- TM 31
Ingredients
- 85 gwhole wheat grain
- 15 g linseed
- 300 g Milk
- 80 graw honey
- 2 tsp dried yeast
- pinch salt
- 420 g bakers flour
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place wheat onto baking tray and roast for 10 minutes until crunchy and well toasted.
Place wheat and linseed into TM bowl and mill for 1 minute on speed 10.
Add milk, honey and yeast and warm for 2 minutes at 37°C on speed 2.
Add remaining ingredients and mix for 6 seconds on speed 6. With dial set to closed lid position
"Closed lid" , knead for 3 minutes at Interval speed.
"Dough mode" Tip out onto ThermoMat and roll into a tight ball. Wrap and allow to double in size before continuing.Preheat oven to 200°C. Press dough out into flat rectangle, just using your fingertips. Roll long edges into each other and seal together. Turn and repeat the folding and sealing action on the short edges. Repeat this several times until you have an even shape. Place into rectangular bread tin to double again. Slash top with razor blade or very sharp knife. Spray with water spritz.
Bake for 30-35 minutes or until golden and sounding hollow when tapped. Cool 5 minutes in tin before turning out and returning to turned off oven to crisp up base.
Thermomix Model
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Recipe is created forTM 31
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Comments
Will this work with wholemeal flour ? (not just Wheat grains?)What about self raising flour ?
HI Anna, don't usually need to do either…depends on the quality of your tin. If you take the loaf out of the tin at 5 minutes as directed you shouldnt really need to. Good luck!
Hey there!
Do you grease or flour your tin??
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