Five Seed bread - replaces Cape Seed Bread in EDC book

[meganjane]

Ceejay, can I ask where you got your clay pot? What size and shape is it?

[faffa_70]

Meaganjane I think she might be using a Romertopf  (I could be wrong!)   

[meganjane]

I've not heard of a Romertopf  before, so I went to the website. Sounds fascinating! I must look out for one.

[sabimby]

This is my favourite bread to make and eat... it is so easy, just kneed it in TM and then scrape into pan... My almost 3 year old eats it too which is good 

[Ceejay]

Ceejay, can I ask where you got your clay pot? What size and shape is it?

Mine was in an op shop MJ.  $7 if I remember correctly, it is a Romertopf - the smaller size.

[JaneeZee]

I've seen Caroline W (are your parents still here??) talk about a Romeltopf but haven't had the time to go & look at what they are - just did & realised I have one in my cupboard!!!  A friend who emigrated to the US recently gave it to me - I just thought it was a casserole!

Can someone tell me when do you do the soaking, for how long & how many times are you letting this bread rise?  When I have made it for cooking classes I just do the one rising & put it into a hot oven & it's been fabulous.....perhaps it could be even more so.  Would love some advice.

[AMH]

I know I'm bumping this but the discussion re the Romertopf seemed kind of unfinished too!   

So I made this on the weekend and it was delicious!  Can I just point out that using a tin is NOT optional?  I thought I'd make a free form loaf-those of you who are bread geniuses will have a giggle at the picture of me scraping the liquidy dough into the tin halfway through the rise!  I used a square cake tin 15 cm x 15cm x 15 cm and it was perfect.  Increased the kneading time to 3 min and just did the one (short because I was disorganised!) rise and put it in a cool oven (my oven is gas and warms up quickly).  I let it cool for 5 min before turning out and the crust was not crunchy but the bread was beautiful. 

[faffa_70]

Oh dear  yes, this is one dough that definitely needs a tin! Worth it though as it is a yummy bread.

[katesjoy]

Am glad you bumped it AMH, l had just been looking at this in the EDC and thinking l'd give it a go.

[cookie1]

It's lovely. Helene also has one on her blog that she has made adapted from the 5 seed bread.
http://www.superkitchenmachine.com/2009/3000/dark-thermomix-seed-bread-recipe.html
I actually like this more than the original 5 seed bread.

[KatieV]

I finally used the last of the shop bought bread that I had in my freezer (I've only had my machine for a little over a month) and then panicked as to what I would have for lunch the next day......  Thankfully, my brain has undergone extensive TM re-wiring and I realised that I don't need to go to the shops to buy another expensive loaf, filled with all sorts of nasty additives, I can make my own.

So that's what I did.  My DH came home last night to the smell of fresh baking bread in the oven.  I was amazed when he said he wanted to try it.  I advised him that it was a grain bread and he probably wouldn't like it.  He insisted that since it was created in the TM (he's a huge fan of it) he just had to try it.  Well to my complete amazement he loved it.  This is a person who simply won't eat grain bread normally, he hates all the hard bits.  The difference with this loaf was that the bits weren't hard.

I'm tickled pink that he likes this as it is soooo much better for him than normal white bread (he doesn't really like wholemeal either).

So there we go, another success and a change of eating habits to a more healthy alternative all thanks to Thermomix - what a champ!   

Cheers,
Katie

[cookie1]

Katie that is wondeful news. I would never eat store grain bread as I broke a couple of teeth. Then I tried this and it is lovely. If you would like to try a slightly different version Helene has one on her blog. That is really nice too.
http://www.superkitchenmachine.com/2009/3000/dark-thermomix-seed-bread-recipe.html

[KatieV]

Thanks Cookie1, I'll have to give this one a try and compare them both.

[KatieV]

Just made another loaf of this bread and followed some advice on the topic to reduce crumbliness and it worked.  I increased the kneading time to 4min & the rise to 1hr.  The bread is still lovely and soft, but not crumby.  Thanks to all for the suggestions.

[cookie1]

Well done.