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Traditional European Bread


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Ingredients

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  • 3 teaspoons dried yeast
  • 1 teaspoon sugar
  • 480 grams water
  • 500 grams plain or bakers flour
  • 1 tablespoon salt
  • 1 tablespoon ground caraway seeds
  • 250 grams wholemeal flour
  • seeds of your choice, sunflower, linseed, chia, pepitas
  • 6
    1h 25min
    Preparation 45min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
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Recipe's preparation

  1. 1.

    Add yeast, 1tsp of sugar and water in the bowl and turn on 37C/1,5 min/Speed 2.

    2.

    Add salt and 500g of plain flour and mix on Speed 3 for 20 seconds.

    3.

    Add remaining ingrediens and knead for 4 minutes.

    4.

    Leave in the bowl (closed lid) for 15-20 minutes.

    5.

    After dough has risen shape into your loaf, preaheat your owen to 250 degrees ( 230 fan forced) and let rise for another 20-30 minutes. Wipe your loaf with salty water and bake on 250C (230C fan forced) for first 15 minutes, then turn down to 190C (170C fan forced)for another 20-25 minutes. Enjoy!

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Tip

Found this recipe on Czech Thermomix website couple of months ago and havent bought bread from the supermarket since. Have been making this about 3 times a week, whole family loves it.

Makes quite a big loaf, so if you prefer you could make two smaller loafs and freeze one for later use.

 

 

 

 


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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  • Whatever you call it, it

    Submitted by Lenicka80 on 1. April 2016 - 16:29.

    Whatever you call it, it tastes great!!!

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  • Sourdough bread is made with

    Submitted by jatzakt01 on 29. December 2014 - 14:01.

    Sourdough bread is made with a sourdough starter and no yeast so not sure how you can call this a sourdough bread.

     

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  • The second time I let it rise

    Submitted by Lenicka80 on 30. July 2014 - 19:44.

    The second time I let it rise already shaped into a loaf. You can leave it for couple of hours if you have time or you could put a thermoserver filled with the boiling water underneat to help it rise. I somethimes put a teaspoon of bread improver in but find it changes a consistency a bit.

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  • I read it to mean let it

    Submitted by tayapetsheny on 25. July 2014 - 16:08.

    I read it to mean let it prove/rise out of the oven. My only thing was it went more flat that high but I prob need new yeast tmrc_emoticons.(

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  • Made this morning - forgot to

    Submitted by tayapetsheny on 25. July 2014 - 16:06.

    Made this morning - forgot to grind the caraway seeds  tmrc_emoticons.~ and needed to a little more flour while it was kneading as thermi laboured otherwise. On the whole was good and tasty. I added chia and linseeds. Will make again.

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  • Just wondering, after first

    Submitted by Sdeng on 24. July 2014 - 19:33.

    Just wondering, after first rise in Thermomix, do you let bread rise again just somewhere warm already shaped into loaf? Or is second rise in oven?

     

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  • Great bread!! Have had this

    Submitted by Thermosaver Jo on 3. July 2014 - 10:39.

    Great bread!!

    Have had this bread two days in a row now! Can see it will be a regular now, thank you

     Jo - Independant Thermomix Consultant


    https://www.facebook.com/Thermosaver

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  • Yum

    Submitted by Pearlypal on 18. June 2014 - 09:51.

    Yum

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  • Yum.

    Submitted by Yummomatic on 9. June 2014 - 13:41.

    Yum.

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  • Awesome bread! And easy as

    Submitted by bubulacik on 6. June 2014 - 18:35.

    Awesome bread! And easy as well! Highly recommend.

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