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!)
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 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.