Ingredients
dough
- 100 grams milled buckwheat, milled first in thermomix speed 9 for 1 minute
- 50 grams dark rye flour
- 150 grams white spelt flour
- 200 grams wholemeal spelt flour
- 10 grams chia seeds
- 10 grams pepitas
- 5 grams Linseeds
- 1 heaped tablespoon extra virgin olive oil
- 300 grams water
- 3 level teaspoon instant yeast
- 1 tablespoon honey
- 1 level teaspoon himalayan pink salt
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Describe the preparation steps of your recipe
add to the bowl the water, yeast , honey and salt and heat and mix in bowl on 37 degrees speed 2 for 1 minute
measure and add
milled buckwheat, dark rye flour, white spelt, wholemeal spelt, chia seeds, pepitas, linseeds and olive oil
mix on speed 6 for 10 seconds
set dial to closed lid and knead for 1 minute and 30 seconds.
spelt flour does not need much kneading and can make the bread a different texture and too dense if over kneaded.
spray a thermomix mat with spray oil and tip the bowl upside down and empty the dough onto the mat , twist the blades from underneith this will help release the dough
the dough will feel very sticky and that its hard to manage but it is better to be a sticky texture as it will make a softer loaf! roll the dough lightly into a ball and wrap up in the matt and set in a warm place to rise for about 30 minutes. i find the dash board of the car is a nice warm cosy place
After the dough has risen , unwrap the Mat and the dough will be all sticky and bubbly on the mat , but that's ok just roll around the dough using your hands till all the bits of dough have been picked up off the mat and you have a ball again. Shape into a loaf and place into a bread tinusing a sharp knife score the top of the loaf and sprinkle with water and olive oil mix.
then pop the tin into a cold oven thats set to 200 degrees fan forced for 45 minutes
The dough will get its second rise in the cold oven as it heats up. Once time Is up and the bread has risen and baked. Remove from tin and place on wire rack to cool.It's best to leave the bread to cool as much as possible before slicing as I learnt today from quirky cooking! That's if you can resist the warm yummy bread!
dough
Tip
this bread lasts around 2-5 days. i wrap it up in baking paper and alfoil then again in a tea towel or i slice into slices then freeze in 2 slice portions in zip lock bags laying flat in the freezer. enjoy!
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.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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