Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: faffa_70 on March 31, 2012, 02:08:31 pm
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INGREDIENTS
100 g whole wheat or spelt grain
420 g bakers flour
2 teaspoon dried yeast
300 g tepid water
20 g Extra Virgin Olive Oil (EVOO)
Pinch sea salt
Additional EVOO for baking bread bowls
METHOD
Place grain into TMX bowl and mill for 1 minute on speed 10
Add remaining ingredients and mix for 6 seconds on speed 6. With dial set to closed lid position, knead for 2 minutes on internal speed.
Tip dough out onto ThermoMat and allow to prove until doubled.
Form 8-12 round bread rolls (approx 80-100g each).
Brush or spray with cold water and put into cold oven set to 180oC. Bake for 15-20 minutes until golden. Remove from oven and cool.
Cut tops off rolls, scoop out soft middle and brush inside and outside with EVOO.
Return to oven for 10 minutes to crisp up "bowl"
Ladle soup into rolls immediately before serving.
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Faffa, these sound terrific. Great with a thick creamy soup. I make small ones like this and fill them with curried mince.
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That's a great idea to Gretch. I think my lot would like that idea :)
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Chookwoman, I like your way of thinking, especially with a good dollop of sour cream on top lol
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If I do t have grain to add, do I increase the flour? Or just delete the grain and move on?
Thanks on advance, this is definitely on my to do list, I'm lowly adding some core ingredients to my pantry...and baking trays...and some excess kg's.
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Yes increase the flour and if you use baker's flour you may need to keep an eye on the liquid. If you use wholemeal or rye it would be much the same.
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I have bakers flour, just to check... Need to keep an eye on not adding too much liquid?
I made white milk bread today...heavenly now I'm addicted
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I have bakers flour, just to check... Need to keep an eye on not adding too much liquid?
I made white milk bread today...heavenly now I'm addicted
plain white bakers flour doesn't absorb as much liquid as the wholemeal flour or the flour from ground grains. I generally add another 10 or 20 grams extra if I am only replacing it with plain bakers flour. So for this recipe the total flour would be 530-540 grams.
Hope this helps :)
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Thank you
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I had a go with this tonight and not having had much experience in bread making, we ended up just eating them as rolls. My problem was when I divided them up into rolls and then let them rise a bit more. They seemed to rise outwards and ended up looking like pancakes! I put them in a tray so they were touching and let them rise and cook like that. They turned out to be beautiful rolls but they weren't crusty enough for me to see working when scooping them out, even when popped back in the oven. What am I doing wrong, was the mix too wet?
Thanks