Thermomix mixed grains bread.

It's taken me a while and countless amounts of research and "dud bread" that I've had to use for breadcrumbs , but I've finally created a mixed grain bread that works and is edible ;) 

It makes about 20 slices of thinly sliced bread and I recommend for it all to be eaten with in 2 days , as the lack if preservatives makes it go stale quickly. Or as I do slice it up and store 2 slices in zip lock bags in the freezer and toast as needed. 

I get all my grains and flours from a great wholesaler that public can purchase from called suntrails foods south of adelaide ,they also sell a huge range of nuts , organic foods and snacks. http://mobile.yellow.com.au/sa/lonsdale/suntralis-foods-12348003-listing.html?ref=onlineRedirect

So first up I mill the buckwheat groats in the thermo bowl on speed 9 for 1 minute, put aside and rinse bowl 

Then add 300g water 

3 teaspoons of instant yeast 

1 tablespoon of honey 

1 teaspoon sea salt 

Heat in bowl on 37 degrees speed 2 for 1 minute 

Then measure and add into bowl 

100 g milled buckwheat 

50 g dark rye flour 

150 g white spelt flour 

200 g wholemeal spelt flour 

20g chia seeds 

1 tablespoon extra Virgin olive oil 

Mix on speed 6 for 10 seconds, then set dial to closed lid position and knead for 1 minute and 30 seconds. Dont over knead as spelt flour does not cope well at all with over kneading and it will make the bread too dense. 

The dough will be very sticky and will feel that it's hard to manage but it is better to be sticky texture as it will make a softer loaf ;) 

Spray a Thermomix mat with spray oil and tip the bowl upside down and twist the blades from underneath to release the dough , pick out any left overs with your fingers and roll into a ball and gently wrap up in mat. 

I then go pop it in the car on the dash board if its a nice warm day to let it rise. Usually about 30 minutes. 

After the dough has risen , unwrap the Mat and the dough will be all sticky and bubbly on the mat , but that's ok just roll around the dough using your hands till all the bits of dough have been picked up off the mat and you have a ball again. 

Shape into a loaf and place into a bread tin

Then using a sharp knife score the top and sprinkle with water and olive oil. 

Pop it In a cold oven then set to 200 degrees for 30 minutes. 

The dough will get its second rise in the cold oven as it heats up. 

Once time Is up and the bread has risen and baked. Remove from tin and place on wire rack to cool.

It's best to leave the bread to cool as much as possible before slicing as I learnt today from quirky cooking! That's if you can resist the warm yummy bread! 

Om nom nom!