eroberson
Ingredients
680 g
Bread dough
- 230 g water
- 1.5 tsp sugar, Any preferred
- 2 tsp instant yeast
- 100 g wholemeal spelt flour
- 400 g white spelt flour
- 1 large egg
- 1.5 tsp salt
- 2 tsp bread improver, Vit C powder / organic ACV
- 25 g olive oil
Recipe's preparation
-
Lightly grease a standard sized loaf tin (if required).
Put water in Thermo bowl and heat for 2min, 37', speed 1 or until 37' light stays on.
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Add all other ingredients in order and combine for 10s speed 4.
-
Knead for 5 min on
. -
Tip dough out onto lightly floured Thermomat/oiled bowl and leave in warm spot to prove for 15-20 min.
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Punch out any gasses, shape and place into loaf tin. Brush top with water and place in warm spot to prove until it reaches just over the top of the tin. See tip.
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Place in cold oven, turn oven onto 200'C and bake for 25-30 min or until hollow when tapped underneath.
Tip
Prove in microwave: boil some water and fill a glass/mug, place in cold microwave with dough to create a contained, moist area for the dough to prove.
This recipe is a combination of a few different recipes including Thermomumma's and Quirky Jo's. The egg is what makes this bread soft like storebought bread, but if you need to leave it out, just use 50g extra water.
If your oven tends to run a bit hot, turn it down halfway through cooking to about 180'C.
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.
Comments
Add a commentGreat recipe thanks for posting. I subbed 1 cup of...
Great recipe thanks for posting. I subbed 1 cup of banana flour for the whole meal and added 1/2C of ground flax and it turned out great though I will add some oil to it next time
Simonay Thanks We love the taste and texture of...
Simonay: Thanks
. We love the taste and texture of this bread - I am yet to find a store-bought spelt loaf that tastes as good!
candice3 Only just saw this comment sorry The only...
candice3: Only just saw this comment, sorry! The only thing I can think is that your scales measured incorrectly. The dough for this is just like normal bread in that it's not overly sticky or anything - easy to handle.
Sensational recipe! ...
Sensational recipe!
I have been searching for a spelt sandwich loaf recipe for a couple of years, I wasn't happy with quirky's - a bit "cakey" for me, this variation is perfect!
thank you!
Mine didnt work? The mixture will liquid and didnt...
Mine didnt work? The mixture will liquid and didnt cook. Followed recipe exact, but it didnt work? Any thoughts....
Sorry, only just saw your
Sorry, only just saw your question. I have no idea what you'd replace yeast with sorry! Maybe Google some alternatives? Does yeast contain sulfur? I use Lowan's dried instant yeast and the ingredients just list "yeast and emulsifier (491)". Or are you allergic to both sulfur and yeast?
is there anything we can
is there anything we can replace the yeast with as I am allergic to Sulfur and cant yeast
Thanks for the comment and
Thanks for the comment and rating
. It's not quite gluten-free, but rather wheat-free (great for non-Coeliacs who have trouble with wheat though). I personally use maple syrup as my sugar, but honey or any other sugar would work just as well! The added seeds sound like a great idea too!
Excellent recipe and makes a
Excellent recipe and makes a great gluten free bread. I have add3d some chia seeds as well as sunglower seeds. I have also replaced the sugar with honey.
Brilliant recipe.