We use to make our own bread at home, as we cannot eat wheat. We use an ancient wheat called club wheat, that we buy wholesale in 25kg bags.
Usually I make the bread with a bread machine, as it’s quite convenient, but the resulting bread it’s not the best for sandwiches, especially for kids. They end up with broken slices and the stuffing on the floor. Another inconvenient is preservation, next day it’s dry.
Once in a while, I am on my experimental mood and I test other kinds of bread, searching for a one that makes better sandwiches.
This time I have tried the recipe of fast bread on the Thermomix book. Despite having added more floor than indicated on the recipe, the dough was not compact enough to make a baguette, so I placed it on a silicone bread mold.
The result, a crispy bread with soft crumb, that it’s not tasty enough to be eaten alone, but quite good to be eaten stuffed or with homemade chocolate.
Regarding its preservation, the second day it was still crispy and soft, I cannot tell long enough as at home the bread disappears…
The problem, it’s a quick fermentation bread, and my stomach does not like it, it has caused me lot of heartburn.
Fast bread Thermomix recipe (modified)
- 300g of warm water
- 25g of fresh yeast
- 520g of semi-whole club wheat floor
- 5g of sugar
- 10g of salt
To make the bread we dissolve the yeast on the water and then we add the remaining ingredients. We mix 30 seconds at speed 6 and then we knead it two minutes.
We leave the dough inside the Thermomix until it has doubled it size, approximately half an hour. Then we take the dough of the bowl and we knead it a bit, just to take out the gas. Now its ready to shape it. We wait until it has doubled it size again, an hour in my case.
Now we bake the bread at 220ºC for 20-40 minutes, depending on the size of the bread.