- 1 --- egg, L or XL size
- 2 level teaspoons dried instant yeast
- 320 g water
- 20 g raw sugar
- 150 g wholemeal flour
- 350 g Baker's Flour
- 1 tsp salt
- 1 tsp bread improver, optional
- 40 g Butter
- 40 g seeds, sunflower/pepita/chia - Optional
- 1 --- loaf pan, 21 x 11 x 12cm size
- 1 sheet Baking paper, 40 x 25 cm
1h 55minPreparation 1h 30minBaking/Cooking
Recipe is created for
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Egg, 2 tsp instant yeast, 320g water and 20g raw sugar to . Set 2min, 37 degrees, Speed 2.
Add in both flours, totalling 500g, 1 tsp bread improver (optional), 1 tsp salt and knead 3 minutes.
Add 40g butter and seeds (optional) and knead4 minutes.
Rest dough on a floured surface, covered, for 15 minutes. Meanwhile, prepare baking paper to cover the interior of a 21 x 11cm loaf pan.
With floured hands and a few tablespoons of baker's flour on the side, shape dough to a ball and then roll out the dough a few times to push out any air bubbles. Shape dough to a log by rolling it back and forth and place in a prepared baking sheet and into the loaf pan. Rest dough 1 hour, covering bread with a tea towel to prevent drying.
Preheat oven 180 degrees before the hour resting time ends. Place rack at the second lowest level as bread will continue to rise while baking. When the hour's up, score the bread with a knife, brush water/milk/egg wash and sprinkle seeds if preferred.
To crust the bread, spray water sparingly on top of the bread before putting in the oven.
Bake 20-25 minutes at 180 degrees. When done, let it cool for 10 minutes before taking it out of the pan, ensuring that water does not pool at the bottom of the bread. Place bread with baking paper on a rack and cover loosely with a tea towel.
Store when completely cool. Slice bread when it has cooled down substantially, otherwise hot bread will be sticky when sliced.
Stays soft for several days.
Supersoft Bread Loaf for 21cm x 11cm size Loaf Pan
Accessories you need
Makes great bread rolls. 16 large sized ones or 24 medium sized. When making bread rolls, shape dough into a log, cut to equal sizes of rolls. Roll the dough individually space 2-3cm between each roll on a lined baking tray and let it prove for an hour . Bake 15-20 minutes 180 degrees.
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...
- Keto Bread
- FLUFFY WHOLEMEAL ROLLS
- Buttermilk Bread Loaf
- Ultimate Pizza Dough
- Sourdough (in a date loaf tin)
- Crusty French baguettes
- Oatmeal bread
- Gluten Free Tortillas
- Brötchen (German bread rolls)
- Spelt and Pumpkin seed Bread (lower GI, higher protein, multigrain and seeds)
- Langos (Hungarian fried potato bread)
- Sweet potato bread