Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: achookwoman on January 07, 2013, 11:45:51 pm
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Value Added Bread
This bread has added grains and fiber, to add to the nutritional value of each slice. Although I have used cooked Quinoa, you could use Quinoa flakes or Quinoa flour. The Freekeh, I have left as whole grains to give the bread texture, but again you could zap the grain in the TMX to give a finer texture.I used Amaranth flour and Psyllium husks for added fiber. I have also added liquid Malt , to balance the flavor. This could be substituted with 1/2 the amount in honey.
Pre heat oven to 220 o, with dish of water in bottom.
155g of mixed grains. (Quinoa , cooked 50g. Freekeh 50g. Amaranth flour 50g. Psyllium husks 5 g.)
400g of white bread flour or wholemeal bread flour.
3 teaspoons of dried yeast
50 mls of liquid malt
300 to 320 mls of warm water.
Seeds to decorate.
If using whole grain Freekeh, measure the grain into TMX bowl and pour 300 mils of boiling water over. Let soak and cool in the bowl until the temperature reads 37 o on the dial.
When it gets down to this temperature, add rest of ingredients
Knead for 6 minutes. ( you may need to add the remaining 20 mils of water)
Let rise in bowl , when it pushes the cap out, it is ready to form into a loaf.
Remove from bowl and place on thermo mat, push air out and knead for 1 minute.
Flatten into a disk and roll into a log shape.
Form into a free form loaf or place in lined bread tin.
Dress with seeds, spray with water and cut 3 , 1 cm. slashes in top.
Cover with plastic and let rise to double.
Bake for 30 minutes , turning around 1/2way through.
Test with digital thermometer, if not cooked return to oven , out of tin, and bake for another 5/10 minutes.
Cool on wire rack. Don't cut until cool. (If you can resist hot bread with Butter)
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(http://img.tapatalk.com/d/13/01/08/a2eteves.jpg)
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Too many funny words in that recipe for me to try it Chookie but it looks great! If I lived next door, I'd pop over for a slice.
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This bread looks amazing, Chookie . . . I'd love to try this!
http://www.greenwheatfreekeh.com.au/about.php has online shopping -
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Judy, you could make it easy peasy!
I cook the Quinoa and freeze it in small amounts in the plastic bags. You can do the same with the Freekeh.
You can substitute anything with rolled oats or boiled rice.
The process is just the same as making a plain loaf. have a go. ;D ;D
Goldfish, this grain is high in protein, I think about double that of wheat. Worth having.
But what I really love about this bread is that you can't taste the Quinoa. I don't like it at all. And yet it is said to be very good food value. Health food shops sell Freekeh.
If you don't like the chew factor , boil the Feekeh for 5 mins.
If you want a more solid loaf , reduce the yeast to 2 teaspoons.
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Chookie I will make this ASAP. It looks delicious. Thank you.
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Well that is a bit Freekee, never heard of Freekah, sounds like it is good for you, I,have some wheat soaking to make a sprouted loaf, well I'm going to try one.
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Wow Chookie that looks great!
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Looks great chookie. Never heard of freaky freekah ;D
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Chookie you are a gem indeed .
Gert
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I think this will be my next bread to try. It looks fab and I have a lot of bits of assorted flours to use up.
Thanks for a great recipe. ♥♥
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Too many funny words in that recipe for me to try it Chookie but it looks great! If I lived next door, I'd pop over for a slice.
same here JD
i have Quinoa but DD cooks with it, i have no idea what 2 do with it
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Uni, I don't like Quinoa , but have a couple of packets to use up. It is said to be very high in protein and no gluten. To cook it I follow Tenina's method. Place 170g in TMX basket and place in TMX. Pour over 1 liter of cold water and cook speed 3, 17 mins at 100. Drain well. This makes 3 cups.
Rosie, the Malt seems to balance the flavours of the different grains. Play around with the recipe but keep an eye on the dough when you are kneading it. It will be slightly sticky after the first rise. A couple of kneads on the mat should fix this.
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Looks great. I had to look it up!!
http://en.wikipedia.org/wiki/Freekeh
Never heard of it before!!!!!
What temp probe chookie for cooked dough in C please is is 95 or something like that?
Made your no fuss loaf last week think it was about 93, but it was done.
Love trying all your interesting recipes.
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Looks great. I had to look it up!!
http://en.wikipedia.org/wiki/Freekeh
Never heard of it before!!!!!
What temp probe chookie for cooked dough in C please is is 95 or something like that?
Made your no fuss loaf last week think it was about 93, but it was done.
Love trying all your interesting recipes.
Yes 93 C or 200 F. It should move fairly quickly to this temp.
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Thanks ;D
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Trying this!
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where do you buy liquid malt from?
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Coles have it where the dessert toppings are.
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I saw some in Woolies where the honey was.
Home brewing shops sell it as well.
Gert
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I saw some in Woolies where the honey was.
Home brewing shops sell it as well.
Gert
Bought mine in home brewing shop.
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Got mine at Coles. Woolies only had the powder.
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Beautiful bread, Chookie!
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How much cooked freekeh do you think I could use. I have left overs after cooking too much for my tabbouleh.
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Just add the 50 g. You may need to watch the water.
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I made this today, but haven't tasted it yet. DH was thrilled by the look of it. I made a few changes for things I didn't have or haven't been able to buy. I left out the freekah, and the amaranth flour. I added rolled oats With the flour I used about 80g of wholemeal flour. It looks lovely, although not as yummy as Chookie's.
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Cookie, that should taste good. Next one I make, I will try just one rise.
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Okay, I made some rolls using this recipe. I used 50g cooked greenwheat freekeh, 50g rolled quinoa (uncooked), 50g oat bran and 5g psyllium husks. Taste nice. Can't taste the quinoa, which is good!
Using them for burgers tonight, hopefully the family like them!
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I'm pleased with my crazy mixed up version. I like the malt flavour in it. Not sure if DD will like it but we often have heaps of different breads going here. I will make it again in a couple of days using freekah this time.
A very healthy bread Chookie.
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PT, glad you liked them. I also like the fact that you can't taste the quinoa. All that added stuff makes them SO healthy. Nice toasted also.
Cookie, if we are going to eat bread, it might as well be healthy. Like you, we usually have 2 or 3 different breads on the go. Makes for variety.
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My rough calculations of the calories and macros of the rolls I made are as follows, if anyone is interested: Cals 213 carbs 42g fat 1g protein 7g and (while not a macro, it's important) fibre 4g.
I made 10 rolls.
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PT, thanks for doing the sums. ;D I am on a calorie counting diet at the moment so this is handy. What is a ' macro'?
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Macronutrient - there are three - protein, carbs and fat.
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My fitness pal is a great website + app for tracking calories and macros... you can enter recipes and get the numbers :D
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Thanks again PT. I use My Fitness Pal and find it excellent, but didn't know you could use it this way.
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You should friend me on there - same username. I am not trying to lose weight (I'm pregnant and at goal anyway) but still track to make sure I am on target. I've lost 20kg and kept it off for 2 yrs.
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pt, that is amazing. Will see what I can do with this friend me thing. Have never done anything like this. Bit basic in my computer usage.
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Wow PT congraulations on the weight loss. Chookie put me onto fitness pal too. I lost 30g about 4 or 5 years ago but have put about 5kg back on. I am trying to lose that, not overly hard I must admit.
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Well done :) my goal now is to not let myself get out of control now that I am pregnant - I know my food issues are still there that got me overweight in the first place, so have to always be persistent :)
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That is so very true with most people. I think the important thing is to be able to say stop. Even if you have a few bad days over Christmas or holidays.
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(http://img.tapatalk.com/d/13/03/13/ygeju2y4.jpg)I have just made another loaf of this yummy bread. I did a free form one this time.
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Looks good cookie. Am enjoying one of these at the moment.
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looks wonderful
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Had a slice toasted, with Danish feta and tomato. Delicious.
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Yum.
We had a casserole last night and used some of the freshly baked bread to slurp up the juices. Absolutely delicious.
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I'm jealous, just not home enough to cook bread at the moment.
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For obvious reasons I bought rather than made a loaf this week.
DH really likes it and I want to recreate it using their ingredients, well similar as it has a lot of additives in it.
It has wheat flour, water, sunflower seed, linseed, wheat protein, pumpkin seed, jumbo oats, rye flour, yeast, wheat Bran, salt, emulsifier E472e, E322, sugar, caramel ( for colour I imagine), calcium silicate and flour treatment E300.
I was thinking of using a small amount of treacle with the malt for added colour.
I have jumbo oats, pumpkin and sunflower seeds, rye flour, spelt flour, poppy seeds, chia seeds and linseeds, strong plain and wholemeal flour, and probably wheat germ somewhere in a cupboard.
I imagine if you are using 3 tsp dried yeast ( is that fast acting or original?) that I use 30g fresh yeast?
Please chookie can you kindly help me work out quantities of ingredients I have to hand thanks very much?
DH is going on and on about the bought bread so I truly hope we can make an additive free version..?
I I will look up the E numbers later and modify this post.
Later:
E300 ascorbic acid - VIt c
E322 Lecithin
E472e: Emulsifier. Also known as Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids. Fatty acid esters are commonly used in junk foods to keep them from getting stale. Often derived from GM soya bean oil.
And E472e. Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids
Prepared from esters of glycerol (see E422) with tartaric acid (E334).
Its main use is as a dough conditioner in yeast-raised bakery products although it also finds use in hot chocolate mix, gravy granules and
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DJ is this Dark Rustic Bread (http://www.superkitchenmachine.com/2009/3000/dark-thermomix-seed-bread-recipe.html) recipe from Helene of any use :)
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DJ, without seeing and tasting the bought bread, I am not much help. If you are going to make just one loaf at a time, I think that there must be small amounts of many of the ingredients.
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Thanks CC it looks good, but a it's a lot denser than the one DH is raving about... ( with its E numbers)
I could use more yeast I suppose.
Thanks v much.
Thanks chookie, would a photo help? If I post it it'll be crumbs on arrival. ;)
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Been shopping and got some healthy things to put in this bread.
I couldn't get to the health stores so had to make do with what a supermarket had ( not Aldi).
I have not seen them before and have photographed them and the instructions. I could only get quinoa with bulgar, and something called 5 grain inc barley and spelt, will that be any good?
I wonder chookie if you think either may be suitable for this bread, and if I need to cook them 10 mins as is suggested.
Sorry for large pics.
(http://i1255.photobucket.com/albums/hh621/Droverjess/f1abd14ee226568c408d049d21dcaceb.jpg)
(http://i1255.photobucket.com/albums/hh621/Droverjess/e3b92c814ca5dfdd8e3c6ec63c7bfc8d.jpg)
(http://i1255.photobucket.com/albums/hh621/Droverjess/00f5ddcd014e2c423de8904dea3aadec.jpg)
(http://i1255.photobucket.com/albums/hh621/Droverjess/821ee65f6b7b4f4845917ce82ffcf0df.jpg)
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After yesterdays naan success, thanks chookie, Having a stab at similar to this one today.
Am soaking grains and seeds.
First mistake in the early morning was to not measure water!
Will measure the whole lot and substitute weight of grains and seeds. Slightly worried the bigger seeds ( pumpkin) will tear the gluten? Not using the grains I got today. Using something called 5 seed mix from shipton mill, and added more chia, linseed and pumpkin.
http://www.shipton-mill.com/flour-direct/speciality-and-rare-flours/shop-29/5-seed-blend-401?
Am still missing my vit c powder to try to recreate What DH wanted but have visitors to lunch and making a seeded one anyway. Will report later. Am going to sub a little malt for black treacle to make it darker.
All good fun trying out, wish I had my chooks back though.
Edited an hour and a bit later.
Mixed dough to good consistency now on first rising.
Quite exciting I love experimenting.
Had snow flurries so hope visitors still come!
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Well am quite pleased with my loaf today. Thanks Chookie so much for helping me along.
I needn't have fretted as Chookie obviously tests her recipes excellently before posting.
No gluten probs from adding seeds at start and a very good loaf.
This is the first of my variations.
I soaked 160 gms of mixed seeds chia, linseed, sunflower, pumpkin and the mix of malted wheat, malted barley, and millet in approx 250 mls boiling water.
In *: 25g fresh yeast and 50 g water. 2 mins sp 2 37'
Added 400g strong plain bread flour
And the malt extract substituting 20 g of the 50g total for black treacle
And the cooled seed mix.
Kneaded 2 mins checked moisture, tweaked a little, adding a bit more liquid.
And added 1 dollop of sour cream and a very small squeeze of lemon juice.
Kneaded 1 min
Added 2 tsp salt
Kneaded 3 more mins.
Oiled bowl to rise.
Shaped and then dipped the cob loaf in seeds in large bowl to coat.
Put on baking tray previously sprinkled with semolina to rise.
When doubled, slid dough off tray onto preheated pizza stone.
I almost over proofed as id forgotten to add the water to the oven and it sank slightly when moved onto stone but was just enough power left in yeast to rise it up. I was hopping about peering in the oven with my fingers crossed.
Next time in oven 5 mins sooner.
It was scary.
It took 40 mins to cook using temp probe to check to 200F
Went very well with my broccoli and cheese soup, now posted.
Thanks again. I am really enjoying my baking this week.
This is loaf after shaping
(http://i1255.photobucket.com/albums/hh621/Droverjess/0be94b4c285c3da73631160d2a3848f2.jpg)
This is after proofing
(http://i1255.photobucket.com/albums/hh621/Droverjess/45c16ae672bbd715d987b819e1ea3d60.jpg)
And this is what was left after lunch. As we had visitors I forgot to photograph the whole loaf... Ah well.
(http://i1255.photobucket.com/albums/hh621/Droverjess/ac4c5df8b1f7048b166a24a75614d9a8.jpg)
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Beautiful looking loaf DJ, I'm sure your guests loved it with the soup.
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looks gorgeous dj, you're doing wonderfully with your bread ;D
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DJ that looks fantastic.
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Fantastic loaf of bread DJ :)
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my problem, I can't get the photos up. Will take everyone's word that it looks delicious. Good on you DJ.
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Oh wow DJ! I'll put it on 'my to do list' :)
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DJ, finally got photos. what a great loaf. Nice colour and texture.
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Latest ones made Friday based on your recipe chookie.
This time 165 g mixed seeds and 420 flour etc.
ended up with 70g malt/ treacle by accident and still fine.
So sticky used two bread scrapers to fold and ease into seeds then quick roll and into tins.
( And in last minute of kneading a Heaped teaspoon sour cream and squeeze of lemon juice.)
(http://i1255.photobucket.com/albums/hh621/Droverjess/69e6411ebc7de1b865c698b65ee0078a.jpg)
Edited for typo
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DJ, these certainly look good. a local shop makes some that look like this and they charge $ 12 a loaf. I have been thinking about your bread and it is very similar to some I used to make but added Nigella seeds. Some people call them Black cumin seeds, I think. . I would make up a mix and add some to the bread and roll the bread in the mix before baking. I will see if I can find the recipe.
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They look lovely DJ.
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Wow, they look awesome!
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Made this today.
Got the quantity of water slightly wrong after cooking quinoa and oats, and soaking linseed and malted rye flakes and adding psyllium husk.
Had to add extra flour and still it was a really loose mix ...
Used 30g fresh yeast.
After first rise
(http://i1255.photobucket.com/albums/hh621/Droverjess/a175a07bcd69454f4d92ae6517ac5b21.jpg)
Poured into the tin
(http://i1255.photobucket.com/albums/hh621/Droverjess/889ebdf02c5b312012710f69a14ebba4.jpg)
And baked... Oops..
(http://i1255.photobucket.com/albums/hh621/Droverjess/8f8463fa79007603a7b13190615d41c8.jpg)
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How does it taste though DJ, that's the main thing ;D
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My DH would love the bit that flowed over DJ. It looks very tasty.
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DJ, love the OOPS bit. You do need to compensate for the wetness of the grains. I just add more flour while it is kneading. How did it taste ?
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It tasted good. Our visitor likes it ;D
It has a strange damp spongy consistency.... But was fully cooked to 200F.
A one off for sure and very healthy!
Went well with the marmalade today for breakfast!!!
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DJ, shouldn't have the texture you described . May be the amount of fresh yeast. Also, from the photo, still too much water.
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Thanks chookie.. I knew it had too much water, but did best I could.... And it will all be eaten so that's ok!
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Made this today - my mixed are 60g leftover cooked quinoa, 5g psylium husk, 10g chia and 80g oat. The flour 1:3 of wholemeal and white bread flour. Took me close to two hours for first rise, top it with white and black sesame seed plus sunflower seed. Yum!
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Denzelmum, sounds good to me.
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The loaf looks great.
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Thank you Cookie and Chookie - next time will try to do it in the tin.
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Thank you Cookie and Chookie - next time will try to do it in the tin.
If you do it in the tin, float it in a sink of hot water.
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Thanks for special tips, Chookie!
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Looks great denzelmum. :D
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Thank you, DJ.