Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: Jabba on October 15, 2010, 03:53:14 am
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Here are a few different breads I've cooked over the last few weeks. I started using Isi's wonderful Portuguese Rolls (thanks again Isi! :) ) and adapted the recipe to make these variations. Putting them in their own thread since there are a few of them.
I found that I could substitute up to 350 g of the flour with wholemeal and it still produced a good tasting loaf with a good texture, although the family agreed that the bread made with 300 g of wholemeal was the best tasting loaf ever. I mill my own wheat the night before and soak it overnight in acidulated water.
Basic Wholemeal
Mill up to 350 g of wheat in TMX (or use wholemeal flour). Add juice of 1/2 lemon or 40 g apple cider vinegar (or other vinegar) or a large tablespoon of yogurt and add water to make 300g total liquid.
Mix on 7 for a few seconds until all the flour is moistened. Leave overnight.
Next day, add
150 g white flour (or more if you've used less wholemeal - total should be 500 g of flour)
1 teaspoon salt
1/3 teaspoon dulse (or just add this much more salt)
2 teaspoons yeast
1 tablespoon honey
Knead 5 minutes in TMX.
Let rise until doubled in size (it took about 2 hours here, in cooler weather).
Knead 1 minute in TMX. Tip out onto bread mat or clean benchtop, flatten and roll up. Put on greased baking tray, seam side down. Leave to rise again for about ½ hour, covered with tea towel.
Score top with knife and brush top with oil and water.
Preheat oven to 210 degrees C - I preheat to 190 degrees C in my fan-forced oven. Put some water in a container in the oven.
Put bread in and reduce heat to 200 degrees - 170 degrees in fan-forced.
Bake 30-35 minutes.
Oat Bread Variation
Replace 50 g of the wholemeal flour with 50g of oats and soak overnight (but don’t mill the oats).
Slow Ferment, Low Yeast, Oat Bread Variation
Reduce yeast to ½ teaspoon and leave to rise for 12-16 hours. Knead second time for 2 minutes – you might need to punch the dough down into the TMX first so that it kneads effectively.
Let it rise the second time for 2-4 hours.
Slow Ferment, Low Yeast, Oat and Barley Bread Variation
As above but use 250 g wholemeal flour + 50 g milled barley + 50 g oats.
Or use 200 g wholemeal flour + 75 g milled barley + 75 g oats.
The oat and barley breads have a denser texture and the slow ferment produces a bread that reminds me of sourdough – but it is not sour.
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thank you Jabba for all the variations. Gives some healthy alternatives ;D
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Great post jabba, thanks for that. Haven't made wholemeal bread yet - we don't like full-on wholemeal but might give this one a go as I do have some wheat in the cupboard wondering when it is going to be used.
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Great receipes Jabba - really well done :-* :-* :-* :-* :-*
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jabba, well thought through recipes. Great variety. You might like to look at Farfallina's Hazelnut bread. Similar to Isi's and not difficult to make.
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Thanks for these, I love making breads.
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Thanks for these recipes Jabba. I've just finished making the barley/oat version. I milled wheat (200g) and barley (50g) and added the 50g oats to the soaking mix overnight.
It made a wonderful dense loaf. I freeformed it and baked on a pizza stone.
I have a really dodgy oven :o so needed to cook it nearly double the time but it has left a beautiful crust. Yum! First time I've tried using a pizza stone for a bread loaf, as you can see from the pic it split a bit so need to read up why it did it. I'll also be getting an oven thermometer to get a more accurate temp.
Thanks - my DD loved her warm bread for morning tea!
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It looks lovely. Well done.