Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: tarasis on October 18, 2011, 09:30:44 pm
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Given the TMX is so good with making bread and using the TMX has given me the feeling that I could make meals / bread I decided to take a shot at making a recipe (for the first time) and converting it to the TMX at the same time ... Not my brightest idea and technically I did mess up but it still came out
okay very well :)
Caraway Soda Bread (http://simplyrecipes.com/recipes/caraway_soda_bread/) by Elise
Ingredients
- 525g of All Purpose Flour
- 15g (1 Tbsp UK) sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons caraway seeds
- 60g butter room temp
- 360g buttermilk*
*If necessary, you can substitute buttermilk with a half cup of plain yogurt mixed in with a cup of plain milk and a tablespoon of white vinegar.
Method
- Pre heat the oven to 230°C
- Add all ingredients into the *:
**
- Mix at Speed 5 for 20 seconds
- Then :: for 10 seconds
- Turn the dough mixture out of the *: on a floured surface
- Form into the shape of a round loaf
- Either move the dough onto baking paper OR if you happen to have a cast iron skillet put it in there
- Scour across the top from side to side in a cross shape, about an 1" to 1.5" deep, preferably a serrated edged knife
- Place in the middle of the oven and cook for 15 minutes at 230°C
- Reduce the heat to 200°C and cook for a further 25 minutes
- Take it out, turn it over and tap the bottom. If it sounds hollow then its done.
- Leave it too rest for 5-10 minutes on the baking paper / in the iron skillet then leave to cool on a rack for a little longer
Thats it :)
** I messed up as technically I shouldn't have added the buttermilk at this point. Making a breadcrumb like texture first, add milk and then mix again. However I found it worked and the dough raised well in the oven (sadly I didn't get a picture before I put it in the oven) and the texture is spot on (my missus said the same without any prompting)
*** If it starts going stale it can be toasted nicely
**** You can freeze the quarters and defrost as needed
Photos in order are:
- The bread out the oven
- The bread split into 4 cobs
- A slice of the bread
- Smoother in delicious butter (or cheese or well a whole bunch of things)
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the last picture is the best :-))
all i need is the caraway seeds :( .my shopping list is getting way to long ;D
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The caraway bit surprised us. When we translated Caraway to German we found it was Kümmel which oddly enough we had some of in the pantry, however we had thought it was Cumin because powdered Kreuzkümmel is Cumin.
More info on this http://germanfood.about.com/b/2008/03/24/cumin-or-caraway.htm (http://germanfood.about.com/b/2008/03/24/cumin-or-caraway.htm)
You could try this version (http://simplyrecipes.com/recipes/irish_soda_bread/) instead which uses Rasins or simply don't put Caraway in at all. I'm used to soda bread not having anything in it at all.
Also if you use wholemeal flour instead and add some wheat/oat bran you can have Irish Wheaten Bread (http://lastmuffinstanding.wordpress.com/2011/03/15/notes-toward-the-perfect-irish-wheaten-bread/) which is one of the things I miss most from Northern Ireland. Going to try making some in a couple of days :)
(http://lastmuffinstanding.files.wordpress.com/2011/03/irish-soda-bread-2.jpg?w=500&h=334)
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Thanks for this, love the look of this. Will give it a go. Bet it is nice toasted ;D ;D ;D
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Ooh, love the look of this. I love soda bread to bits - it's so easy to make.
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This is absolutely fantastic. Made it with the caraway seeds. just the right amount. thanks again for this recipe, tarasis.
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This is absolutely fantastic. Made it with the caraway seeds. just the right amount. thanks again for this recipe, tarasis.
Yay, glad to hear that it worked for you and that you enjoyed it! For me nothing beats a nice white or brown (or Wheaten Bread) soda, I could eats those both up all day long. Along with potato bread / farls (though I believe the scots call them potato scones).
Technically the Soda bread can also make farls, where you flatten the dough (without the seeds typically) till its a 1/2 inch thick, then cut it into 8 or 10 (basically triangular portions) and the cook them on a medium to low heat for 6-8 minutes each side in a lightly floured griddle or skillet. These are great for sandwiches, toasted or fried; particularly with sausage / bacon / egg in them or some combination of the 3 - this would be a Soda Sarnie and a popular snack food in Northern Ireland. If only they had real bacon and not streaky bacon here :(
Another option is to cut the dough up and use them as scones.
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Rob, you are a BAD BOY. I will now have to try all these, and guess who will eat some. Thanks again.
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Update of sorts:
I keep using this as the base for Wheaten Bread and it works really well. It has a lovely taste and is really soft and moist.
Basically, leave out the Caraway seeds, use about 480g of Wholemeal Wheat flour, and 45g plain flour. I often do half/half with the buttermilk, I.e. use the left over buttermilk from making butter (190-230g) and the rest from store bought buttermilk.
It really works a treat and I am eating loads of it and haven't made a yeast based bread in weeks (wasn't intentional but ended up that way). The kids also love it, which surprised me as previously they weren't interested in the breads from Northern Ireland, I got chastised this morning by them for not putting more into their snack boxes this morning (we had ran out and only had a tiny bit left). Won't happen tomorrow as I've now made more (which me and the missus just batch tested, it had to be done).
I often eat Wheaten Bread for breakfast as its filling and keeps me going till lunch easily.
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This looks really good,
Totally ignorant on breadmaking. Learning very very slowly, what about a rise?
H :)
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Hi Hally, no need to let it rise. Basically the baking soda and the buttermilk start working the second they are mixed together, so the faster you get it into the heat the better. Mixture usually doubles to triples while cooking in the oven. (though it doesn't look like it is at first, if you look at 15 minutes when you are turning the temp down, but when it comes out its lovely and risen)
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Thanks Rob, i am going to make this.
Is this bread for breakfat onky or can you serve it at dinner?
:)H
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Whenever and however :) somedays I have it for breakfast and lunch, sometimes for supper (around 9pm ). Sometimes with just butter, or toasted with jam, or with soup.
Which one are you going to try making? The white soda (original recipe up top) or the Wheaten (sometimes known as brown soda) version?
I admit i tend to be a white soda, done as farls (and without the Caraway seeds) and then do the Wheaten bread person :)
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Thanks Rob,
I have just made issi's rolls for a bbq tonight (well on 2nd rise) and thought I woud do the top white one as something different :)
H :)
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Loved the Caraway seed one.