Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: Thermomixer on September 02, 2009, 02:41:14 pm
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Five Seed Bread
Ingredients
500g Bakers Flour
2 tsp dry Yeast
1 tsp Salt
50g Oats
30g Sesame Seeds
30gs Linseeds
30g Sunflower Seeds
30g Pumpkin Seeds
30g Poppy Seeds
30g Honey
30g Olive Oil
500g lukewarm Water
Method
Pre-heat oven to 200ºC.
Place all ingredients into TM bowl. Set dial to closed lid position and knead for
2½ minutes on Interval speed.
Scrape into 20cm square, greased baking dish. Sprinkle top with mixture of above seeds.
Set aside in warm place to rise for 25-30 minutes. Bake in oven for 40-45 minutes.
Allow to cool in tin before unmoulding and slicing.
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Thanks for posting this - couple of questions:
Should one mix the mixture for a bit before doing the kneading?
Do you keep aside a few seeds for sprinkling on the top or do you use extra?
Sorry to be such a pain, but I've just bought a bag of mixed seeds and this looks perfect for them
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Hi Katya,
The recipe seems fine without mixing first (although I usually mix first, I tried the no mixing thing a couple of days ago and it came together very nicely). I have just started to grind all the seeds first in an attempt to make it a bit more welcoming to miss 3.
I think the recipe is flexible enough to just add extra seeds on the top when you're finished. I often add extra into the mix and it is fine.
BEWARE - it is a REALLY sticky recipe - so oil or line your bread pan well!!
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I knead this recipe first with no pre-mixing and it goes together well. I put extra seeds on the top, if I remember.
One thing I have found with my bread tin, is to turn it out after a few minutes of sitting otherwise it begins to sweat and you will have soggy bread.
I think I've said before that this is the only grain bread I enjoy as the seeds are quite soft. We love the Cape Seed bread too as the seeds are milled first. ILB how did the 5 seed one go with milled seeds?
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We really liked this bread, well DH and I did - oh and our visitor who was here when we first got it out of the oven and ate with slabs of butter lol. But kids not so keen, but then I don't think they've liked any bread i've made! So I'll probably stick with this for us and them when we have soup or something but bought bread for their lunches.
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Cookie it went fine. I just added all the seeds in and milled for 5-10 seconds on speed 10. The poppy seeds weren't really that well ground (but I need to sharpen my blades too).
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Thanks ILB. I have actually dropped the weight of poppyseeds in the mix as they seem to be everywhere, especially under my teeth!
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I thought that when I made it too Cookie, not good for my Mum ;D ;D
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I've just made another batch of this bread. To try and avoid the crumbliness I increased the kneading time to 3 minutes and I let the bread rise for much longer. I only gave it the one rising though. I actually put it into 2 tins and I think it rose for nearly an hour.
When I cut it it seemed much better than previous batches.
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Thanks cookie1 - it is like the pasta -probably just needs kneading to activate the gluten and make it less crumbly?
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Just put my first attempt in the oven in a clay pot and I used fresh yeast... so here's hoping it turns out ok!! 8)
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I'll keep my fingers crossed for you.
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Hmm yummy bread! Even the kids are impressed! Two middles ones consumed it and asked for more. :o
Think I need to turn the heat down if I use my clay pot again.. otherwise, no issues! ;D
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Well done. ;D
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Oh I forgot to mention it was lovely and moist and not at all crumbly and I just put it in the clay pot (that had been soaking in water for 10 mins beforehand) and then into the oven while it heated...
Beautiful crust on it too.. kids couldn't get enough. Need to make more tonight! :)
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Ceejay, can I ask where you got your clay pot? What size and shape is it?
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Meaganjane I think she might be using a Romertopf (I could be wrong!) :D
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I've not heard of a Romertopf before, so I went to the website. Sounds fascinating! I must look out for one.
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This is my favourite bread to make and eat... it is so easy, just kneed it in TM and then scrape into pan... My almost 3 year old eats it too which is good ;D
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Ceejay, can I ask where you got your clay pot? What size and shape is it?
Mine was in an op shop MJ. $7 if I remember correctly, it is a Romertopf - the smaller size. :)
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I've seen Caroline W (are your parents still here??) talk about a Romeltopf but haven't had the time to go & look at what they are - just did & realised I have one in my cupboard!!! A friend who emigrated to the US recently gave it to me - I just thought it was a casserole!
Can someone tell me when do you do the soaking, for how long & how many times are you letting this bread rise? When I have made it for cooking classes I just do the one rising & put it into a hot oven & it's been fabulous.....perhaps it could be even more so. Would love some advice.
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I know I'm bumping this but the discussion re the Romertopf seemed kind of unfinished too! ;)
So I made this on the weekend and it was delicious! Can I just point out that using a tin is NOT optional? I thought I'd make a free form loaf-those of you who are bread geniuses will have a giggle at the picture of me scraping the liquidy dough into the tin halfway through the rise! I used a square cake tin 15 cm x 15cm x 15 cm and it was perfect. Increased the kneading time to 3 min and just did the one (short because I was disorganised!) rise and put it in a cool oven (my oven is gas and warms up quickly). I let it cool for 5 min before turning out and the crust was not crunchy but the bread was beautiful.
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Oh dear ;D ;D ;D yes, this is one dough that definitely needs a tin! Worth it though as it is a yummy bread.
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Am glad you bumped it AMH, l had just been looking at this in the EDC and thinking l'd give it a go.
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It's lovely. Helene also has one on her blog that she has made adapted from the 5 seed bread.
http://www.superkitchenmachine.com/2009/3000/dark-thermomix-seed-bread-recipe.html
I actually like this more than the original 5 seed bread.
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I finally used the last of the shop bought bread that I had in my freezer (I've only had my machine for a little over a month) and then panicked as to what I would have for lunch the next day...... Thankfully, my brain has undergone extensive TM re-wiring and I realised that I don't need to go to the shops to buy another expensive loaf, filled with all sorts of nasty additives, I can make my own.
So that's what I did. My DH came home last night to the smell of fresh baking bread in the oven. I was amazed when he said he wanted to try it. I advised him that it was a grain bread and he probably wouldn't like it. He insisted that since it was created in the TM (he's a huge fan of it) he just had to try it. Well to my complete amazement he loved it. This is a person who simply won't eat grain bread normally, he hates all the hard bits. The difference with this loaf was that the bits weren't hard.
I'm tickled pink that he likes this as it is soooo much better for him than normal white bread (he doesn't really like wholemeal either).
So there we go, another success and a change of eating habits to a more healthy alternative all thanks to Thermomix - what a champ! ;)
Cheers,
Katie
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Katie that is wondeful news. I would never eat store grain bread as I broke a couple of teeth. Then I tried this and it is lovely. If you would like to try a slightly different version Helene has one on her blog. That is really nice too.
http://www.superkitchenmachine.com/2009/3000/dark-thermomix-seed-bread-recipe.html
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Thanks Cookie1, I'll have to give this one a try and compare them both.
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Just made another loaf of this bread and followed some advice on the topic to reduce crumbliness and it worked. I increased the kneading time to 4min & the rise to 1hr. The bread is still lovely and soft, but not crumby. Thanks to all for the suggestions.
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Well done. :-*
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Dear Thermomixer, thanks a lot for this wonderful bread recipe wherever you are
It is one of the best recipes
I made a small change and used fresh yeast instead of dry one
http://thermomixtarifdefterim.blogspot.com/2011/02/five-seed-bread.html
hoping to see you back soon
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I made the five seed bread today but with 200g spelt flour and 300g bakers' flour, otherwise exactly as per the recipe. It worked very well and tasted great. I can't compare it to the EDC version with 500g bakers' flour because I haven't made that.
It's a 'heavy' bread though with all those seeds and very filling to eat.. I generally prefer a lighter loaf so am only likely to make this one occasionally.
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Hi all,
Am wanting to make this bread for breakfast and was wondering how well it keeps - should I make it the night before or do I need to freeze it? Was thinking that it would probably toast up nice if I made it the night before.......... :)
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Tam I love this bread and it makes lovely toast. When I make it I slice some for that day and the next days breakfast and freeze the rest in slices. Try Helene's Rustic bread too as it is her version of the 5 seed bread. The recipe is here. (http://www.superkitchenmachine.com/2009/3000/dark-thermomix-seed-bread-recipe.html)
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If I make these as rolls how long would I cook it for? Bread experts pls help!
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Ps...where do you buy molasses ( Helene's recipe) and can I use a substitute? Advice pls!!!!
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If you can't get molasses, treacle can be used as a substitute courton.
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Thanks JD ! :)
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My 5 seed bread is currently rising. I definitely had to add some four in as it was like cake mix, not at all like a dough... :o
Wondering how I could make this recipe into rolls? Just no way as the mix is too sloppy. Ill settle for a loaf today but I had wanted to make rolls and freeze them :-[ Anyone had success?
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Everyone says the mixture is sloppy and needs to be cooked in a tin cooking-good-looking so I would be very surprised if anyone has successfully made rolls from this recipe. I will be interested to see if anyone has though ;)
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Thanks Judy. Bit disapointed as i wanted a healthier option than just white or wholemeal. Do you know any recipes that are good for rolls that fit closer to the healthier category?
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Try these (http://www.forumthermomix.com/index.php?topic=2665.0), they are really nice. You can add seeds etc and I often put in some rye flour (about 100g) or wholemeal flour. Just take out 100g flour from the recipe and substitute the other.
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Thanks Cookie,
Keen to try these. I am least adventurous when it comes to bread as I am not very confident! ;D
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They are easy to make as are all Isi's recipes.
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I made this recently and just couldn't cope with it being so sloppy. I kneaded by hand and added flour until it resembled a soft dough. It was lovely.
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Helene's version on her blog isn't as soft and I actually prefer it.
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I made this recently and just couldn't cope with it being so sloppy. I kneaded by hand and added flour until it resembled a soft dough. It was lovely.
Are you referring to the five seed bread of the other one that Judy posted?
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Sorry, the Five Seed. My internet has been slowed to virtually a full stop as I've exceeded my limit this month, so I'm not going through all the posts as I should!!
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Is it important to soak the romertopf before putting the bread in. Do you need to line it or grease it?
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My 5 seed bread is currently rising. I definitely had to add some four in as it was like cake mix, not at all like a dough... :o
Wondering how I could make this recipe into rolls? Just no way as the mix is too sloppy. Ill settle for a loaf today but I had wanted to make rolls and freeze them :-[ Anyone had success?
cooking-good-looking - have you tried it in muffin tins?
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Is it important to soak the romertopf before putting the bread in. Do you need to line it or grease it?
I don't know if you found an answer to your question morgan but if you google 'how to bake bread in Romertopf Clay pots', you will find your answer.
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I had a go at making this bread yesterday - with a few tweaks - and I'm really pleased with it. I used about 30 - 50 grams less water (despite what the EDC says about keeping it sticky!) and kneaded it for a full 5 minutes and it came pretty cleanly out of the bowl. It still felt a bit sticky so sprinkled it with flour before putting it in the oven with a bowl of hot water to prove for about 40 minutes. It needed a bit more more flour so I hand kneaded it for about 30 seconds and it felt perfect. I put it into the oven for another 30 minutes to prove with more hot water and then cooked it for 35 minutes. I'm very happy with it.
And I added a teaspoon of bread improver and a half teaspoon more of both yeast and salt!
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Thanks JenJan. I used to make this as our daily bread for ages, but haven't made it in a while.