Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: CarolineW on April 28, 2009, 09:26:50 pm
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I've seen versions of this bread around on the internet, but this is the first one I've tried. This is Cyncdi O'Meara's version, and is from her 21 days diet, and her Changing Habits Changing Lives book. I've adapted it for the TMX. Also, I use more yeast than her. She says 1 tsp, and I use 2 - probably 'cos I'm not using a measuring spoon, but an actual teaspoon :-)
I've put the amount of water that she says in her recipe, but I consistently need a bit less.
I'm posting this because my family loves it so much. It's delicious.
Bible Bread
2 cups flour
1 cup mix
1 tbsp olive oil
1 tsp sea salt
2 tsp yeast (1 if using real measuring spoon)
300 ml filtered water (that's 1 and 1 third cups)
Knead for 4-6 minutes. Leave to rise slowly if used
wheat flour. Bake at 220oC for circa 25 mins
Mix
Easy to mix together and keep in a container for when making this bread:
2 cups raw sugar
1 cup quinoa or amaranth flour
1 cup sesame seeds
1 cup linseed
1 cup sunflower seeds
1 cup pumpkin seeds
1 cup ground almonds
2 cups oats
1 cup maize flour / polenta
1 cup besan (chickpea) flour
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Caroline, how long do you think that mix would keep before it starts going rancid?
It just seems like an awful lot!
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Hmmm, not sure. Cyndi doesn't say in her book. We're getting through a loaf a day of it at the moment, although I'm assuming that we'll be ready to vary it a bit with other breads in a few days time. But it IS an addictive flavour.
Hopefully someone else will have more idea than me, Amanda. But presumably Cyndi wouldn't suggest doing that unless it was practical? She gives multiple bread recipes, so she must assume that we're varying which bread we eat.
I realised that I missed the water out of the recipe :o ::) So I'm going to see if I can edit it to add it in now.
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Caroline, how long do you think that mix would keep before it starts going rancid?
It just seems like an awful lot!
It should freeze OK - or try to change mix amounts to heaped dessertspoons of each ingredient, should be about 1 cup - but then there's the rest in the bags of flour, seeds etc ??
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yes, a lot of GF cooks keep all their flours in the freezer!!! (don't know how they have room, my freezer is always chockers lol)
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So is mine Brazen - I have to do an inventory occasionally otherwise I haven't a clue what is in there.
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So is mine Brazen - I have to do an inventory occasionally otherwise I haven't a clue what is in there.
I have an inventory - but then some bits slip in without labels and without going on the list - lucky dip ;D ;D
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So would this work if I ground all those seeds into meal do you reckon?
What would you substitute for the oats to make it gluten free? Just leave them out? and increase some of the other ingredients?
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I guess to make it gluten free you'd leave the oats out, and replace them with a gluten free flour. Milling the seeds should be fine, it would just change the texture a bit I think, that's all.
For those who just want to make a single loaf, and not the Bread Mix for multiple loaves, here's the recipe:
2.5 cups flour
1 tbsp sesame seeds
2 tbsp sugar
1 tbsp sunflower seeds
1 tbsp maize flour
1 tbsp ground almonds
1 tbsp soy flour
1 tbsp linseeds
1 tbsp pumpkin seeds
1 tbsp besan flour
2 tbsp rolled oats
1 and third cups filtered water
1 tbsp oil
1.5 tsp sea salt
1 tsp dried yeast or 2.5cm square compressed yeast, crumbled. (but I use less water, and more yeast. I use 2 kitchen tsp of yeast, and about 250ml of water)
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Many thanks :)
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Yes thanks for doing the maths
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Thanks for posting the recipe, Caroline! I made a loaf of this yesterday after finding some amaranth in a tiny, dark corner shop in Budapest. I substituted soya flour for ground almonds (didn't have any lying around) and used half white flour, half spelt for the loaf. I only made up half the quantity of mix.
You're right about the amount of water, it does seem a lot. My dough was still pretty liquid after 6 minutes of kneading in the TMX, but I just poured it into a silicon mould and let it rise until noticeably bigger.
The taste and texture of the finished bread is wonderful. It was so good that I made another loaf for my MIL. Bread in this area of Hungary is mostly white, so Bible Bread makes a nice change. Once I get home, I'll make another quantity of mix for bulk bread baking. I reckon this will freeze very well.
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just love where she found some amaranth in a dark corner in Budapest...conjures up a very rustic and romantic movie scene in the corners of my mind whilst I inhabit an Aussie kitchen with all the all mod cons and views to a plasma (watching cooking shows of course) and access to a remote control...no I am not a male..
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Maybe it's just supposed to be wet, then? I do have another recipe (which I'll be posting once I've done it a couple more times in the TMX to be sure my conversion is accurate) which has a very wet dough. But the authors make the point that it's supposed to be wet, and that's where it's high quality 'crumb' comes from. They also say to coat the outside with flour so that you can shape it without it just sticking to your hands, and giving it (I quote) 'a gluten cloak'.
Maybe I'll stop adding less water/more flour, and see how that bread compares.
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Maybe I'll stop adding less water/more flour, and see how that bread compares.
We make this bread also. It is described by Cyndi as being a complete protein, so it's good for my kidlets who aren't big on eggs. I converted it myself for the tmx, as I hadn't noticed it on here. I think it is supposed to be a wet mix. Although the wet dough is a pain to work with, the end result is just lovely. We also make a loaf or rolls most days using the mix so the batch lasts less than 2 weeks (it makes 12 cups of mix and you use a cup for each loaf). It keeps well in the freezer.
Chelsea :)
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I've been out and bought the ingredients I didn't have for this bread and am looking forward to making it. Will keep you posted.
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I hope you like it Cookie. It is a favourite of our family. It is another wet dough - but I find it cooks up well.
Chelsea :)
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I've just noticed that Caroline's 2nd list has soy flour in it but the first doesn't. The 2nd list is the one with the one loaf mix and the first list is the bulk mix.
Can anyone clarify? I want to make this soon, hopefully on the weekend.
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I noticed that the two lists were different. I was going to go with the first list as I thought it would possibly be the correct one. I was just going to try tablespoons instead of cups of each ingredient.
Perhaps someone who has made it can help please?
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I've just noticed that Caroline's 2nd list has soy flour in it but the first doesn't. The 2nd list is the one with the one loaf mix and the first list is the bulk mix.
Can anyone clarify? I want to make this soon, hopefully on the weekend.
I think the supermix ingredients have changed in the newer publications of Changing Habits, Changing Lives (Cyndi O'Meara). Using a copy of the book that I borrowed from the library I made my first batch of supermix with amaranth grains. I remember using the TMX to grind the tiny grains into flour. I just checked my copy of the book that I recently purchased of ebay however and the amaranth/quinoa isn't listed, but soya flour is. I think the library copy may have been more recent but I'm not 100% sure. :)
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I've just noticed that Caroline's 2nd list has soy flour in it but the first doesn't. The 2nd list is the one with the one loaf mix and the first list is the bulk mix.
Can anyone clarify? I want to make this soon, hopefully on the weekend.
I think the supermix ingredients have changed in the newer publications of Changing Habits, Changing Lives (Cyndi O'Meara). Using a copy of the book that I borrowed from the library I made my first batch of supermix with amaranth grains. I remember using the TMX to grind the tiny grains into flour. I just checked my copy of the book that I recently purchased of ebay however and the amaranth/quinoa isn't listed, but soya flour is. I think the library copy may have been more recent but I'm not 100% sure. :)
Yes - If you have the pair of books you'll see the original book (pub 1998) has the amaranth/quinoa and the Cook Book (pub 2002) just has Soya flour ;)2
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Which shows I must have picked up a different book to the first one I used ;D I do have 2. Didn't spot the difference, though. Not observant enough.
Incidentally, I just mix and match flours pretty much according to what I have to hand. It always works out well, and tastes always tastes delicious - well, except for when I'm being all faddy and pregnant >:( This poor child - I usually eat so healthily, but even into the 2nd trimester it's still an effort to eat a good range of healthy food. I often don't manage it. Hope it isn't a sign of how s/he will want to eat!!!! :o :P
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Thanks everyone, :D the 5 seed bread has just come out of the oven and the Ezekial bread is next. I will be interested to compare the 2 and see which DH prefers. DD and I like the Cape Seed bread.
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Yes - If you have the pair of books you'll see the original book (pub 1998) has the amaranth/quinoa and the Cook Book (pub 2002) just has Soya flour ;)2
I have the more recent edition of the original "Changing Habits, Changing Lives" book (Published in 2000) which has soya flour listed. Cyndi must have changed it to match the cookbook. :)
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the 5 seed bread has just come out of the oven
Made this today myself in the Romertopf and whilst the taste and the seedy look was there, I would have given it 7/10. I think it failed mostly in the Looks Department ...and will try the bread tin tomoz. There looked like a lot of sloppy mixture and I was scared it was going to overflow over the bread tin top and make a mess in the oven. :-))
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Well we have eaten and compared the ezekial bread and 5 seed bread. We found the ezekial bread a little sweet. The textures are quite different too. Generally I think we preferred the 5 seed. It's that bit easier to make too. The ezekial will still get made though.
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I love Cyndi's loaf & have always made the supermix with amaranth or quinoa & not soya flour.
To make up less of the supermix simply maintain the ratios. This means where is says "cups" substitute "unit" so you could use a 1/3 cup as your unit & make up 1/3 the amount. This is what I do & then put the mix into zip lock bags in the pantry until ready to use. It keeps fine. You could put it in the fridge I guess if you are concerned about rancidity.
When I initially found it to be a bit wet I simply chucked more flour in to get a consistency I like. Going to try the 5 seed tomorrow & see what that turns out like.
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For those who just want to make a single loaf, and not the Bread Mix for multiple loaves, here's the recipe:
2.5 cups flour
1 tbsp sesame seeds
2 tbsp sugar
1 tbsp sunflower seeds
1 tbsp maize flour
1 tbsp ground almonds
1 tbsp soy flour
1 tbsp linseeds
1 tbsp pumpkin seeds
1 tbsp besan flour
2 tbsp rolled oats
1 and third cups filtered water
1 tbsp oil
1.5 tsp sea salt
1 tsp dried yeast or 2.5cm square compressed yeast, crumbled. (but I use less water, and more yeast. I use 2 kitchen tsp of yeast, and about 250ml of water)
I made this wonderful bread last night. I used 310 g of white spelt flour, 25 g fresh yeast and changed to black sesame seeds. Thank you Caroline for sharing :)
(http://www.fotos-hochladen.net/p1110444xv46udeb.jpg) (http://www.fotos-hochladen.net)
(http://www.fotos-hochladen.net/p11104560nu78b4l.jpg) (http://www.fotos-hochladen.net)
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I'm impressed - looks great :-*
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Congratulations.
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Does anyone know whether this would count as a "Low GI" bread? My thoughts are that it's lot's of whole grains so would probably qualify as it's not just white carbs, but would be interested in other opinions. I know Cyndi isn't a Low GI advocate, but it might be okay anyway.
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Do you grind up the larger seeds?
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I would never have given this recipe a second glance in my early days but now that I seem to have mastered the art of bread-making (thanks isi :-*), I am thinking of giving this one a go. Slightly confusing with the differences in the mix ingredients so I may have to rewrite it so as not to get confused along the way.
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I made this today - it is soooo yummy. When making my "mix", I made it school friendly by leaving out the nuts and sesame seeds. So I doubled the linseeds. Didn't have maize flour so just left that out.
I think you could put almost anything in the mix, and as long as you don't use too much mix it should work. I should have added chia seeds instead of doubling the linseeds.
I made it using Isi's style. So heated the water slightly, added the yeast and let it activate. Then added everything else and kneaded. I let the bread do it's first rise in the bowl, second rise in the tin on the bench didn't do too much, but rose a little more in the oven as it cooked.
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I'm making this bread right now and had no idea how long to cook for (or what temp) as Cyndi's book just says to use a breadmaker. Thank goodness for this forum!
Cathy, this would be a low GI bread. All the diff seeds / flours etc would make it so.
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I have the 2007 10 Anniversary edition of Changing Habits Changing Lives and the recipe says amanranth or quinoa not soy. When I heard Cyndi speak last year she was quite anti the amount of soy being added to products.
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That's good to know. Just remember amaranth flour goes rancid very quickly so be sure to keep it (and your mix) in the fridge or freezer. :)
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Welcome helsbels - glad the forum is helpful. :-* :-* :-*
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Still loving this bread. Helsbels - hope you enjoy it too. I bake mine at 180C for about 20 minutes, and then 5-10 minutes out of the tin until the bottom no longer looks spongy.
I've been using soy flour - it's only 1 tablespoon in the whole loaf, and we don't eat any other soy. But may change to something else.
Interesting about the amaranth flour, as the shops sell it off the shelf and it usually has long shelf life on the Use By stickers.
I've also started adding the super mix (but no sugar) to my Swirls (http://www.forumthermomix.com/index.php?topic=2888.0)to make them low GI.
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Like Judy, I'm now confident enough with my bread making that I'll be trying this recipe. I don't have any soy flour, but have amaranth seeds, so will grind them instead.
Thanks so much, this looks really interesting!
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I made up the Super Mix last night and I'm so excited about making this bread today. I've been making the five-seed loaf from the EDC which is fabulous but this is going to be even better I think! You'd pay a fortune to buy this loaf from a shop - and that's assuming you could even find a supplier.
Next time I make up a batch of the Super Mix I might halve the quantities because it was hard to find a container big enough to combine and store this much in. It's a great idea though; it's going to be quicker to make than the five-seed loaf because it's just one scoop of the mix rather than weighing and measuring five separate ingredients.
Question: Has everyone been using Bakers Flour or just regular flour?
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I hope you like it Patsycate. We started finding it a bit too sweet for an everyday loaf (even using rapadura), but I still make it occasionally.
It would be quite easy to make a mix for the five seed loaf also. The following is the formula to make a mix for 5 loaves of five seed bread:
250g oats
150g sesame seeds
150g linseeds
150g sunflower seeds
150g pumpkin seeds
150g poppy seeds
Weigh oats and seeds into clean and dry TMX bowl and mix on reverse speed 2-3 until well combined. Pour into an airtight container and store in cupboard or fridge. Add 200g of the mix per loaf. :)
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Question: Has everyone been using Bakers Flour or just regular flour?[/color]
I've not yet made this particular one patsycate but I use bakers' flour for all my breads.
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patsycate, I'd use bakers flour, also many pastry cooks use bakers flour for biscuits.
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Chelsea, thanks for the five-seed loaf 'super mix' idea and method - terrific!
Judydawn, Achookwoman, thank you for your replies, I did use bakers flour. I've since read somewhere else that you should always use bakers flour when doing yeast cooking - so you were both right :)
We're loving the bread so far - cooked another two loaves today - great toasted for breakfast and it more than satisfies until lunch time. I've added photos below for anyone who's never cooked this before; both the 'super mix' and the finished product.
A question on the method - I've been preparing the same as per the five-seed loaf, ie knead in the TMX, pour into the tin and wait until it rises to the top of the tin before putting in the oven. Is this the correct method? I know most breads are supposed to prove twice but this dough is far too sticky to knead I think.
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patsycate, this looks good. If you are satisfied, keep doing it this way. Isi also has a one rise bread, you might like to try this. If you wish to try a double rise with this recipe, just leave it in the TMX bowl until it doubles. Then turn it out onto a well floured sheet/board and knead it by scraping the dough into the center with a plastic dough scraper. It will firm up a bit. Then proceed as before.
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Made this today. It has a nice sweet nutty flavour.
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Saw a similar loaf for sale at a local Bakery, $12. How about that??????
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Saw a similar loaf for sale at a local Bakery, $12. How about that??????
WHAT????? That's amazing. I must have saved myself a fortune over the last year since making it myself.
On Saturday I bought a loaf of bread for the first time in about 10 months. Edible, but we've been spoilt!
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We've been eating this bread all the time as 'our daily bread' and we're really enjoying it. Makes you realise how supermarket bread is really... nothing! Both my hubby and I have remarked that after you have it for breakfast, it's 1pm before you think about having something to eat, no more morning tea munchies, as it just seems to tide you over so well.
achookwoman, thank you for your advice, I've tried both ways now, ie one rise and two, and I can't really notice any difference when it's been risen twice. So... knead in the machine, pour straight into the tin, and when it rises to the top of the tin pop it in the oven.
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Patsycate, thanks for that experimenting. his is just the sort of info. we all need.
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Just another reason why I LOVE this forum ;D...I made this one today for the first time and it makes a very wet dough - straight to the forum to check if it is supposed to be wet ???, check - read through the comments and will cheat and only let it rise once. Thanks ladies for doing all the homework ;D
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I've enjoyed the same help here too :)
Still making this bread all the time. I have two bread tins now so, while the machine is tacky with the sticky dough, I might as well make a couple of loaves. Then, to clean out the machine, I make a batch of pizza dough or something that drops out cleanly and it takes the residue of the Bible Bread with it.
Have also found that if you want the loaf a bit firmer, reduce the amount of super-mix and replace with plain flour. I usually run the super mix at about 150g now instead of 180g and it just makes the consistency of the loaf a bit firmer and easier to slice.
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Still making this bread all the time. I have two bread tins now so, while the machine is tacky with the sticky dough, I might as well make a couple of loaves. Then, to clean out the machine, I make a batch of pizza dough or something that drops out cleanly and it takes the residue of the Bible Bread with it.
Have also found that if you want the loaf a bit firmer, reduce the amount of super-mix and replace with plain flour. I usually run the super mix at about 150g now instead of 180g and it just makes the consistency of the loaf a bit firmer and easier to slice.
Thanks for the tips - will definatly make pizza dough afterwards next time - what a pain to clean out of the bowl
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I am a bread maker from forever, I usually just use my own home stone ground wheat, I used to do it all by hand then I purchased a breadmaker, and friends said you can't make your own home wheat recipe in a bread maker successfully, I couldn't see why not so experimenting started.
You know the only real change I had to make to my recipe was to increase the water when using a breadmaker.
So I am thinking that this probably needs to be a bit wetter because of the heavy flours involved.
I want to have a go at this recipe, as my tastes have changed and I enjoy seed breads where I used not to.
Question: do you mill the mix to break down any of the seeds or just use as is.
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I don't mill the seeds, just the almonds from memory... I'm due to make another batch of super mix now, actually :)
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Ta Patsy, will give it a go, I have quinoa on hand will use that, and should have everything else.
Great idea to make another less sticky dough to tidy up the machine. thanks.
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Good luck!
With quinoa I normally buy the whole grains and grind to a flour. For the besan flour you could grind whole dried chickpeas but so far I've been using bought flour.
Let us know how you get on :)
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Sometimes I grind my own besan flour - depends what I have on hand and what seems to be cheaper - flour or whole grains. Apart from that, I don't mill any of the ingredients (I don't put in the almonds as I want the mix to be school-safe).
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For regular makers of this bread, for the flour are you using white or wholemeal, or a combination?
I've been using regular white bakers flour and the loaves have been delightful but recently I found an online supplier and got a sack of wholemeal bakers flour. I replaced all of the bakers flour in the recipe with the wholemeal instead and the loaves didn't rise much and were very heavy. (DH has not-very-subtly hinted that I shouldn't abandon my original recipe!)
So... any wholemeal users out there? Should I maybe try 50/50 white/wholemeal or 70/30 white/wholemeal? Or perhaps I should use more yeast instead?
I've got to make a couple of loaves this afternoon so I'll experiment with a couple of combinations but if anyone has any experience already to share I'd appreciate it :)
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Sorry, I have stuck with the white flour. I think a few people have tried 100% wholemeal flour with other recipes and it has made them much heavier.
I'd be very interested to hear how 50/50 or 70/30 goes.
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I haven't made this bread but in my bread I use a combo of white and wholemeal no more than 70/30 but generally 50/50
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I'm a big fan of Cyndi's Bible Bread and we had it as our daily bread all the time before I bought the TMX. I haven't been able to get it quite right since though (I'm about to start demonstrating so we've been living off the normal bread used in the demos so that I can keep practicing it!). I've only been kneading it for about 2 minutes though - might give it a go using a longer kneading time and see if that's the trick.
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I knead for about 6 minutes. I've also been increasing the yeast to about 1.5-2 teaspoons instead of the 1 in the recipe... but that could be just because I'm too impatient for the bread to rise in winter!
I am using about 140g super mix, and then increase the weight of flour to compensate.
I use about 140g wholemeal flour and the rest white.
It's still the BEST toast bread; can't beat that satisfying crunch and it fills you up until lunchtime :)
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I have tried to make this bread twice (second time using instructions in this forum) and I can't get it to work, it gets a nice crunch on the top but is raw inside. The dough is even quite raw very close to the crust. I am not sure what I am doing wrong! Any advice? I noticed some people on here were cooking it at higher temp and others were doing it lower, so I might try it again at a lower heat but judging by how raw my dough remained I'm not sure how much that will help.
I have never had problems making bread before!! I'm so jealous of the lovely photo of this bread that was posted previously!!!
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Hi Jess, welcome to the forum. Hopefully those who make this recipe will be able to give you the advice you need to make a success of it. In the meantime, why not pop over and formally introduce yourself here (http://www.forumthermomix.com/index.php?board=33.0).
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I haven't made this for some time, but had no problems with it Jess1414.
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I bake anywhere between 200-220c and leave it in the oven until I start smelling toast in the house and remember to take it out ;)
I haven't timed it but I reckon it would be 30mins plus, perhaps 40mins even... just leave it in until you start smelling toast smell!
(Uh-oh, I reckon more experienced bread-makers are going to have a field day with that! ;D )
I just find it's only then is it ready to come out of the oven... but it's not burnt on top at all. I make sure I put the loaves right at the bottom of the oven, furthest away from the element on the top.
Hope that might help?
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Hi Jess. I make this bread a lot (cos I love it ;D) and I haven't had a problem. What do you cook the bread in and at what temperature? Is your oven fan forced? I just follow the recipe, do one slow rise and then cook the bread at 220 degreesC for 20-25 minutes. (I watch the top crust for the last 5 minutes so it doesn't burn) I use a heavy, specialty loaf pan and my oven is fan forced. Hope this helps.
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Made this today without soy flour and besan flour. Within an hour, nearly half gone ;D
Next time will try to make it as bread roll.
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Another recipe I have finally got around too. Slowly, slowly I'm getting through them although I have been telling myself to cut down on carbs :-))
I just made the single loaf mixture. I left out the maize and soy flour as I didn't have them. I also used 250ml water and 2 teaspoons yeast as suggested by carolinew and it worked out great. Not runny at all like others have said - it kept together and was only slightly sticky.
It is a yummy bread that is filling - the kind I like!
So here is the result (not all of it had big holes like this):
(http://i1185.photobucket.com/albums/z359/Fotographies/P1030252.jpg)
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It looks lovely.
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Just made this amazing bread!!!! Beautiful crust and so soft and fluffy inside :) this is the first bread I have made that isn't 'heavy' - and a huge success, half gone already! My faith in baking my own bread has now been restored and who knows.... May become a master of it yet! :) thanks so much for the recipe !
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Can anyone tell me how long I should let this rise for? And how long it goes in the oven for? Look forward to giving it a go.
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Hi mj16 - I find it helpful at times like this to go back and take the time to read the entire thread. It's amazing how much information you pick up as to what works for different people according to how they like the outcome. I'm not a "precise" person at all and just remember the comments - "let it rise to the top of the tin" . . . and bake until "the house smells of toast" - works for me!!! ;D ;D (but you'll find more specific suggestions in some of the posts.)
Whatever you do, though, don't give up! You may have to try it several times before you hit the jackpot!! But it will be so worth it! If you can, try to keep notes of how you're doing things so that when you do reach that bread nirvana you'll be able to remember and repeat how you got there! Good luck - and it'll be good to hear how you're doing!! :D
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Great advice GF.
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Thanks goldfish!
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Last week I bought some Sprouted Grain Ezekiel Bread and it cost $14 for a small loaf!! Having said that, it was VERY filling and two slices for breakfast kept me very full until lunchtime. I hope to one day make the sprouted grain version of this bread.