Love whole grain bread, add seeds and I’m yours for the asking! (Cheap date!)
I had made some of my delicious lemon curd and needed some bread to go with and this was what happened…hope you likee…(that’s just a hint to hit the ‘Like’ button on Facebook…go on, do it!)
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 50 Grams whole wheat
- 50 Grams quinoa
- 50 Grams buckwheat
- 30 Grams fresh yeast
- 300 Grams water
- 20 Grams raw honey
- 30 Grams spelt flakes, plus a little extra
- 250 Grams bakers flour
- 1 Teaspoon pink salt flakes Pink salt flakes BUY
- 1 Handful pecans, shelled
- 2 Tablespoons chia seeds
- 2 Tablespoons linseeds
- 2 Tablespoons sunflower seeds
- 2 Tablespoons sesame seeds
- Water for brushing
- Pizza stone
Place wheat, quinoa and buckwheat into Thermomix bowl and mill 1 min/speed 10.
Remove from bowl and set aside.
Place yeast, water and honey into Thermomix bowl and warm 2 min/37ºC/speed 1.
Add milled grains, spelt flakes and bakers flour and salt to bowl and mix 6 sec/speed 6. Add pecans and knead 2 min/Interval.
Tip dough out onto floured board over which you have sprinkled a handful of spelt flakes. Knead by hand, into a tight ball, incorporating all the spelt. Place onto a piece of baking paper and prove in warm draft free place (in winter, a closed car is perfect, just don’t forget it!!)
Meanwhile, preheat the pizza stone in a bread baking setting in your oven if you have one, at 220ºC. When bread has risen, slash a large cross on the top of the dough, brush with water and then sprinkle with seeds, making sure they attach. Bake for 20 minutes until sounding hollow when tapped.