THERMOMIX ® RECIPE

1 Pain Aux Cereales

Recipe's preparation

Starter Dough

1. Place bread flour, water, yeast and salt in mixing bowl and mix 5 sec/speed 4. Scrape down sides of mixing bowl with spatula then mix again 15 sec/speed 4.
2. Transfer starter dough to a bowl, cover with cling film and place in fridge for 8hours or overnight.

Dough

3. Grease a large bowl and set aside. Place white bread flour, wholemeal bread flour, water, salt and yeast in mixing bowl and mix 30 sec/speed 4. Set aside for 20minutes.
4. Add malt extract and starter dough then, without measuring cup, knead 6 min/.
5. Add 20g sesame seeds and 20g linseeds, then with measuring up on, knead 3 min/.
6. Transfer dough to oiled bowl, cover with cling film and leave to rise until doubled in size (approx. 2hours). Meanwhile, place a small bowl on mixing bowl lid and weigh in 15g sesame seeds and 10g linseeds. Set small bowl aside.
7. Line a baking tray with baking paper and sprinkle half the seeds from the small bowl over the baking paper. Shape rested dough into a round ball then place on top of seeds on baking paper. Sprinkle top and sides of dough with remaining seeds.
8. Cover with oiled cling film and leave dough to rest for a further hour. Preheat oven to 220°C and put a baking dish on the lowest shelf of the oven.
9. Prepare approx. 100g very hot water in a cup. Place bread in oven and quickly, but carefully, pour hot water into baking dish on lower shelf of oven to create steam and immediately close oven door to trap steam.
10. Bake for 30-35minutes (220°C) until golden and base sounds hollow when tapped underneath. Transfer to a wire rack and allow to cool before slicing.