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Megan's Wonder Bread


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Ingredients

Megan's Wonder Bread

  • I've spent a g reat deal of time experimenting with making bread with the Thermomix. Failures are still used, thank goodness, as there's been plenty of them!
  • Just slice bread, place in oven on 150 C and allow to dry out. Break up in to TMX bowl and blitz to make toasted breadcrumbs. Or, just blitz fresh loaf. Add butter and garlic or parmesan and herbs. Freeze in bags.
  • The loaf in the picture is one that rose in the tin in the fridge overnight. Cover loosely with a shopping bag.
  • 500 g bread flour, (I use Lauke Wallaby and sometimes sub out 200 g for 200 g Lauke Bread Mix)
  • 300 g tepid water
  • 1 Tbsp lecithin (optional, available from chemist)
  • 1 tbsp honey
  • 1 tbsp oil
  • 3 Tbsp seeds (I use pepitas, sunflower, sesame and flax)
  • 2 tsp salt or - reduce if using bread mix as part of the flour portion
  • 1 tsp Natural Bread Improver (again, Lauke brand)
  • 1 3/4 tsp dried yeast
  • 1/4 tsp Vitamin C powder (chemist or Health Food Shop)
  • 6
    30min
    Preparation
    Baking/Cooking 30min
  • 7
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
5

Recipe's preparation

  1. Mix on for 8 minutes. Leave to rise in  until peeking out of the top. (Thanks to Isi from Portugal who is on the Thermomix Forum. This was her idea to leave it in the TMX for the first rise.) Poke down and mix on for another 2 minutes. Roll out to a rectangle shape and roll up like a sausage, place in large tin. Leave to rise in fridge overnight, if desired, or leave in a warm place to until doubled.

    Preheat oven to 200C towards end of proving time.

    Spray loaf with water and place a dish of water in the bottom shelf of the oven. Steam helps make a crusty loaf.

    Bake for 25 minutes. Remove from tin and place back in oven for 5 minutes. (optional for really crusty bread)

10
11

Tip

After second rising, divide dough into two equal pieces. Roll into balls and place in tin for a different looking loaf.

I don't bother with honey, oil, Vitamin C or lecithin in my loaf now. It's just fine with flour, water, yeast and salt. I have also reduced the salt to 1 tsp.


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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Comments

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  • my new all round favourite

    Submitted by jayneymac on 24. August 2015 - 09:08.

    my new all round favourite bread recipe! I didn't have vit c, lecithin or bread improver so left those out, and added LSA instead of seeds. it turned out perfectly! I love the slight sweetness from the honey.

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  • Thank you!!

    Submitted by The Bush Gourmand on 6. June 2015 - 17:57.

    Thank you!!

    www.bushgourmand.com.au

     

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  • Forgot to rate, 5 stars!

    Submitted by mellietopaz on 29. June 2014 - 20:54.

    Forgot to rate, 5 stars!

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  • I love this recipe! Isi's

    Submitted by mellietopaz on 29. June 2014 - 20:53.

    I love this recipe! Isi's bread rolls are terrific and this loaf is such a sinch to make. Thank you!

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  • Great bread, my go to recipe

    Submitted by diabel on 24. February 2014 - 18:33.

    Great bread, my go to recipe

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  • I used the term 'breaking it

    Submitted by The Bush Gourmand on 17. February 2014 - 13:50.

    I used the term 'breaking it down', because that's easier to understand. At the time of putting this recipe up, I didn't know a lot about flours, gluten, grains etc. After studying nutrition, I now understand a great deal more.

    I like to use whole grain flours in my bread making these days and I find that soaking the flour overnight helps to break down the phytic acid and bran layers and allows the gluten to develop more easily. I'm still experimenting to get that wholegrain loaf and when I do, I'll be sure to post it on the Recipe Community.

    www.bushgourmand.com.au

     

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  • As mentioned above, you can

    Submitted by The Bush Gourmand on 17. February 2014 - 13:45.

    As mentioned above, you can use the same amount of seeds as in the 5 seed bread and it will be fine.

     

    www.bushgourmand.com.au

     

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  •   Hi.. thanks for posting

    Submitted by Geejazzer on 28. November 2013 - 15:30.

     

    Hi.. thanks for posting this Megan...great bread... came out crusty and moist... I used himalayan salt and too much of it! but apart from that the recipe was terrific.. i used a mix of sunflower,poppy, pepitas and LSA with an addition of soy grits..I didn't have lechithin or vit C.. but no matter.. the loaf is so tasty.. will try those additions next time..

    It proved (pun intended) a winner!!  

     All the best Geejazzer, male 66, Sydney

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  • I used the same amount of

    Submitted by Sophie Henshaw on 16. September 2013 - 06:17.

    I used the same amount of seeds as in the 5 seed EDC bread recipe.  That made it tasty, but also light and it was fine.  I think what I would refine in future is to use less of the honey or substitue it for coconut sugar, since the sweetness was a little off putting.  Also I will stick to the right amount of yeast (I used 1 tsp more) and lecithin but perhaps cut out the vit C. It's just a matter of tweaking for a better flavour.

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  • You develop gluten when you

    Submitted by Juanita on 3. June 2013 - 21:21.

    :) You develop gluten when you knead - you don't break it down.

    http://www.wikihow.com/Develop-Gluten-in-Bread

    Gluten is a protein found in cereal grains and is the major functional component in wheat flour. Also known as vital wheat gluten, it is responsible for the final texture of bread products. Different wheat flours have different protein content; pastry flour has less protein and yields a softer final product whereas bread flour has more protein and yields a firmer final product. All-purpose flour, which has an average protein content that works well for making many dough products, is also extracted from wheat for use in other food products. Vital wheat gluten is often added to meat substitute products as well to help give them strength and texture.

    Wheat gluten consists of two major proteins, glutenin and gliadin, that are responsible for the elastic and cohesive properties of gluten. It is these properties that allow for dough to retain gas and expand (or rise), which is what causes the empty pockets of air in bread. It is also gluten that allows for a dough to be sheeted into a thinner dough or pasta without tearing or crumbling. From a nutritional standpoint, gluten provides calories, protein, carbohydrates and some fat. When making bread, it is important to understand how to properly develop gluten in order to prevent it from tearing or sticking during the preparation process.

     

    Also FYI

    When using whole-wheat flours or whole grain flours, it will be harder to get proper gluten development. This is due to the extra fiber from the bran and other parts of the kernel of the whole grains; they act like a knife cutting the gluten matrix. This is also due to the high water absorption of the fiber, which takes moisture away from the gluten. In order to compensate for this, extra water and extra mixing will be required.

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  • I would like to try this in

    Submitted by Karlie on 22. January 2013 - 08:07.

    I would like to try this in place of the 5 seed bread from the EDC.  However 3 Tbsp of seed is not much compared to the 150g of seeds...  Could I use more seeds?  Would I have to adjust the amounts of other ingredients?  Thanks and looking forward to trying it 8)

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  • Really good recipe thank

    Submitted by ThermoMiss on 29. December 2012 - 12:13.

    Really good recipe thank you!

    i used just chia and a little sesame seeds and its delish. 

    I didn't use vit c or lecithen either. 

    Lovely crusty on the outside and fluffy in the middle bread.

    Thermomix Consultant - Kilsyth, VIC

    http://www.facebook.com/emma.thermomiss

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  • Thank you, I have made this

    Submitted by TJ the Photographer on 31. August 2012 - 17:10.

    Thank you, I have made this for my family many times and it really is a fab recipe. I am gluten intolerant but can eat spelt. Do you think I could use spelt flour instead as I'd love to be able to have some?

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  • Oh, just scrolled down

    Submitted by The Bush Gourmand on 6. June 2012 - 13:09.

    Oh, just scrolled down further and saw that I did link one of Tenina's recipes. The link wasn't correct, so here it is:

    http://tenina.com/2009/11/the-best-rolls-ever-just-ask-my-niece/

     

    www.bushgourmand.com.au

     

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  • I haven't got a Bread Roll

    Submitted by The Bush Gourmand on 6. June 2012 - 13:05.

    I haven't got a Bread Roll Recipe, so not sure which link you're writing about. I did mention Tenina's Bread Roll Recipe, but that is in her book, so I can't give that one out.

    I found the best bread roll recipe is the Basic Bread Recipe in the EDC. I make this with 500g bread flour and 2 tsp dried yeast.  I have a small square tin that I bought from Woolies - Wiltshire brand. The base measures 18cm x 18cm. 

    Make the dough and allow to rise, folded up in the ThemoMat (I do it in a warmed microwave).  Pat out to a square shape and use a dough cutter to cut into three, then three again. Place rolls into tin - they will almost touch.

    Follow the rest of the directions in the recipe, baking at 200C.

    www.bushgourmand.com.au

     

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  • HI.Is there another link to

    Submitted by ClareNZ on 6. June 2012 - 12:54.

    HI.Is there another link to Megan's bread roll recipe?  I've tried cut-and-paste for the link you gave, but just keep coming back to the wonder bread recipe.  I've also tried putting a recipe search on the website, but still can't find it. Is it in any of the cookbooks? I'm a new TM user as you can probably tell!  Thanks  Clare

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  • Lauke fought like hell

    Submitted by The Bush Gourmand on 3. April 2012 - 15:38.

    Lauke fought like hell against putting folate and thiamine in their bread flours and mixes. The only additives they use in their flour is what is mandatory.

    White Wings have exactly the same ingredients in their bread flour.

     

    www.bushgourmand.com.au

     

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  • Salt won't have an effect on

    Submitted by The Bush Gourmand on 3. April 2012 - 09:56.

    Salt won't have an effect on density of the loaf. The lightness has to do with kneading and breaking up the gluten in the flour.  I use 2 tsp because I like salt!.

    If you want super soft rolls, make Teninas Soft Buttermilk Rolls. They are the softest bread rolls ever.  Conversely, they're only kneaded for 4 minutes in the Thermomix, then barely worked at all when shaping.

    www.bushgourmand.com.au

     

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  • Why do all the bread recipes

    Submitted by Kirrilly on 29. March 2012 - 14:33.

    Why do all the bread recipes ask for 2 tspns on salt? I think that 's a lot of salt so never put that much in...but is that why my bread isn't as light and fluffy as a shop bought loaf?

    You can get Bread Improver at most IGAs in WA, or they are usually happy to get it for you.

    Find me at Kirls Thermo Updates (Facebook)

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  • Great idea! Thanks for the

    Submitted by The Bush Gourmand on 6. December 2011 - 01:05.

    Great idea! Thanks for the tip

    www.bushgourmand.com.au

     

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  • This is a great recipe!

    Submitted by Vonny on 25. September 2011 - 18:46.

    This is a great recipe! Worked a treat leaving it to rise in the bread tin overnight in the fridge. I didn't use the lecithin, vit c powder or the bread improver, just plain old bakers flour (and yeast), and not Lauke brand, they have more 'extras' than I like to have in my flour.

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  •   I have been making this

    Submitted by jimmy on 25. August 2011 - 15:24.

     


    I have been making this recipie every day since I first found it and it has never failed.


    I have been experimenting with different ways of making the bread rise and have found the microwave works a treat.  Just boil a jug of water in the mirowave then place bread dough in the microwave with the water. I leave the dough in the TM for the first rise then reheat the water and place the dough in the bread tin back in the microwave to rise again it only takes about 45 minutes. If you feel the microwave is cooling down too much just take the dough out and reheat the water again.           

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  • Hi All,It depends on what

    Submitted by Ozamanda on 16. August 2011 - 22:56.

    Hi All,It depends on what altitude you live (and bake) at as to how much water you need for the bread recipes.  It is the same in bread machines, and I know this from experience with baking at sea level and sometimes in the high country.  As little as 50m above sea level makes a difference!   Just keep that in mind and don't think that the same ratios apply all over Australia.Remember that a TM should never be left alone on interval speed - sage advice from my consultant.  This is the one time that they  do jump around.  ;) This is a great recipe - I tried it today, and will make my own variations on the same by adding things like spinace/ nuts/ sundried tomatoes or olives and adjusting the fluid content accordingly.

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  • I have made this bread

    Submitted by jimmy on 10. August 2011 - 12:42.

    I have made this bread several times now it is excellent although a little sticky to get out of the bowl


     

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  • Loved this bread recipe, it

    Submitted by TJ the Photographer on 7. August 2011 - 22:43.

    Loved this bread recipe, it is the first bread loaf I have made in the TM and even I couln't mess it up!  I pulverised my grains so the kids didn't complain and it went down a treat, thanks!

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  • Hi all-of-a-kind,I don't use

    Submitted by The Bush Gourmand on 8. June 2011 - 23:03.

    Hi all-of-a-kind,

    I don't use this recipe for rolls as I like my rolls plain. I've found that Tenina's recipe is the best: http://tenina.com/2009/11/the-best-rolls-ever-just-ask-my-niece/

    skinflint

    www.bushgourmand.com.au

     

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  • Thank you for that good

    Submitted by all-of-a-kind fam. on 8. June 2011 - 21:52.

    Thank you for that good advice... I was wondering about making this recipe into rolls!  I have tried a couple of times but the rolls turn out quite dense, although still very yummy and everyone loves them.  I was wondering how to get them nice and light and fluffy like the loaf. (or is that because I wasn't kneeding it for long enough???LOL)  Or do you have another recipe for lovely rolls?

    Thanks.:)

    Home is where your story begins. Closed lid

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  • I've had the ol' 'stick to

    Submitted by The Bush Gourmand on 4. June 2011 - 23:09.

    I've had the ol' 'stick to the plastic bag' issue too! I've still baked the bread and had a few weird shaped loaves!

    I find if you really puff up the bag so it's ballooning over the bowl or tin, you should be right.

    I also now spray my plastic bag with cooking spray and that prevents it from sticking.

    www.bushgourmand.com.au

     

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  • becd54, I buy my Bread

    Submitted by The Bush Gourmand on 4. June 2011 - 23:07.

    becd54, I buy my Bread Improver from Woolworths. They stock the Wallaby brand. If you can't get to a Woolworths, you can buy it online from basicingredients.com.au

     

    www.bushgourmand.com.au

     

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  • I've never had a problem with

    Submitted by The Bush Gourmand on 4. June 2011 - 23:03.

    I've never had a problem with my Thermomix jumping around when kneading this dough. 

    I don't recommend reducing the water as this is the correct ratio for this amount of flour. 8 minutes is the necessary amount of time to knead this dough to break down the gluten in the bread flour.

     

    www.bushgourmand.com.au

     

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  • morte wrote:is it just me, or

    Submitted by all-of-a-kind fam. on 6. May 2011 - 14:41.

    morte

    is it just me, or does the 8 mins kneading cause your machine to jump and dance all over the bench too?

    I found I had to watch it, and sometimes steady it a little.

    Hi Morte,

    This bread is divine is'nt it!  I have made about 10 loaves over the last couple of weeks.  I've found that I don't need as much water as the recipe states, I use 250-270ml, and this seems to stop the machine from jumping around.  In fact it moves half as much!  The dough is also not as sticky.  I also reduced the kneading time to 5mins sometimes even 4mins if I'm impatient. ;)  The bread turns out exactly the same!:bigsmile:

    Good Luck!

     

    Home is where your story begins. Closed lid

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  • I know your pain, bec. I'm in

    Submitted by The Bush Gourmand on 5. April 2011 - 11:58.

    I know your pain, bec. I'm in the country too. I do a LOT of shopping online. A great place to get all your bread needs is All About Bread. They're situated in Perth, but have an online store.

    Bread Improver is an enzyme mix that makes the crumb of your bread a little finer. You can find it here: http://www.allaboutbread.com.au/grains.php

    Their Wonder Fresh is also a great product for keeping your bread fresh a bit longer.

    www.bushgourmand.com.au

     

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  •  i know its amazing

    Submitted by CathyM on 28. March 2011 - 17:21.

     i know its amazing :bigsmile:  i love it too. i didnt put in the vitamin c powder as ididnt have any. it rises sooooo much. looks so impressive.

     

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  • OH oh oh, yum yum ... it rose

    Submitted by morte on 28. March 2011 - 17:02.

    OH oh oh, yum yum ... it rose a bit too much the second time, touched the plastic, got all stuck, was a mess to peel off ... but it baked well anyway, and the finished product is DELICIOUS :)

    ----


    Morte

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  • is it just me, or does the 8

    Submitted by morte on 28. March 2011 - 12:44.

    is it just me, or does the 8 mins kneading cause your machine to jump and dance all over the bench too?

    I found I had to watch it, and sometimes steady it a little.

    that said, the dough is now on its first rising, and I can't wait :)

     

    ----


    Morte

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  • Hi this sounds great - I was

    Submitted by becd54 on 6. February 2011 - 16:02.

    Hi this sounds great - I was wondering what is in Bread improver? as I am trying to find an equivalent (want to make it today and no shops open in country WA)

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  • Sometimes, the first rise may

    Submitted by The Bush Gourmand on 8. January 2011 - 01:58.

    Sometimes, the first rise may take an hour, Sue. It depends on the freshness of your yeast ( I keep mine in the fridge) and the temperature on the day. If it's cool inside, remove the dough from the bowl and place it in another greased bowl. Cover with a tea towel and leave in a warm place - the car is ideal if it's warm outside.

    Yes, I add the ingredients as listed in that order. If you want, you can 'sponge' the yeast first in a little of the warm water. Place the yeast in a small dish and add a few tablespoonsful of the water amount plus a teaspoon of sugar. Stir to mix and leave for 10 to 15 minutes. It will froth up. Add this to the other ingredients.

    Keep working on it, it's definitely worth it!

     

    www.bushgourmand.com.au

     

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  • made this today, but how long

    Submitted by suej on 5. January 2011 - 20:10.

    made this today, but how long do you leave the first rise for, as i left mine about 20mins and wasnt poking out the top,did rise in oven, taste nice but  still alittle heavy. need some more tips, do you put the ingredients in the way you have wrote the list

    Closed lid

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  •  This bread is fantastic.

    Submitted by CathyM on 4. January 2011 - 00:41.

     This bread is fantastic. made it the other day and everyone was impressed. it loks so great and tastes even better.  This is going to become a family favourite.:D :) :D

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