- 380 g water
- 3 tsp dried instant yeast
- 1 tbsp brown sugar
- 250 g wholemeal plain flour
- 1 1/2 tsp salt
- 1 tbsp olive oil
- 25 g Gluten flour
- 2 tsp bread improver, (optional)
- 100 g White bread flour
- 250 g wholemeal flour
- 60 g seven grain mix, (optional)
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!
Place water into TM bowl. Add All sponge ingredients and mix 2 minutes, speed 2 at 37°.
Let rest for 30 mins. The sponge should double in size. If it doesn't, your yeast most probably needs replacing. (You can reduce the resting time if you are in a hurry. Even 5 mins would be good.) This step provides the ideal condition for the yeast to grow.
Sprinkle the salt and oil onto the sponge and mix speed 2, about 10 secs. Add the gluten, bread improver and the rest of the flour and mix at speed 5-6 until all flour is incorporated. Knead 5 minutes, , .
Remove from TM bowl and knead briefly by hand until smooth. Form into a ball. Place dough into a warm bowl, cover with cling wrap and let rise in a warm place for one hour, or until doubled in size.
Punch down dough, knead briefly to ensure all air bubbles are eliminated. Press out into a rectangle roughly the length of your bread tin, and roll up tightly. Place seam side down in a well oiled 900g bread tin. Alternately, place shaped dough into a well-floured banneton, (a cane basket used to shape the dough while it is rising, but never used to bake in) or onto a greased oven tray. Very loosely cover with the cling wrap or large plastic bag and leave in a warm place to rise for 30 - 60 minutes, until doubled in size. If using a banneton, when dough has risen, turn out gently onto a greased oven tray.
Meanwhile, preheat oven to 250°c for 20 minutes. If desired, sprinkle top of loaf with flour. Spray inside oven with water (6 sprays) turn temp down to 180°, bake for 35 mins, or until bread sounds hollow when tapped with a wooden spoon.
Turn bread out of the tin, and return to the oven for a further 4-5 mins to crisp the base.
Remove bread from tin and cool on a rack.
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...
- Cranberry, Oats and White Chocolate Biscuits.
- Grain free chocolate mud cake cupcakes
- Plant Based Nacho Cheese
- French Vinaigrette Salad Dressing
- Zuchinni, rice slice
- Mango and Coconut pudding (low sugar)
- Gluten Free Shortcrust Pastry
- Satay Chicken
- Easy Batter
- Dee's Magnificent Shortbread
- Japanese style sandwich bread
- Truffle Aioli