Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: achookwoman on November 01, 2015, 06:23:23 am
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Yesterday I made 3 new Bread recipes. This one, which I have adapted from the Worlds Best Diet was the best.
I have decided while trying again to lose weight, that I will eat only the best of what is available. If it is not available, then I will make it with the aide of my TMX.
I made 1/2 the recipe as a full recipe would be too much for the TMX. This loaf provides 20 slices at 75 calories a slice.
Ingredients
390g Sour Dough starter
320g Rye flour
85g wholemeal flour
3 teaspoons of dry yeast
1 Tablespoon of honey
50g Pepitas
35 g Linseed
55g soaked grains, see note below
1 teaspoon of salt
230g beer, you may not need all of this as it will depend on how wet your SD starter is.
Extra seeds for top
Method
Place all ingredients in the TMX bowl and knead for 4 minutes.
You need a fairly soft dough
Tip into a lined or well oiled bread tin. 26x10x11cm. smooth top.
Spray with water and sprinkle extra seeds on top.
Cover with plastic. I use a shower cap.
Sit in a warm place until it reaches top of tin. It will not rise in oven.
Heat oven to 180 o C.
Place dish with water in bottom of oven.
Bake for 40 minutes in tin, remove from tin and sit on oven rungs and bake for another 10 minutes.
If top is becoming too dark, cover with foil.
When cooked, place on cooling rack and don't cut until cold.
Notes.
For the soaked grains, I bring to the boil a pot of mixed grains, leave to cool in water, drain then place in 100g lots in the freezer.
Pepitas are green pumpkin seeds
The original recipe calls for 100g of dried Cranberries. I didn't add these.
Also recipe calls for an extra 1/2 tablespoon of honey.
You could add Caraway seeds.
For photos see my Blog. Bread in photo was cut when still warm. looks better cut when cold.
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I love the look of this. I just made some SD bread today and have put the starter back in the fridge. I'll get it out and get it bubbling again.
Here is the beautiful photo on Chookie's blog. http://achookwoman.blogspot.com.au/
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It looks great Chookie. I look forward to trying it.
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Wow Chookie what a gorgeous loaf.
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I have just tested the recipe following what I have printed. It came together really well but I used up all the beer so added water.
If you make it, test that it is cooked with a thermometer.
I also proved it in the bottom oven . Warmed the oven to 70. It took 2 hours to double.
Have fun, it is a lovely loaf.
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Glad you're happy with it Chookie, it looks great.
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I now have this rising. I'm really curious as to what it will taste like. I ran out of rye flour so I made the extra 30g up with white bread flour.
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Yummy. This is my new best favourite bread. It's so very tasty. Thanks Chookie.
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Great looking loaf Cookie. 8)
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Yummy. This is my new best favourite bread. It's so very tasty. Thanks Chookie.
Think it is mine also. Gave friends a loaf and they loved it also.
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It looks great Chookie and Cookie.
Can you taste the beer at all? I made a sourdough bread once before with beer and the beer taste was very over powering, probably because I don't like beer!
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I would have said no, but I just checked with DD and she said she could taste it. I wonder if you could use water instead.
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I don't like beer either and couldn't taste it in the loaf. Ral said he couldn't taste beer either. I think it might depend upon which beer you use.
I will check which one I used.
I think it is part of the interaction with the other ingredients. You could leave it out but then increase the SD.
How much? I would make up all ingredients, plus an extra150 g SD and then add water until a good soft consistency. Worth a try.
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Thank you. I think I'll give it a go with the beer and see how it tastes.
Maybe I'll ask Richard which beer he thinks I should use.
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His favourite perhaps Katie LOL.
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I just grabbed a beer from the fridge. I think it is Emu Draft. Even though DD said she could taste the beer she and DH had had a couple of slices each for supper, when I got home from book club.
I'm sure you a right about the beer contributing to the rising Chookie. Mine rose quite quickly to just below the edge of the bread tin, and then didn't move. I realised my tin was slightly larger than yours so cooked it. I really love it. Also because it is a firm bread it is easier not to cut thick slices. The Classic Bread (http://www.forumthermomix.com/index.php?topic=16597.0)I have been making is very soft and fluffy, even with rye and spelt flour added and seeds. It also keeps well.