Ingredients
Variation Bread
- 20 gram oil, Avocado
- 390 grams water
- 2 teaspoon dried yeast
- 600 grams Laucke Barossa Sourdough Rye
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Varoma
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place water and yeast in
"Closed lid" and heat 2 minutes / temp 37 / speed 1.Add remaining ingredients and combine
"Blend" 15 seconds / speed 3.Knead for 6 minutes /
"Dough mode" speed.Transfer to floured mat on bench.
If difficult to remove last of dough add a little oil and"Blend" speed 5
250 g water in bowl
Transfer dough onto greased paper (on top of butterfly lying down) in Varoma - with extention ring - cover.
"Ferment" 1 hour
Shape and place in prepared tins
Repeat last step with one tin in Varoma and the other in a warm place."Ferment" 1 hr or until well risen.
Score topsPlace tins into a dish with cold water in - into a cold oven
Bake at 200c approximately 20 minutes.
Test with toothpick or till internal temp is 92c
Dough
Tip
Use a oiled tray as a lid to obtain a perfect square loaf.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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