Rustic Wholemeal Loaf

Name: Rustic Wholemeal Loaf
Prep time: 25 min
Cook time: 150 min
Total time: 175 min
Yield: 10 Portionen
Ingredients: 500 g strong wholemeal flour; 7 g sachet fast-action dried yeast; 1 tsp fine sea salt; 350 ml warm water

Bread and Rolls

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Cook Time

2 h 55 min

Servings

Difficulty

Easy

Prep Time

25 Min

This Thermomix® recipe for Rustic Wholemeal Loaf is ready in 2 h 55 min and yields 10 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This rustic wholemeal loaf is a hearty and satisfying bread, perfect for sandwiches or enjoying with a bowl of soup. I've been making this bread for years, and it always comes out wonderfully. The slow cooker method creates a soft, pillowy texture with a slightly crusty bottom. It's incredibly easy to make, requiring minimal effort and yielding a delicious, wholesome loaf. Feel free to add seeds or nuts for extra flavor and texture. This bread is a great way to enjoy the goodness of whole grains!

Ingredients (4 ingredients)

500 g strong wholemeal flour
7 g sachet fast-action dried yeast
1 tsp fine sea salt
350 ml warm water

Preparation (6 steps)

Combine dry ingredients

Thermomix® Setting

10 sec/Speed 3

Add 500g strong wholemeal flour, 7g sachet fast-action dried yeast, and 1 tsp fine sea salt to the Thermomix bowl. Mix for 10 Sec./Stufe 3 to combine.

Add water and mix

Thermomix® Setting

2 min/Kneading speed

Add 350ml warm water to the Thermomix bowl. Mix for 2 Min./Knetstufe until a slightly wet, pillowy, workable dough forms. Add a splash more water if necessary.

120

Knead the dough

Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic.

Shape and place in slow cooker

Shape the dough into a large, tight ball and sit the ball on a square of baking parchment. Use the parchment to lift the dough into your slow cooker, cover and set the slow cooker to high. Leave for 2 hrs.

Check for doneness

Lift the bread out using the parchment. The bottom should be crusty and the top should be springy, not soft. (If you have a digital cooking thermometer, the middle of the loaf should be 90C.) If it isn’t ready, return to the slow cooker for 15 mins and test again – it could take up to 2 hrs 30 mins.