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1 Jumbo Wholemeal Bread Loaf - Thermomumma

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Jumbo Wholemeal Bread Loaf - Thermomumma

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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 0min
    Preparation 2h 0min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 5 image
    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!
  • 9
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Recipe's preparation

    Instructions
    1. Add all ingredients to your thermo bowl in order. Combine 15 seconds, speed 3. Then knead 9 minutes dough function. Dough mode
    2. Transfer dough to a thermomat or oiled bowl & cover with a tea-towel. Let this sit & rest for 15 minutes before working with it.
    3. Turn dough out onto a thermomat or oiled/floured bench & punch out any gasses that may have formed.
    4. Shape dough & place into your jumbo 900g bread tin.
    5. 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.
    6. 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. **

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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.

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  • Have tried lots of wholemeal bread recipes and...

    Submitted by erikaandpeter on 5. August 2018 - 11:11.

    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

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  • Yum! I made a few tweaks from the suggestions....

    Submitted by Tina-S on 4. July 2018 - 19:25.

    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!

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  • Shelbytoes:https://www.kingarthurflour.com/profess...

    Submitted by Juanita on 14. June 2018 - 10:48.

    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.

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  • hillegom595 I get mine from my local bakery I also...

    Submitted by Ashlea92 on 28. May 2017 - 09:21.

    hillegom595: I get mine from my local bakery. I also noticed Coles has it tmrc_emoticons.)

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  • hillegom595 try All About Bread you can view it...

    Submitted by Augusta on 7. May 2017 - 11:40.

    hillegom595: try " All About Bread" you can view it on line

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  • Where do I buy wholemeal bakers flour

    Submitted by hillegom595 on 7. May 2017 - 10:56.

    Where do I buy wholemeal bakers flour ?

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  • I sourced mine from Honest To

    Submitted by EShaw on 19. September 2016 - 09:53.

    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. 

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  • This made really lovely

    Submitted by EShaw on 19. September 2016 - 09:51.

    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. 

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  • I cannot find wholemeal

    Submitted by C0up3 on 2. August 2016 - 19:01.

    I cannot find wholemeal bakers flour!! 

    What can I use instead? 

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  • Forgot to rate, definitely a

    Submitted by Augusta on 16. July 2016 - 17:03.

    Forgot to rate, definitely a five star. 

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  • Best bread recipe. I had

    Submitted by Augusta on 16. July 2016 - 17:02.

    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.

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  • Could you make into rolls?  

    Submitted by newson5 on 13. January 2016 - 19:16.

    Could you make into rolls?

     

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  • I have made this twice, Will

    Submitted by Shelbytoes on 9. December 2015 - 00:47.

    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.

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  • Love this bread. I make a

    Submitted by love-2-cook on 20. November 2015 - 16:26.

    Love this bread. I make a loaf every second day, I haven't brought bread since owning my tm5   Love

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