- I've spent a g reat deal of time experimenting with making bread with the Thermomix. Failures are still used, thank goodness, as there's been plenty of them!
- Just slice bread, place in oven on 150 C and allow to dry out. Break up in to TMX bowl and blitz to make toasted breadcrumbs. Or, just blitz fresh loaf. Add butter and garlic or parmesan and herbs. Freeze in bags.
- The loaf in the picture is one that rose in the tin in the fridge overnight. Cover loosely with a shopping bag.
- 500 g bread flour, (I use Lauke Wallaby and sometimes sub out 200 g for 200 g Lauke Bread Mix)
- 300 g tepid water
- 1 Tbsp lecithin (optional, available from chemist)
- 1 tbsp honey
- 1 tbsp oil
- 3 Tbsp seeds (I use pepitas, sunflower, sesame and flax)
- 2 tsp salt or - reduce if using bread mix as part of the flour portion
- 1 tsp Natural Bread Improver (again, Lauke brand)
- 1 3/4 tsp dried yeast
- 1/4 tsp Vitamin C powder (chemist or Health Food Shop)
Mix on for 8 minutes. Leave to rise in until peeking out of the top. (Thanks to Isi from Portugal who is on the Thermomix Forum. This was her idea to leave it in the TMX for the first rise.) Poke down and mix on for another 2 minutes. Roll out to a rectangle shape and roll up like a sausage, place in large tin. Leave to rise in fridge overnight, if desired, or leave in a warm place to until doubled.
Preheat oven to 200C towards end of proving time.
Spray loaf with water and place a dish of water in the bottom shelf of the oven. Steam helps make a crusty loaf.
Bake for 25 minutes. Remove from tin and place back in oven for 5 minutes. (optional for really crusty bread)
After second rising, divide dough into two equal pieces. Roll into balls and place in tin for a different looking loaf.
I don't bother with honey, oil, Vitamin C or lecithin in my loaf now. It's just fine with flour, water, yeast and salt. I have also reduced the salt to 1 tsp.
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Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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