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Topics - Jabba

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Bread / Wholemeal and Multigrain Bread Variations
« on: October 15, 2010, 03:53:14 am »
Here are a few different breads I've cooked over the last few weeks.  I started using Isi's wonderful Portuguese Rolls (thanks again Isi!  :) ) and adapted the recipe to make these variations.  Putting them in their own thread since there are a few of them.

I found that I could substitute up to 350 g of the flour with wholemeal and it still produced a good tasting loaf with a good texture, although the family agreed that the bread made with 300 g of wholemeal was the best tasting loaf ever.  I mill my own wheat the night before and soak it overnight in acidulated water.


Basic Wholemeal

Mill up to 350 g of wheat in TMX (or use wholemeal flour). Add juice of 1/2 lemon or 40 g apple cider vinegar (or other vinegar) or a large tablespoon of yogurt and add water to make 300g total liquid.

Mix on 7 for a few seconds until all the flour is moistened.  Leave overnight.

Next day, add

150 g white flour (or more if you've used less wholemeal - total should be 500 g of flour)
1 teaspoon salt
1/3 teaspoon dulse (or just add this much more salt)
2 teaspoons yeast
1 tablespoon honey

Knead 5 minutes in TMX.

Let rise until doubled in size (it took about 2 hours here, in cooler weather).

Knead 1 minute in TMX.  Tip out onto bread mat or clean benchtop, flatten and roll up.  Put on greased baking tray, seam side down.  Leave to rise again for about ½ hour, covered with tea towel.
Score top with knife and brush top with oil and water.
Preheat oven to 210 degrees C  - I preheat to 190 degrees C in my fan-forced oven.  Put some water in a container in the oven.
Put bread in and reduce heat to 200 degrees - 170 degrees in fan-forced.
Bake 30-35 minutes.


Oat Bread Variation

Replace 50 g of the wholemeal flour with 50g of oats and soak overnight (but don’t mill the oats).


Slow Ferment, Low Yeast, Oat Bread Variation

Reduce yeast to ½ teaspoon and leave to rise for 12-16 hours.  Knead second time for 2 minutes – you might need to punch the dough down into the TMX first so that it kneads effectively.

Let it rise the second time for 2-4 hours.


Slow Ferment, Low Yeast, Oat and Barley Bread Variation

As above but use 250 g wholemeal flour + 50 g milled barley + 50 g oats.

Or use 200 g wholemeal flour + 75 g milled barley + 75 g oats.


The oat and barley breads have a denser texture and the slow ferment produces a bread that reminds me of sourdough – but it is not sour.

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Does anyone know how to coarsely chop nuts in the TMX?  I seem to end up with crumbs or big chunks with little nicks taken out.  I basically want to chop into large-ish pieces (say almonds into thirds) for my muesli, biscuits, etc.

Any advice?

Thanks.  :)

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Suggestions and Complaints / Unread posts - not working
« on: January 25, 2010, 07:08:45 am »
I hope I'm posting in the right place.

For the last few days, The "show unread posts since last visit" link has been returning no results.  Anyone else experiencing this?  I use Firefox.

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Introduce Yourself / Hello from another Australian...
« on: December 09, 2009, 12:17:06 pm »
Hi Everyone,

Just joined today but I've been Thermomixing for the last month or so... :)

The forums look great, I've been cruising round for inspiration and have worked through lots of the Everyday cookbook recipes.

I love cooking from scratch and am keen to eliminate as many processed foods from our house as possible.  I have two young children - 4 and 2 months - so it's not too easy to do this, which was a major reason I decided to buy the tmx.  Even for everyday meals, I just grab a few minutes when I can to chop veges etc. and I can usually then put a meal together one-handed with the tmx.  Magic!

Looking forward to converting and posting some recipes and using a whole lot more (I've just whizzed up the Morrocan Lamb).  :)

Tamara.

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