Ingredients
- 3 teaspoons cumin seeds
- 1 tablespoon brown sugar
- 150 g pumpkin, peeled and cut into large chunks
- 100 g wholegrains
- 250 g lukewarm water
- 2 tsp yeast or 20g fresh yeast
- 420 g bakers flour
- 1 tsp salt
- 20 g olive oil
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Dry roast cumin seeds 2mins at 100 degrees
"Gentle stir setting" , set aside.2. Place wholegrain into the TM bowl. Mill for 1 minute on speed 9.
3. Add Pumpkin and chop for 2-3 seconds, speed 5-6.
4. Add 2 tsp roasted cumin, yeast, water, flour, salt, sugar, oil. Mix for 6 seconds on speed 6
5. Set dial to closed lid position. Knead the dough for 3 minutes on
"Dough mode" 6. Turn dough onto Thermomat and knead lightly for a few seconds until "round mushroom shape and smooth", it is a soft dough. Wrap in mat and leave in warm place for 30mins
7. Shape and brush with a little water, sprinke over remaining roasted cumin seeds.
8. Place in oven on your mat and bake for 30 mins at 200 degrees c (less if shaped into rolls, bread should sound "hollow" when tapped on the bottom after baking.
Tip
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.
Comments
based on all the comments i now HAVE to make this
Amanda
First time I’ve been able to make a really successful loaf of bread, I had a very warm proofing place and didn’t do a 2nd kneed and proof as per the Basic Bread recipe in Basic Cook Book. Certainly will make again!
Made this today and it's terrific
I made a few adjustments based on what I had: I used 2 tsp ground cumin and skipped step one as I only had a small amount of whole seeds. I sprinkled the few I had on top of the loaf before baking along with some sesame seeds.
For the 100g wholegrains I used 20g oats and 80g of a grain-free muesli mix (chia, shredded coconut, pumpkin and sunflower seeds, walnuts, almonds and pecans).
I simply forgot to add the sugar but I think it was pretty yummy without it.
Came out with a great crunchy crust. And I baked it in a tin as I don't have a mat.
Thanks so much, great recipe!!
Yum! A real winner, also popped all the cumin in the mix but might just use two teaspoons next time.
This is amazing, I made it to the recipe with the exception I deleted the sugar and included all the cumin in the loaf itself. It was delicious
Thanks for sharing was delish
Thanks for sharing was delish
Thanks for sharing
Just great!
I used cooled cooked pumpkin as i had that left over. (dough was bit sticky so I just added a touch more flour)
Really enjoyed this bread. I think next time I will decrease cumin slightly and increase salt a tiny bit. Didn't have any whole grains so substituted with spelt flour.
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