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Wholemeal Bread


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Ingredients

1 portion(s)

Dough

  • 455 grams wholemeal flour
  • 460 grams water
  • 2 teaspoons instant yeast
  • 2 teaspoons salt
  • 2 teaspoons bread improver
  • 6
    5h 0min
    Preparation 4h 30min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please 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!
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Recipe's preparation

  1. Add Flour and Water to jug.

    Combine 15 seconds, Speed 3.

    Let the dough sit in the jug for 30 minutes.

    Knead for 4 minutes.

    Add in the Yeast, Salt and Improver.

    Knead for a further 4 minutes. The dough will be very wet and sticky.

    Pour into a lightly greased bowl and cover with cling film. Place on the bench and leave to rise for 2 hours.

    Punch dough down, releasing all the gas.

    Place in bread tin or form into freeform loaf shape on a baking tray.

    Cover with cling wrap and let rise again for 2 hours or until proved.

    Bake in a preheated oven at 220 degrees for 15 minutes, then reduce temperature to 180 for a further 15 minutes or until cooked.

     

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Tip

*Don't be confused by the flour to water ratio. This is required because the recipe doesn't contain additional Gluten Flour.

*The loaf really needs the second prove to ensure a lighter, fluffier loaf. Wholemeal flour is quite dense and requires lots of time and water to ensure a perfect result.

*I mill my own home grown wheat for this recipe. Make sure you use high protein wheat if you are doing this.

*You can add 1 tsp Wonderfresh with the other ingredients if you like. This is a preservative and keeps your loaf fresh as the day you baked it for about 4 days in an airtight container


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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  • Made this, used 300 grams of wholemeal flour and...

    Submitted by wallzy58 on 22. September 2017 - 17:00.

    Made this, used 300 grams of wholemeal flour and 150 grams of Bakers Flour. Beautiful loaf , fresh for days

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  • I tried your recipe and really find it difficult...

    Submitted by RubySim on 26. August 2017 - 00:39.

    I tried your recipe and really find it difficult to handle. regards

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