Nutty Wholegrain Bread made in the Thermomix® needs no proving time. We use the combination of 2 sachets of dried yeast and 2 tbsp of vinegar: the acid activates the yeast immediately, and the wholegrain flour binds more quickly than white flour. 5 minutes of kneading, straight into the tin, 35 minutes in the oven.
The recipe comes from the Mix baking book and has become a staple for us because it works every time. No hours of waiting, no second prove, no covering. The dough goes straight from the mixing bowl into the tin and from there into the oven.
Nutty Wholegrain Bread with the Thermomix®
Ingredients 0 / 9 ✓
- 100 g walnuts
- 50 g almonds
- 480 g wholegrain spelt flour
- 2 sachet dried yeast
- 1 tbsp salt level
- 500 g water lukewarm
- 2 tbsp vinegar
- etwas butter to grease the loaf tin
- 20 g sesame seeds
Instructions 0 / 4
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1
Preheat the oven.
Preheat the oven to 220°C (fan 200°C, gas mark 4).
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2
Chop the nuts.
Add the walnuts and almonds to the mixing bowl and chop for 3 sec / speed 6.
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3
Knead the dough.
Add the remaining ingredients and knead for 5 min / kneading mode.
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4
Bake the bread.
Meanwhile, grease the loaf tin with butter, transfer the dough into the tin, sprinkle with sesame seeds and bake on the middle shelf for 30 to 35 minutes. Leave the bread to cool and remove from the tin.
Tip: The bread is also great the next day toasted fresh.
Nutrition per serving
Why vinegar in bread dough
Vinegar does two things at once: it activates the dried yeast immediately and helps the wholegrain flour bind more quickly. Without vinegar the dough would need 60 to 90 minutes of proving time. With vinegar, 5 minutes on kneading mode is enough. The mechanical action and the acidity together do what time would otherwise do.
The vinegar disappears completely during baking. No smell, no taste remains. What you are left with is a loaf with a firm crumb and a nutty aroma.
Which nuts to use
We chop the walnuts and almonds at speed 6 for 3 seconds. This gives coarse pieces that stay noticeable when you chew. Chopping for longer makes the nuts too fine and they disappear into the dough instead of adding texture.
Walnuts bring bitterness, almonds bring sweetness. We chose the ratio of 100 g walnuts to 50 g almonds because the bitterness gives the wholegrain flour depth without overpowering it. You can use only walnuts and the bread will be more robust. Only almonds works too, but the flavour is flatter.
Hazelnuts or cashews are not a good choice. Hazelnuts become too dry during baking, cashews too soft. Stick with walnuts and almonds.
Kneading mode is essential
The Thermomix® kneads on kneading mode more slowly but with more force than on normal speeds. This matters with wholegrain dough because the flour absorbs more liquid and the dough is stiffer than a white flour dough. 5 minutes on kneading mode develops the gluten fully. Less and the dough tears as it rises; more makes no further difference.
After the 5 minutes the dough is smooth and can be scraped out of the mixing bowl without sticking. If it does stick, you have used too much water or the wholegrain flour was ground too finely. Add 20 g of flour and knead for a further 30 seconds on kneading mode.
Baking in a preheated oven
The oven must be preheated to 220°C before the bread goes in. In a cold oven the dough rises too quickly before the heat forms the crust, and the bread then collapses in the middle.
We bake for 30 to 35 minutes on the middle shelf. At 30 minutes the crust is golden brown and the bread is still slightly moist inside. At 35 minutes the crust is darker and the bread is drier. Both work well. It depends on whether you eat the bread fresh or toasted.
Tap test: remove the bread from the tin and tap the bottom. If it sounds hollow, it is done. If it sounds dense, return it to the oven for a further 5 minutes, without the tin, directly on the rack.
Freeze while fresh
The bread keeps for 3 to 4 days in a bread bin or linen bag. After that it dries out. We slice it once it has cooled and freeze the slices individually, so you can take out exactly as many as you need in the morning.
Goes well with: butter and cheese.
Put frozen slices straight into the toaster. They thaw while toasting and taste fresh. Alternatively, leave to thaw overnight at room temperature.
More wholegrain recipes: Spelt Baguette, Sunflower Seed and Tomato Spread, Strawberry Jam.
