Baking your own bread is a great thing.
From my own experience, I can say how wonderful it is when the whole house smells of fresh bread. It doesn't matter what you prefer: sunflower seeds, pumpkin seeds, chia seeds, etc. Everyone can refine their loaf of bread with seeds and grains as they wish, because there are so many possibilities!
Another advantage and a very important point for me is: you know what's inside!
How often do we stand in the supermarket, look at the ingredient lists, find strange numbers and flavor-enhancing additives and ultimately have to blindly trust the producers of our food that it is not harmful to us and our bodies? Unfortunately, very often and that's not a nice feeling. To counteract this, one or two Thermomix owners have turned into passionate bread bakers. Thanks to the Thermomix, even novice bakers can create a first-class masterpiece in no time with my self-designed and sure-to-success recipe. Just try it out ;)
- 250g spelled grains
- 250g wheat flour type 550
- 300g water
- 1 cube of fresh yeast
- 2 tbsp sourdough powder
- 1.5 tsp salt
- 2 tbsp sugar beet syrup (optional)
- First put the spelled grains in the mixing bowl and grind for 1 min./speed 10.
- Use a spatula to loosen the fresh wholemeal flour from the edge.
- Add water, sugar beet syrup and yeast and heat for 3 minutes / 37° / speed 1.
- Now add the remaining ingredients and work for 3 minutes/dough kneading setting to form an elastic dough.
- Place the mixing bowl upside down on a floured work surface and turn the knife holder (the easiest way to do this is with one of our dough twisters) until the dough falls out of the pot. Dust the dough on all sides with enough flour.
- Now press the dough flat with the heel of your hand and repeatedly fold one corner into the middle. This creates a nice, round loaf after 10 - 20 repetitions. Now put it top first in a floured proofing basket and let it rise in a warm place for an hour. The proofing basket ensures that the dough gets its round shape.
- Now turn the dough onto a baking tray or into a bread baking tin (now admire the beautiful, rustic grooved pattern), place it in the cold oven and then set the oven to 250°/top/bottom heat/50 minutes. Because the oven is only now heating up, the dough has enough time to rise even further.
Place the baked bread on a rack to cool and serve in slices.
Have fun baking!
Lucas from the Wundermix team