Ingredients
5 portion(s)
- 500g spelt flour
- 1.5tsp salt
- 360-380g Water (warm)
- 10g Dried yeast (1 heaped Tbs)
- 2tsp Wattleseed (ground)
-
6
-
7
medium
Preparation -
8
-
Recipe is created for
TM 31
-
-
9
Recipe's preparation
-
1. Place all ingredients into Thermomix bowl and knead 3mins/
/
to form a dough. Do NOT leave unattended as your Thermomix will 'dance' around a little.
2. Transfer into a large bowl and cover with a damp teatowel. Prove in a warm place for approx. 40mins or until doubled in size. Preaheat oven to 230C and prepare a large baking tray with baking paper.
3. Once risen, slide dough onto a floured surface or Thermomat with the aid of spatula. Do not mix any further. With wet hands shape into a rectangle shape then divide dough into five equal lengths. The dough will be quite sticky so you can sprinkle with flour then transfer each length onto the baking tray in a baguette shape.
4. Sprinkle with a little salt then bake for approx. 20 minutes. Cool and serve. Great with Dukkah and antipasto plates.
Accessories you need
-
Spatula
buy now
Tip
This recipe is adapted from the German Small Breads recipe in the 'Travelling with Thermomix' cookbook.
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 comment