Ingredients
Presoak
- 100 grams mixed grains/seeds
- 50 grams Boiling water
Jumbo Wholemeal Multigrain Bread Loaf - Thermomumma
- 330 grams water
- 1.5 teaspoons sugar
- 2 teaspoons dried instant yeast
- 470 grams Wholemeal Bakers Flour
- 1.5 teaspoons salt
- 1.5 teaspoons bread improver
- 1.5 teaspoons Gluten flour
- 1 tablespoon oil
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Add mixed grains/seeds & boiling water to a small bowl & set aside for half an hour.
- Add water, sugar, yeast, flour, salt, bread improver, gluten flour & presoaked mixed grain/seed mixture to the 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 your tin in a nice warm moist area to prove until it has reached the top of your tin. If proving in a dry heat - spray the dough with water & cover or the dough will 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
GRAIN/SEED MIX: You can use whatever you like here - kibbled soy, kibbled barley, kibbled wheat, kibbled rye, rolled barley, maize semolina, oats, chia, poppy, sesame, sunflower, linseed, pepitas etc to name a few.
Tips: If Using A Bread Tin Lid
Place your lid on just before it reaches the top of tin.
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
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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
Just a question, making my first loaf and how long would you kneed it for?
Thanks All
This bread turned out well for our family and we enjoyed the inclusion of seeds. I didn't add any bread improver and substituted 1/4 of the wholemeal flour for white bakers flour, molasses for sugar. I made the dough and let it rise overnight in the fridge. In the morning, I knocked it back, shaped it into the loaf tin then let it rise again for 1 1/2 hours before baking.
Great recipe, I make this all the time, thank you for sharing