & Bolts
- Chillied Corn Fritters
- CANDIED MANDARIN PEEL
- Wontons in Chilli Broth
- Black Bean Brownies - dairy and gluten free
- Chicken and Sweet Corn Soup
- Fettuccini Boscaiola
- Bertha's "St. Patrick's" Gluten Free Zucchini Pancakes
- Autumn Pear cake
- Spicy turmeric latte
- Mexican-Inspired Baked Chicken Wraps with Avocado Dip
- Red Velvet Cupcakes with Cream Cheese Icing
- Dairy Free Potato Salad
- Davidson Plum Chutney
- Variation Limes puff