Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: Slice of Health on November 24, 2013, 11:50:53 pm
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I've made this up by experimenting with a few different dough recipes.
I like to use spelt flour these days and I find it so sticky to work with usually because it absorbs water differently than modern wheat flour. This recipe is beautiful to work with, comes away from the jug nicely and the dough has a great feel to it. I make it, roll it and freeze it straight away usually. When ready to use, I take the frozen bases out of freezer, top them and cook them in the pizza oven. Because of the almonds, I find this more filling. Normally I could eat a whole pizza on my own, but this one I find that 2 slices is filling enough.
Makes: 2 medium pizzas (perfect size for electric pizza oven)
Ingredients
- 80g raw almonds (with skin on)
- 200g organic white spelt flour (I get mine from Woollies)
- 1 tsp yeast
- 1 tsp salt
- 20g olive oil
- 100g warm water
Method
- Add almonds to TMX, (block your ears) - speed 9 until finely milled (maybe 10 sec)
- Add remaining ingredients - 6 sec, speed 4 to combine
- Lock the bowl and knead for 2 min
- Tip out onto a mat, knead lightly and cut in half
- Roll out 2 bases between greaseproof paper to desired size and thickness (treat like normal dough)
- Use straight away or freeze in plastic bag with greaseproof paper in between
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I almost bought some spelt flour the other day Kulsha, pity I didn't as this recipe sounds interesting. Will keep it in mind next time I'm in that store. Thanks for sharing.
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This looks really interesting, I keep wanting to try spelt flour ........ I will give this a go. Thank you.
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No worries Judy and Debbie, I'm finding the spelt flour great for flat things like pizza bases or biscuits but haven't mastered a cake yet (more like a brick), quirky cooking has a bread recipe that works well though.
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Which bread recipe do you like ? It's hard to know what to try when you're trying to feed it to kids that are only used to wheat bread lol.
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This looks interesting, love value added recipes. Thanks Kulsha
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Last week I made a Danish loaf with a lot of Spelt in it. I have been wondering about posting the recipe. The finished loaf was quite different to what I expected, very light. Think I had better make the effort and post it as I think children might like it.
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Yes please post the recipe if you get a chance Chookie, that Danish loaf sounds great!
Debbie, the bread recipe that worked for me was here: http://quirkycooking.blogspot.com.au/2009/01/challah.html. I made mine in a really big bread tin and it doesn't look as high as Jo's but still a wonderful bread that works each time. Jo at Quirky Cooking has quite a few recipes using spelt which I am also keen to try.
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Thanks Kulsha will give it a try. Your bread sounds great Chookie too. Kids are hard because if it doesn't look and taste like shop bought they turn their noses up at it and I hate making food that goes to waste !
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Debbie that bread, particularly as toast - you wouldn't know its spelt. When its fresh its also nice but only slightly different texture. It freezes well too. The pizza bases I posted above, also I could imagine- a kid would like ;D - or if they don't like it, maybe experiment without the almonds and then it would be more 'shop bought'... (but personally I like the almonds in it as I like to reduce flour as much as possible)...