Baking your own bread is a great thing.
From my own experience, I can tell you how wonderful it is when the whole house smells of fresh bread. It doesn't matter what you prefer: sunflower seeds, pumpkin seeds, chia seeds, etc. Everyone can refine their loaf of bread with seeds and grains as they wish, because there are so many possibilities!
Another advantage and very important point for me is that you know what's inside!
How often do we stand in the supermarket, look at the ingredients lists, find strange numbers and flavor-enhancing additives and ultimately have to blindly trust the producers of our food that it is not harmful to us and our bodies? Unfortunately, very often and that's not a nice feeling. To counteract this, one or two people have already transformed themselves into Thermomix-owner has become a passionate bread baker. With my self-designed and sure-fire recipe, thanks to the Thermomix even novice bakers can create a first-class masterpiece in no time at all. Just give it a try ;)
Ingredients
- 250g spelt grains
- 250g wheat flour type 550
- 300g water
- 1 cube fresh yeast
- 2 tablespoons sourdough powder
- 1.5 tsp salt
- 2 tbsp sugar beet syrup (optional)
Preparation
- First place the spelt grains in the blender jug and grind for 1 min. at speed 10.
- Use a spatula to remove the fresh wholemeal flour from the sides.
- Add the water, sugar beet syrup and yeast and heat for 3 min. at 37°/speed setting 1.
- Now add the remaining ingredients and knead for 3 minutes/speed setting to form an elastic dough.
- Place the mixing bowl upside down on a floured work surface and turn the blade holder (the easiest way to do this is with one of our TeigTwister) until the dough falls out of the bowl. Dust the dough with enough flour on all sides.
- Now flatten the dough with the heel of your hand and repeatedly fold a corner into the middle. This creates a nice, round loaf after 10 - 20 repetitions. Place the loaf upside down in a floured proofing basket and leave to rise in a warm place for an hour. The proofing basket gives the dough its round shape.
- Now turn the dough out onto a baking tray or into a bread baking tin (now admire the beautiful, rustic grooved pattern), place in a cold oven and only now set the oven to 250°/ top/bottom heat/ 50 min. Because the oven only heats up now, the dough has enough time to rise further.
Place the baked bread on a rack to cool and serve in slices.
Have fun baking it again!
Lucas from the Wundermix team
