Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: achookwoman on November 30, 2016, 05:38:48 am
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This recipe is written for TMX by Whyisthereair. Com. I made a couple of changes to suit my oven.
This loaf has no proving before it is baked, this happens in the oven. The bread is placed in a cold oven and I baked it for 50 minutes.. ( the original recipe says 1 hour).
I will write the recipe as I did it. You may have to change the oven time. My oven took 20 minutes to reach 220 C. FF.
Ingredients
300g water
7g dried yeast, measured on digital scales
500 g flour. ( I used Laucke multigrain. )
2 teaspoons of salt if not using flour mix.
High temperature resistant Dutch oven
Baking paper
Cake release.
Method
Brush Dutch Oven and lid with cake release or oil
Place all ingredients in TMX bowl and knead, 37 degrees, 5 minutes.
Tip on to floured bench and form into a ball
Spray with water.
Place into Dutch Oven that is lined with 2 strips of baking paper.
Place into Dutch Oven , cover with lid.
Place into oven and turn heat on to 220 C FF.
Bake for 50 minutes.
Tip onto wire rack to cool.
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This recipe is written for TMX by Whyisthereair. Com. I made a couple of changes to suit my oven.
This loaf has no proving before it is baked, this happens in the oven. The bread is placed in a cold oven and I baked it for 50 minutes.. ( the original recipe says 1 hour).
I will write the recipe as I did it. You may have to change the oven time. My oven took 20 minutes to reach 220 C. FF.
Ingredients
300g water
7g dried yeast, measured on digital scales
500 g flour. ( I used Laucke multigrain. )
2 teaspoons of salt if not using flour mix.
High temperature resistant Dutch oven
Baking paper
Cake release.
Method
Brush Dutch Oven and lid with cake release or oil
Place all ingredients in TMX bowl and knead, 37 degrees, 5 minutes.
Tip on to floured bench and form into a ball
Spray with water.
Place into Dutch Oven that is lined with 2 strips of baking paper.
Place into Dutch Oven , cover with lid.
Place into oven and turn heat on to 220 C FF.
Bake for 50 minutes.
Tip onto wire rack to cool.
(http://uploads.tapatalk-cdn.com/20161130/1f90218b6d33df965aa3b3950c846789.jpg)(http://uploads.tapatalk-cdn.com/20161130/c8222136412442d62e1cd6c6ac577ef4.jpg)
Sent from my iPad using Tapatalk
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That bread looks great. I like the method as well as I am never organised enough to wait for the whole proving thing to happen. Thanks, Chookie.
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It looks great and is so easy Chookie. Great for time poor people.
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Brilliant. DH loves the Dutch oven bread and this can be made quickly. Great for when I forget to take the SD starter out of the fridge.
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Super bread Chookie 8)
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Great looking bread Chookie.
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That looks amazing Chookie.
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This bread tastes good fresh and also toasted. Give it a go. Good recipe to heat up oven and then continue with other baking that requires a preheated oven.
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.... Good recipe to heat up oven and then continue with other baking that requires a preheated oven.
That's exactly what I was thinking, Chookie. I've got a couple of ideas on that for this weekend.
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I'm going to try this this afternoon. When I pulled my bread out at lunchtime I found we only had 2 slices left.
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I've just taken this out of the oven and it looks great. I used 100g rye flour. I can't wait until we cut it.
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Great loaf cookie, I'd love to see a picture of this recipe sliced girls.
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Looks good Cookie. Mine was very nice and evenly texture throughout.
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Mine is lovely too. Not a light , airy bread but slightly heavier textured, which I like. I made Chookie's Asparagus Soup so we had some of the bread with it. Everyone commented on how nice it was.
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Very nice Cookie 8)
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Thanks for the picture cookie. I'd make mine with ordinary bread flour so I hope to get around to it within the next couple of weeks.
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Cookie, glad you enjoyed your meal.
I think my loaf was a bit lighter in texture than yours. Probably the flour.
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I am hoping to make this this morning but I have a slightly off-topic question - how do you get the seeds to stay on the loaf? I have tried a couple of times in the past without success. Any hints / help would be appreciated. Ta
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Nice looking loaf Cookie.
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I am hoping to make this this morning but I have a slightly off-topic question - how do you get the seeds to stay on the loaf? I have tried a couple of times in the past without success. Any hints / help would be appreciated. Ta
Marina, Superglue. ;D
I can't keep all the seeds on but I spray with water before I apply them and again after application. Egg wash also helps. Only apply seeds after brushing bread but NOT after , as this tends to brush them off.
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I was thinking of using superglue, but haven't got any here - DH has hide glue at work, that might work! Thanks Chookie, I'll try the spraying method.
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I do the same Marina. All the seeds that fall of a lovely to eat as they are toasted. I like putting Nigella Seeds on my bread but had run out.
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The spray worked well - I used sunflower and MOST of them stayed on. The bread was a success as well so I am happy!
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That is excellent Marina. I think this recipe is a little gem.
The sesame seeds are more difficult to stick on.
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Well done Marina.
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I have always made my Dutch oven bread in a Corningware casserole dish. On Saturday I went to the Royal Doulton outlet (I love their things) and they had a cast iron casserole marked down a lot, so I bought it. It is supposed to withstand temperatures to 280*.
I am going to try this Bread now and give it a go.
(https://uploads.tapatalk-cdn.com/20180308/80b922146e70050adc10022c21ad1104.jpg)
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That looks great cookie, bet you put it to good use.
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Cookie, lovely looking pot. What size is it. ? If smaller than 23 cm diameter x 10 cm high, you may have to reduce the amount of dough.
A tip. Fold a sheet of baking paper into 4 and place in bottom. Line with 2 sheets of baking paper. Spray paper before you put the dough into the pot. ( will fit better).
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Thanks for the hints Chookie. It's a 23cm casserole. I don't like them any larger as the bread seems to spread too much. The loaf turned out well. I replaced 100g with rye and added some seeds. DH had to go over to the trailer sellers place this afternoon as they had forgotten to give him the key to the wheel locking nuts. He took the bread as they are such lovely people.
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Thanks for the hints Chookie. It's a 23cm casserole. I don't like them any larger as the bread seems to spread too much. The loaf turned out well. I replaced 100g with rye and added some seeds. DH had to go over to the trailer sellers place this afternoon as they had forgotten to give him the key to the wheel locking nuts. He took the bread as they are such lovely people.
I’ll bet they enjoy it. Very generous of you Cookie.
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A good buy Cookie.
Lucky people having a loaf of your bread. I bet they thoroughly enjoy it.
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Thanks for bumping this recipe. I had forgotten all about it.
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This is the recipe that I use the most. It is very flexible. Like Cookie, I usually substitute 100 g of white flour with Wholemeal Rye, then add seeds. I also frequently substitute a further 100 g of flour with cooked mixed grain. This is the one Ral likes best for his breakfast toast.
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I think I will make one for us this afternoon. The recipients of the first loaf were quite overwhelmed with us given ng them a loaf of bread.
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I bet they were cookie, it would be a rare thing receiving a home cooked loaf of bread.
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Cookie, I think that so few people make their own bread and jam that it is a real delight when you give them some. It is a kind gesture on your part but I bet you got a buzz at their pleasure.
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I certainly do Chookie, and it means I can cook some more!
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Great thinking, Cookie.
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I certainly do Chookie, and it means I can cook some more!
;D