I made a terrific bread recipe during the week, part of which I used as a crusty base for an onion tart...the rest made the most delicious bread which toasted to nutty perfection and was swiftly polished off by the hungry hoards that inhabit my kitchen whether I let them or not! SO two recipes for the price of one, but I neglected to photograph the bread...use your imagination, or better still, go and cook, slather with butter and eat! (Then come back and tell me how it went) Hazelnut Seed Loaf
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- 2 Teaspoons dried yeast granules
- 300 Grams warm water
- 1 Teaspoon honey
- 310 Grams wholemeal flour
- 330 Grams unbleached bakers flour
- Pinches celtic sea salt
- 100 Grams sunflower or pepita seeds
- 100 Grams hazelnuts, roasted and skinned
Place yeast warm water and honey into Thermomix bowl and warm for 4 minutes at 37oC on speed 1.
(This can be achieved by mixing the ingredients and allowing to stand for a few minutes to bubble...if you are so unfortunate as to not have a Thermomix...will I ever shut up about that???)
Add flours, salt and nuts and mix quickly on speed 7, then with lid in closed position use Interval setting to knead for 2 minutes. (Add more water if necessary.)
Oil a Silpat mat or similar and wrap the dough in it whilst you make the tart ingredients.