Ingredients
Wholemeal Bread(Award Winning)
- 20 grams fresh yeast, or 7g Dry Yeast
- 290 grams water
- 10 grams sugar
- 250 grams wheat grain, or Whole Wheat Flour
- 300 grams Bakers Four
- 5 grams bread improver
- 10 grams salt
- 20 grams olive oil
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Mill 250g wheat grain, 20 Seconds-2Minutes, Speed 9.
Set aside.
Combine 290ml water, 10g sugar & 20g fresh yeast in TM bowl, mix 90 seconds, 37°C, speed 2.
Let sit for 5 minutes. ( this just gives the yeast to ferment ).
Combine all dry ingredients to bowl.(Mill wheat, bakers flour, bread improver, salt)
Add oil.
Knead for at least 10 minutes, until the dough is smooth and elastic (test by pinching the dough, if its too sticky add more flour a small amount to the dough until its just tacky but not sticky).
Place dough in a warmed oiled bowl.
Cover with a cling film (I use a shower cap) and allow to stand in a warm place free from draughts until doubled in size (1st proof, approximately 60 minutes).
Place dough on a floured surface or Thermomat and knead lightly to degas the dough.
Divided dough into 2 or balls and place in an oiled bread tin.
Place the tin in a warm, moist enclosure and allow the dough to rise above the sides (2nd proof, approximately 60 minutes) until at least doubled in size.
Bake in a Preheated Conventional oven preheated to 220°C (or 200°C Fan Forced) for 25-30 minutes or until golden brown.
For best results, spray lightly with water before placing in oven.
Remove from tin and test, Loaf is cooked if it sounds hollow when tapped.
If no hollow sound return loaf tinless to oven for further 5 Minures.
Allow loaf to cool 10 Minutes on a wire rack prior to slicing.
Enjoy!
I bet you'll be back for more.
Wholemeal Bread(Award Winning)
Tip
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C.
We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.
All herbs are fresh (unless specified) and cups are lightly packed.
All vegetables are medium size and peeled, unless specified.
All eggs are 55-60 g, unless specified.
Thermomix Model
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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
Thanks for that. I made rolls with the dough that I changed slightly by using a mix of pearl barley and burgal instead of the wheat as I couldn't get any. My friends all loved them.
I'm glad you enjoyed it.
Osram
Hi annieb1711
All my bread recipies are made in the TM5 for the TM31.
The program does not allow to nominate both machines for recipes.
Osram
I missed that this was a T5 recipe and it worked just fine in my TM31.
This bread works really well. The best I've ever made. Thanks.
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