Ingredients
900 g
- 420 grams water, lukewarm
- 1.5 teaspoons sugar, optional
- 2 teaspoons dried instant yeast
- 600 grams Wholemeal Bakers Flour
- 2 teaspoons salt
- 2 teaspoons bread improver
- 2 tablespoons Gluten flour
- 1 tablespoon oil
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6
2h 30min
Preparation 2h 0minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 5
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!
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Recipe's preparation
- Add all ingredients to your thermo bowl in order. Combine 15 seconds, speed 3. Then knead 9 minutes dough function.
- Transfer dough to a thermomat or oiled bowl & cover with a tea-towel. Let this sit & rest for 15 minutes before working with it.
- Turn dough out onto a thermomat or oiled/floured bench & punch out any gasses that may have formed.
- Shape dough & place into your jumbo 900g bread tin.
- Place your tin in a nice warm moist area to prove until it has reached the top of your tin. If you are proving in a dry heat please spray your dough with water & cover your tin or the dough will dry out.
- Once grown to the desired size place in a preheated oven on 180* fan forced for 30 mins, or until golden brown. Take out of tin immediately & place on cooling rack.
Notes** Safe to make in a TM31 & TM5. Always check your manual/cookbook for weight limits just to be sure. **
- Add all ingredients to your thermo bowl in order. Combine 15 seconds, speed 3. Then knead 9 minutes dough function.
Instructions
Accessories you need
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Spatula TM31
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Measuring cup
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Tip
Tips: Using Your Bread Tin Lid
Place your lid on just before it reaches the top of tin (bottom right photo).
Make sure to leave some space as the dough will expand slightly from the initial warmth of the oven before it actually starts cooking.
Slide your handle on first, otherwise if you do it from the other end you will rip the top off your loaf off when trying to remove the lid.
5/10 minutes prior to the loaf being cooked take off the lid to allow some colour on the loaf. If you are after more colour once this time is up, you can take out of your tin & place back in your oven for a little while longer.
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.
Comments
Add a commentJumbo Bread LoafI made this today with white bread...
Best whole meal recipe I've tried so far.
Best whole meal recipe I've tried so far.
Made it 3 times ! Yum
Made it 3 times ! Yum
Have tried lots of wholemeal bread recipes and...
Have tried lots of wholemeal bread recipes and this is by far the best! Left out the sugar and the gluten flour. This is now my go to recipe
Yum! I made a few tweaks from the suggestions....
Yum! I made a few tweaks from the suggestions. Salt and sugar, only 1 tsp. I have no idea what gluten flour is, so I left it out. Due to things I had to do, I left to prove for longer than the recipe said. 1st prove was for an hour. 2nd prove in tin was for 45mins. Baked at 200deg for 20 mins, removed from tin and baked for a further 10 mins.
My kids gave it the ultimate compliment- was just like ‘normal’ bread and they eat it!!
NB: I just used regular wholemeal flour from Coles. The bread had so much volume (by the time I got home) I couldn’t put the lid on the tin!
Shelbytoes:https://www.kingarthurflour.com/profess...
Shelbytoes:https://www.kingarthurflour.com/professional/salt.html
Don’t reduce salt too much!
It has many functions in the dough including:
Salt tightens the gluten structure. The tightening gives strength to the gluten, enabling the dough to efficiently hold carbon dioxide, which is released into the dough as a byproduct of the yeast fermentation. When salt is left out, the resulting dough is slack and sticky in texture, work-up is difficult, and bread volume is poor.
Rather use healthy salt like Celtic sea salt or Himalayan salt. These are good for the body and the blood pressure as they also include other minerals.
hillegom595 I get mine from my local bakery I also...
hillegom595: I get mine from my local bakery. I also noticed Coles has it
hillegom595 try All About Bread you can view it...
hillegom595: try " All About Bread" you can view it on line
Where do I buy wholemeal bakers flour
Where do I buy wholemeal bakers flour ?
I sourced mine from Honest To
I sourced mine from Honest To Goodness. It is pricey though, but it is stoneground so doesn't have the husks of normal wholemeal flour Which I think made the bread less dense.
This made really lovely
This made really lovely bread, thanks for the recipe! For the lady that wanted to know where to get whole meal bakers flour, I got my from Honest To Goodness.
I cannot find wholemeal
I cannot find wholemeal bakers flour!!
What can I use instead?
Forgot to rate, definitely a
Forgot to rate, definitely a five star.
Best bread recipe. I had
Best bread recipe. I had almost given up on making a decent loaf of bread in my thermy until I came across this one. Absolutely delicious and turns out perfect every time. i only add 1tsp of salt as that is our preference but everything else is spot on. Thanks for a great recipe.
Could you make into rolls?
Could you make into rolls?
I have made this twice, Will
I have made this twice, Will continue to make, I reduced the salt to half and may reduce again just to see, half salt still has same lovely result and I don't add sugar.
Love this bread. I make a
Love this bread. I make a loaf every second day, I haven't brought bread since owning my tm5