- 500 g Whole wheat berries
- 400 g water
- 1 tbsp brown sugar
- 2 tsp Active dried yeast
- 1 1/2 tsp salt
- 1 tbsp oil
- 100 g White baker's flour
- 1 tsp bread improver, (Optional)
- 25 g Gluten flour, (Optional)
- Mill wheat grain in 3 batches in dry Thermomix bowl for 1 minute/speed 9-10.
Tip out into a sifter placed over a bowl and sift. Place any remaining large particles back into the TM bowl and grind again until fine. (I'm getting more confident that this step is not really necessary!)
Add water and mix briefly, speed 5-6, then for 1 minute/37 deg/sp8-9. Let sit for several hours or overnight.
The next day, mix 20secs/sp 8-9. Add the sponge ingredients, mix 2 mins/37 deg/sp 3. Leave to rise for approx 30 mins.
Add dough ingredients. Mix 15-20 secs on speed 5-6. Feel dough and only add more flour if it's very sticky. The dough should be slightly tacky, but not sticky. Mix on dough/interval setting for 5 minutes.
Remove from bowl and knead by hand briefly. Form into a ball. Place dough into a bowl, cover with cling wrap or large plastic bag and let rise in a warm place for one hour, or until doubled in size.
Turn dough out onto the bench, gently press out into a rectangle, fold top third into the centre, then lower third up. Turn 90°, and repeat to form a neat ball. Cover loosely and let rest for 10 minutes.
Turn dough over and gently press out into a rectangle. Roll up into an elongated loaf shape and pinch seam to seal slightly. Place seam side down in a well oiled 900g bread tin. (The size I use is 12cm x 25cm, 4.5" x 10") Loosely cover with the cling wrap or plastic bag, and leave in a warm place to rise for 30 - 60 minutes, until doubled in size.
Meanwhile, preheat oven to 250°C (450°F) for 20 minutes. If desired, sprinkle top of loaf with flour. Cut a slash in top of risen bread using a very sharp knife or razor blade, (optional) and place in oven. Spray inside oven with water (6 sprays), turn temp down to 190°C, (375°F) bake for 35 mins, or until bread sounds hollow when tapped with a wooden spoon. Remove from tin and place back into oven straight onto the rack for a further 5 minutes to crisper up the crust. Cool on rack.
I'm amazed at how good this bread is; I'm getting a better oven spring from my fresh milled wheat than from a commercial wholemeal flour. But of course you can skip the milling and use bought flour instead.
I bought a plastic leaf stencil which I placed over the risen loaf, and sprinkled flour over the top.
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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