This recipe is so simple if you have the right flours! We were lucky enough to film with Jan from Risen flour and this recipe is literally as simple as purchasing her Viking Dark Rye bread mix and then making the dough before following the instructions for the rest right here! (Watch the video..so simple you will be making this on the regular.) The recipe here is actually from Jan and is her Soft Wholemeal Bread recipe. It is delicious in it's own right. Should you wish to make the two colour pull apart any other way, it would totally work, though baking times may vary!
Try some of our other breads, all using Risen flour for obvious reasons:
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Need
- 1 Batch dough made using Viking bread mix from Risen flour (or other white bread of choice)
- 375 Grams warm water
- 7 Grams active dry yeast
- 90 Grams honey
- 3 Tablespoons butter softened BUY
- 510 Grams wholemeal flour You may need as much as 550g BUY
- 11 Grams Fine grind salt
- egg wash to glaze the dough
Do
- 1
Place the water and yeast into the Thermomix bowl and blend 5 sec/sped 5. Allow to sit in the bowl to proof the yeast.
- 2
Add remaining ingredients other than the egg wash and mix 6 sec/speed 6.
- 3
Knead 3 min/interval/dough setting. The dough should be smooth and elastic. Do not add more flour unless it is not coming together without being extremely sticky. A sticky dough will always make a nicer bread.
- 4
Place dough into an oiled bowl, cover and leave to rise in a warm place until doubled in size, approximately 45 minutes to an hour.
- 5
Line the base and grease a springform tin.
- 6
Knock down the dough(s) gently and shape into balls of dough, packing tightly into the tin. See the video.
- 7
Preheat the oven to 200°C.
- 8
Cover the dough and allow to rise a further 30 minutes. When sufficiently risen, brush the dough very gently with egg wash and place into the oven. Bake for 30 minutes or until loaf sounds slightly hollow when tapped in the middle.
