magimix wholemeal bread recipe

This recipe works. Lovely recipe, I altered it slightly by adding an egg and a little more salt, Great receipe, did half quantity and made rolls, so easy,lovely rise. Christine, could be numerous things like letting the salt touch the yeast when you first put the dry ingredients together, put them at opposite sides of the bowl and mix together when everything else is in the bowl, also make sure your water isn't too hot or too cool - yeast likes around 26C. Nice taste and should fuel my toast addiction. The result was a much lighter (in colour) loaf but just as good. Turn the bread out of the tin, tap the base and if it sounds hollow the bread is cooked. Any ideas please - by the way it was a brand new tin of Allison easy yeast. Introduction says bake when doubled in size. Mixes well by hand. There's little or no point to kneading Spelt dough. Unfortunately, wholemeal bread is, according to many experts, a tricky thing to get right, as the lower gluten content of the flour makes for dense results – the classic worthy loaf beloved of those who also, according to some wits, enjoy knitting their own yoghurt. As per other reviews, I too doubled the salt (I agree with the others). This is the 1st loaf of bread I've ever made and it turned out perfect. Help! I put a pan of hot water in the oven while it cooks and it seems to help it. I used my Kenwood to prep the dough so avoided the stickiness. Avoid adding extra flour. Doves Farm Organic Strong Wholemeal Bread Flour. Quick and easy day-to-day recipes for Magimix 3200, 4200 and 5200 Food Processors... And who said you can't make bread with a food processor? 1tbs sunflour seeds, + 1 tbs pumpkin seeds ( Log Out /  Made my first spelt loaf today as trying to avoid wheat due to IBS. My loaf came out great. My favourite bread recipe so far! So very many thanks, I don’t suppose you would have a recipe for fruit buns or teacakes. Method says knead again!!! When I remove it from the oven, I'm pleased to see it's taller than the first loaf, but I'm not happy with the texture, despite my efforts – although edible, it's still indisputably heavy. Think I'll take up some suggestions and play around with this recipe but its definitely a great easy loaf to bake! Baked one in the oven and one in a JML starchef. Made this bread several times now and it always comes out nice. We prefer the dense bread but no matter what I try – 10 different bread solutions from the web – they all puff up now. Invert an upturned bowl over a large upturned mixing bowl and leave it to rise in a warm place for 40 minutes. I love the warm crusty end best. I will be making this again and again. so from the original recipe I only added 1/2 extra spoon of yeast and replaced sugar with honey, but the method is quite different: My annotated food processor bread recipe. Not realizing that the sugar is actually meant for the yeast rather than for sweetening I crumbled a dried Stevia leaf into the mix. Add the yeast in one side and the salt in the other so they stay apart till the last minute. Split dough between two oiled and floured tins, slashed tops of loaves and brushed with milk, sprinkled on sesame seeds. Regretfully, I bin it. I have a dedicated “proving corner” in my kitchen, namely the top of the cat food storage container, which sits quite near, but not too near, the radiator – it’s warm (either from the radiator or the weather) and sheltered from draughts and has the advantage of being visible when you pass the doorway, so you don’t forget about it unless you go off and watch back-to-back episodes of The Office all evening. My husband loved it and said that the taste took him back to his childhood when bread tasted like bread. I could not believe the shine of the loaf. Highly recommended! It comes in sachets (in which case just use 1 sachet) or little tins or packs like mini packs of coffee (more cost-effective than sachets if you’re using it a lot) and you don’t have to soak it or anything, just put it straight in. I used date syrup instead of sugar, and only half a teaspoon of salt and 3/4 tablespoon of extra virgin olive oil Hope you are keeping safe and well at this strange time and happy baking. I have tried this recipe twice and have produced 2 bread bricks. Add a selection of seeds to the flour for a really healthy, textured and crunchy loaf. hhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhdvhigsodhfhjuuiuuigiguguiiupggyhvjhkghhggkhghhkgghhghghgghghgghkghghghghkggghgghgghjggkjgjkghgkjgjkgjkgjkkgjfdraaiwegaiuefuhsdfuhhiuyjhhgtfvvvbhvhvhcghghtvtvtvtfvvthvbujghbuhdfbjhbjhfgiuogasoiubagsubawegobuuvbubhvugabargbhubuhgabugbhagrhbgrbuyhgrabuygrbogobyagburgbagbyogboygbogbuygbugbiugbuiguygbuybygbuyubuhubybiybgyigbyugrbuygbuygrbyigrbygrbyugrwbyugrwbugrwbyugrbyrgrgbyurgbrgbrwgbrgbiurggrbgggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm, I haven't had a poo in 5 days due to this crap, haven't even made it I can just tell cuz I have so much swag like ur mum mate. The smell and taste linger way too long for me. Blend for 1 minute to form a ball of dough. This recipe makes fabulous French Toast served with warmed raspberries and maple syrup. Added vitamins also get the thumbs up. The only other thing I did differently was look up an alternative to putting the bread in a warm place as there is nowhere warm in my house, I used a method involving a mug of hot water in a microwave that I read elsewhere. It rose nicely and has a lovely colour. Just made my first loaf from this recipe and very impressed with it! Fantastic results at first attempt with White Spelt Flour. Absolutely perfect both times. Any ideas what I have done wrong? Post was not sent - check your email addresses! Just wondering if there is any possibility of maybe posting the nutritional value of the bread up for us weight watchers. You should have a soft, sticky dough: if not, add a little more water. Never baked bread before and this first effort was a triumph. Leave to 'prove' for approximately 2 hours. Amazing, it looks like a shop bought loaf. You do not currently have any items in your basket. I've been playing around with 'not wheat' flours for a couple of years as part of my 'not eating wheat' plan, mainly to stop grazing on easy, unnecessary snacks, and have substituted white spelt as my bag of all-purpose flour in the cupboard. Like Margaret Costa, Brittany-born and Bath-based baker Richard Bertinet scorns kneading – so much so that he's developed his very own technique instead, inspired by his French heritage. Excellent recipe, easy, quick and lasted about half a day in our home. 400g strong bread flour – any kind, or a mixture. And tell us honestly, are breadmakers a godsend, a convenient compromise, or an utter waste of money and space? Loved it should have done it long ago. Should I have shortened the cooking time of the loaf?. So easy and tastes wonderful also works out cheaper than buying spelt bread from the shop. I have a recipe for a choc chip Italian bread that uses spelt flour mixed with strong bread flour and then has I TBSP cocoa powder and choc chips added. So dissapointed the rolls are soilid heavy, AND I did not overcook them. I also placed the tray onto another pizza tray. Change ), You are commenting using your Twitter account. Used brown sugar and rapeseed oil, and added roughly a handful linseeds after the first rise. Place both flours, bread improver and salt into the stainless steel bowl. Try to flatten it into a square and then fold both sides into the centre, pressing down on the join to give it better structure. Result - total success in 1 hour 55 minutes. (Soda bread, as taught to me by the wonderful Pierce and Valerie McAuliffe of Dunbrody Cookery School in Wexford, is the exception to this, but I lack sufficient Irish genes to want to wake up to it every morning. Fit dough hook. Not sure if that was the reason (I used a sachet of quick yeast rather than 1tsp.) Very seldom do I buy bread now. The picture here does not do DOVES FARM justice. The result was a bread that was not too dense but hearty, the way I like bread. I love that I was told to "press" the dough a hundred times - I actually counted and this ensured that I kneaded it correctly. Couldn't believe how simple and successful it was. Very interested in additional ingredients e.g. OMG this is the fluffist lightest spelt bread I have ever tasted. Hope you are staying safe and well. I made this today and it came out perfectly - the first bread I've ever made! The bread tastes fantastic and looks better than what you buy in a shop. I began making it completely by hand, which at first I enjoyed because it gave me a sense of achievement, but then I began to notice that the weather, and the humidity in the kitchen, made it difficult to predict how the dough would turn out and how long it would take to knead. Great recipie, easy to make even for a novice baker like myself. Apart from that minor issue it is a very satisfying bread to start learning how to bake with. Simple, straightforward with an exceptional result. Cover and leave for 10 minutes. Preheat your oven to 220C or 200C for a fan oven. ItThe bread is the perfect texture for it. I'm doing the fast metabolism diet which allows me to eat spelt bread, so I just made bread for the first time, I used this recipe and I made bread rolls, but I cooked them for 30mins which was way too long for small rolls, so they were hard on the outside! Love this recipe. Lovely taste, nice and crusty around the edge. Stir in the water, and when everything looks craggy and lumpy, stir in the salt. I added plenty of sunflower seeds after the first rise. Dissolve yeast in water and pour in via feed tube, with processor running. It was amazing. If it wasn't my fifth of the morning, I'd have seconds. Photograph: Felicity Cloake, A wholemeal loaf left to rise overnight. One star for clarity. Photograph: Felicity Cloake. ], otherwise pop it back into the oven, tinless but upside down, for another 5-10 minutes. I put the flour in a bowl and mixed the other ingredients in warm water and kneaded for 5 minutes and dough was already very soft. I tried the above ingredients in my Russell Hobbs breadmaker and used the Fastbake II (1 hr 20 mins) setting and the bread turned out lovely. I used a full 7g quick yeast packet by mistake but no harm done. I give the recipe 5 stars with my alterations. 1. I also use olive oil in the bread and in the pan (plenty) and its simply decadent. I put tepid water in a beaker with the sugar and yeast and give it a good stir and leave somewhere warm (slow cooker lid again) and then add it to the processor when its frothy. Yet could never obtain a loaf with a soft well risen soft centre. Can't wait, thanks for the recipe - lovely!! ( Log Out /  If you would like to make these into rolls, we would recommend to cut the dough into 10-12 pieces, leave to rise in a warm place and bake for 10-15 minutes depending on the size of the rolls.

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