- 200 g potato, roughly chopped unpeeled
- 40 g fresh yeast, or
- 3 tbsp dried yeast
- 500 g Luke Warm Water
- 500 g white spelt flour
- 250 g wholemeal spelt flour, or bakers flour
- 50 g olive oil
- 1 tbsp salt
- 1 tbsp dried sourdough, Optional
2h 10minPreparation 1h 10minBaking/Cooking
Recipe 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!
Chop Potatoes Sp 7 5 Sec.
Add yeast and warm water (not too hot!!)
Add the rest of the ingredients (but make sure the yeast and the salt are kept seperate, add the flour first then salt)
Knead for 9 min
turn out into a floured large bowl and sprinkle flour over the top of the dough so it doenst dry out. Leave in a warm spot to rise for about 1 hr or so.
then fold dough over onto itself in the bowl with a dough scraper, not hands as this is just messy because it's a sticky dough.
Roll it out of the bowl straight into the loaf tin and then in the cold oven.
turn oven on to 200 degrees celsius for 1 hr.
Your bread is cooked through if it sounds hollow when knocked on the bottom.
Accessories you need
Add as many or as litle seed as you like.
substitute the white spelt flour for wholemeal spelt or bakers flour.
Once cooked remove the bread from te tin and cool on a whire rack.
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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