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Laucke flour - Spelt



1 portion(s)

Variation Bread

  • 300 grams water, luke warm
  • 4 grams dried yeast
  • 500 grams spelt flour
  • 6
    2h 50min
    Preparation 2h 30min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Recipe's preparation

  1. Place water Spelt flour and yeast in Closed lid and heat 2 minutes / temp 37 / speed 1.
  2. Knead for 6 minutes / Dough mode speed till well combined
  3. Transfer to floured mat on bench.

    If difficult to remove last of dough add a little oil and Blendspeed 5

    Knead gently into ball.

    Put in warmed thermosever
  4. 250 g water in bowl

    Put thermoserver on top of trivet in Varoma - with extention ring - cover.

    Ferment 1 hour at 70c speed 1
  5. Shape and place in greased tins or on trays for rolls

    Repeat rising step with one tin in Varoma and the trays in a warm place. Ferment 1 hr 70c or until well risen.

    Score tops
  6. Place tins/trays into/on top of a dish with cold water in - into a cold oven

    Bake at 200c for 15-20 minutes.

    Test with toothpick or till internal temp is 92c

Accessories you need

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Use a oiled tray as a lid to obtain a perfect square loaf.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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