Ingredients
Jumbo Wholemeal Bread Loaf - Thermomumma
- 420 grams water
- 1.5 teaspoons sugar
- 2 teaspoons dried instant yeast
- 600 grams Wholemeal Bakers Flour
- 2 teaspoons salt
- 2 teaspoons bread improver
- 2 tablespoons Gluten flour
- 1 tablespoon oil
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- Add all ingredients to bowl. Knead 9 minutes dough function.
- Transfer dough to a thermomat or oiled bowl & cover with a tea-towel. Let this sit & rest for 15 minutes before working with it.
- Turn dough out onto a thermomat or oiled/floured bench. Shape dough & place into a jumbo 900g bread tin.
- Place tin in a nice warm moist area to prove until the dough has reached the top of the tin. If proving in a dry heat - spray your dough with water & cover so the dough doesn't dry out.
- Once grown to the desired size place in a preheated oven on 180° fan forced for 30 mins, or until golden brown. Take out of tin immediately & place on cooling rack.
Instructions
Tip
Tips: Using Your Bread Tin Lid
Place your lid on just before it reaches the top of tin (bottom right photo).
Make sure to leave some space as the dough will expand slightly from the initial warmth of the oven before it actually starts cooking.
Slide your handle on first, otherwise if you do it from the other end you will rip the top off your loaf off when trying to remove the lid.
5/10 minutes prior to the loaf being cooked take off the lid to allow some colour on the loaf. If you are after more colour once this time is up, you can take out of your tin & place back in your oven for a little while longer.
This recipe was kindly uploaded to The Recipe Community in 2015 by a fellow Thermomumma member, on behalf of Lailah Rose. For any questions, or to share what you've made - come join THERMOMUMMA on Facebook! www.facebook.com/groups/thermomumma
www.linktr.ee/lailahrosebowie
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
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.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of 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.
Comments
Best whole meal recipe I've tried so far.
Made it 3 times ! Yum
Have tried lots of wholemeal bread recipes and this is by far the best! Left out the sugar and the gluten flour. This is now my go to recipe
Yum! I made a few tweaks from the suggestions. Salt and sugar, only 1 tsp. I have no idea what gluten flour is, so I left it out. Due to things I had to do, I left to prove for longer than the recipe said. 1st prove was for an hour. 2nd prove in tin was for 45mins. Baked at 200deg for 20 mins, removed from tin and baked for a further 10 mins.
My kids gave it the ultimate compliment- was just like ‘normal’ bread and they eat it!!
NB: I just used regular wholemeal flour from Coles. The bread had so much volume (by the time I got home) I couldn’t put the lid on the tin!
Shelbytoes:https://www.kingarthurflour.com/professional/salt.html
Don’t reduce salt too much!
It has many functions in the dough including:
Salt tightens the gluten structure. The tightening gives strength to the gluten, enabling the dough to efficiently hold carbon dioxide, which is released into the dough as a byproduct of the yeast fermentation. When salt is left out, the resulting dough is slack and sticky in texture, work-up is difficult, and bread volume is poor.
Rather use healthy salt like Celtic sea salt or Himalayan salt. These are good for the body and the blood pressure as they also include other minerals.
hillegom595: I get mine from my local bakery. I also noticed Coles has it
hillegom595: try " All About Bread" you can view it on line
Where do I buy wholemeal bakers flour ?
I sourced mine from Honest To Goodness. It is pricey though, but it is stoneground so doesn't have the husks of normal wholemeal flour Which I think made the bread less dense.
Are you sure to delete this comment ?