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My Favourite Thermomix Recipes: Test

Oat and Raisin Bread

Ingredients Preparation

Dough
300 g bakers flour white
200 g wholemeal flour strong
150 g oatmeal
2 tsp salt
50 g butter soft
1 sachet dried yeast
3 tbsp runny honey
300 g warm water
50 g raisins

1. Preheat the oven to 200.
2. Place all ingredients into TM bowl in the above order and mix for 5 seconds on Speed 7.
3. Set dial to closed lid position. Closed lid. Knead for 2 minutes on dough mode Interval speed.
4. Shape dough into an oblong and put into a greased loaf pan.
5. Cover loosely with plastic wrap or a clean tea towel and leave to rise in a warm place for 30-40 minutes until doubled in size.
6. Bake the bread in the oven for 35 minutes until golden brown. The bread is cooked when the base is tapped and it sounds hollow. Leave to cool on a wire rack.

Source: recipecommunity.com.au


Banana cranberry oat bread

Ingredients Preparation

185 grams buttermilk
85 grams brown sugar
2 eggs
3 Ripe Banana\\''s, cut into 1/4
45 grams rolled oats
300 grams SR Flour White or Wholemeal
100 grams dried whole cranberries

1. Grease and line a large loaf tin. Preheat oven to 180 degrees.
2. Put milk, sugar and eggs in Thermomix for 3 seconds speed 5. Add all other ingredients mix for 15 seconds reverse speed 4 stop half way and scape down sides with spatula.
3. Put into prepared tin and bake for 45 minutes

Source: recipecommunity.com.au


Sourdough Fruit Loaf

Ingredients Preparation

Fruit and nut mix
50 g dried apricots use organic if possible
50 g sultanas
50 g raisins
50 g walnuts (or other nuts eg pecans, hazelnuts)
200 g boiling water

Fruit Loaf
200 g Sourdough starter (see sourdough starter recipe)

Fruit and nut Mix
1. Place dried apricots in TM bowl. Set dial to [locked] and turbo 3 times until apricots are chopped into small chunks. Add sultanas, raisins and nuts. Add boiling water and mix for 10 seconds on counter-clockwise operation speed 2. Set aside.
Fruit loaf
2. Place starter, milk, water, cinnamon, treacle and oil into TM bowl. Mix for 3 minutes at 37oC on speed 2. Add salt and flour and mix for 5 seconds on speed 5. Set dial to Closed lid and knead on dough mode for 2 minutes. While the dough is kneading, strain the liquid off the fruit and nut mix. When the dough has 30 seconds left to knead, add the fruit and nut mix through the hole in the lid. Scrape the dough into a loaf tin.
3. Leave to prove at room temperature for 9 hours. I leave mine in a cold oven. The dough should rise to almost the top of the tin.
4. Preheat oven to 200oC. Bake at 200oC for 40-45 minutes on the bottom shelf. To check if the loaf is cooked tap on the bottom. It should sound hollow.
Turn out of the tin immediately and cool on cooling rack.

Tips

You can substitute any fruit and nuts you like giving a total weight of 200g.
You can use honey or maple syrup instead of the treacle/golden syrup.
If you have a smaller loaf tin make a 2/3 or 1/2 batch.

Source: recipecommunity.com.au


Parmesan Crusted Olive Bread

Ingredients Preparation

500 grams bakers flour
2 teaspoons Yeast dried or (1 Sachet)
1 heaped teaspoon sea salt
20 grams EVOO (olive oil)
300 grams lukewarm water
1 clove garlic
2 sprigs rosemary leaves
30 grams parmesan cheese, cubed
200 grams pitted kal

1. Place parmesan cheese into mixing bowl and grate 8 sec/speed 8. Set aside.
2. Place garlic and rosemary leaves (discard the stalk of rosemary) and chop 5 sec/speed 7.
3. Add bakers flour, yeast, salt, lukewarm water and EVOO and mix for 6 sec/speed 6.
4. Knead 2 min/Closed lid/dough mode adding the kalamata olives.
5. Remove dough from mixing bowl and wrap in Thermomat or wrap in teatowel and leave to prove in warm dry area for approx 30 minutes.
6. Place on baking tray and shape how you like. Add parmesan cheese to the top of the bread.
7. Place in oven at 180 degrees and cook for 20-30 minutes until cheese goes golden brown on top.

Tips

This can be done without the parmesan (garlic, rosemary and olive bread) and is equally as yummy!

Source: recipecommunity.com.au


Easy gluten free bread

Ingredients Preparation

600 grams Gluten free plain flour
5 grams salt
10 grams TM caster sugar
330 grams milk
200 grams hot water
14 grams dried yeast (14g) or 30g fresh

1. Grease a 20cm x 14cm loaf tin or a 12 hole muffin tray.
Mix flour,salt and sugar into bowl for 4sec /speed4. Add milk,hot water and yeast to TM bowl and mix for 5sec/speed 7. Set dial to closed lid, knead dough for 2 minutes on Interval speed.
Place dough into loaf tin or muffin tray and allow to rise in warm spot for 30 mins. Preheat oven to 180degC.
Bake the rolls for 20 mins or loaf for 45mins to 1 hour. Spray the top of loaf with olive oil several times during cooking to encourage browning.
Allow loaf to cool in tin for 6-7mins before turning out onto rack.

Tips

100grams of milled brown rice can be used in place of 100gms of gluten free flour. Sesame or poppy seeds can be sprinkled on top before cooking. Also any seeds can be added to dough eg pumpkin or sunflower seeds before kneading if desired.

Source: recipecommunity.com.au