- 300 grams active sourdough starter, I used a white bakers flour sourdough starter
- 225 grams filtered water, tap water is ok if need be
- 500 grams flour, organic white bakers flour
- 15 grams fine celtic sea salt
- 5 cloves garlic
- 200 grams pumpkin no skin, cooked pumpkin
- 100 grams parmesan, cut into matchbox sized pieces
Place garlic and parmesan into mixing bowl speed 7 for 4 seconds
Add cooked pumpin speed 5 for 3 seconds
Mixing the dough
Place dough flour water and salt into bowl and mix speed 6 for 10 seconds
for 3 minutes
Let dough rest for 20 minutes in bowl
for 5 minutes
Place into a large well greased bowl and Cover bowl with glad wrap very firmly so it is air tight and let dough prove to double its size - usually 4-6 hours less if its quite warm.
Dough can even be set aside over night in the fridge and then take out in morning - and then continue proving until doubled in size
Place pumpkin mix onto top of doubled dough and then hand knead until pumpkin mix is sufficiently mixed through. A well greased board and greased hands will make this easier.
Pour into bread tin - this is a little tricky so oil up your hands in advance so dough will not stick to you
Cover in glad wrap and prove again for up to 2 hours or until doubled in size again.
Remove glad wrap and place into oven for approx 40 minutes or untl bread sounds hollow when you tap it. Tip out onto cooling rack.
Sourdough will still be cooking inside so please do not cut for about half an hour. As this will dry your bread out - so as tempting as it is please resist.
Serve with delicious cultured butter and chicken liver pate.
You can use spelt flour - or bakers flour. My family enjoy the bakers flour - I prefer the spelt.
My sourdough starter for this recipe is a organic white bakers flour however you could easily use a rye starter - it was given to me by a friend. You need to feed it bakers flour and water regularly or it gets very angry at you and goes very sour. See if there are any local sourdough workshops happening in your area - it really is an interesting process.
Don't be scared to give it a try in your thermomix model 5 or TM31
I get my bakers flour from Furney's Flour Mills in Dubbo
let me know how you go
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.
Other users also liked...
- Delectable Millionaire’s Shortbread (Caramel Slice)
- Hunker Begendi
- Stuffed Capsicums with Tomato, Mince & Rice
- Creamy Bacon & Pesto Pasta Sauce
- CRUMBLE CAKE WITH CUSTARD AND FRUIT (STREUSELKUCHEN)
- My Grandma`s Cheese Cake
- Sugar Cookie Dough
- Genovese pasta
- Soph’s banana cake
- Soph’s Pasta Sauce
- Chocolate chip biscuits