Ingredients
- 500 grams atta wholemeal flour
- 400 grams warm water
- 1 teaspoon salt
- 1 tablespoon raw sugar
- 30 grams olive oil
- 20 grams dried yeast
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
put in water, sugar salt oil and yeast into bowl and mix for 30s on speed 3
add Atta flour and knead for 2 min interval speed
prove for 1 hour in a warm place, knock back and prove again for 30 mins in a warm place ( similar to Foccacia recipe)
for lighter dough can be left overnight to prove for the second time in a warm place.
knock back and cook in cold oven on 200 degrees for 40-50 mins or until hollow sounding when tapped
Tip
Atta flour is a finely ground wholemeal flour used in flatbreads, I found it to be a good alternative, especially when dealing with fussy eaters, due to its lighter flavour and colour when cooked.
Also a cheaper priced wholemeal flour for bread making than Spelt
Thermomix Model
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Recipe is created forTM 31
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.
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Comments
I used one sachet of yeast, about 2 grams, cooked it for 45 minutes, and I think it came out perfectly.
Where do you get atta flour from?
Thermomix Consultant GC
Made this today tastes great and the texure is perfect. I did use only 10g yeast and though it doesn't look as big as your pic it is still a good size. I read somewhere recently that yeast and sugar shouldn't be added at the same time, so I put the sugar in with the flour. It was quite a sticky dough, not sure if that is how it is meant to be but turned out great. It also cooked quicker than the 40 mins suggested. Will definately be making it again.
I thought this bread had far too much yeast. I wonder why it has 20g. I'd be pleased if someone could tell me. I found the crumb in mine was far too large, unlike the photo above. It has a lovely taste and I'd like to try it again if I get have the 20g yeast explained to me. I love the idea of using the Atta flour.
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