Una mica de mi…

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Milk bread with club wheat and chocolate

Another test with club wheat, this time a  very original milk bread, as part of the dough is mixed with cocoa so it gets this particular look. Instead of cocoa powder I’ve used carob flour, but the result is also very tasty!!


Recipe of milk bread with club wheat and chocolate


  • 500g of club wheat
  • 250 g of oat milk
  • 25 g of sunflower oil
  • 100 g of brown sugar
  • 30g of carob flour or powder (or 40g of cocoa powder)


After placing all the ingredients, except the carob flour, on the baking pan of the bread machine, I’ve kneaded it for 15 minutes. Then I’ve divided the dough on two equal parts, I have placed one of them on an oiled bowl and I have covered it with plastic film. The other part, I have placed it again on the baking pan, with the carob powder and a trickle of oat milk and I have kneaded it again for some minutes. Then I have also placed this dough on an oiled bowl and I have covered it with plastic film.

When the dough has doubled it size is time to make a rectangle with it, using a rolling pin. The rectangles should be 1,5 cm thick. After placing the dark rectangle on top of the white one, I’ve rolled them together and I have let them rest for a while. Then it’s time to bake it for about 25 minutes at 180ºC.


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Brioche buns without butter

Lately my son has been asking me to make buns, truth is I have not make any for some time now. Today I have decided to make some and, at the same time, test a new recipe: the brioche recipe from the break maker machine.

I have made some changes on the recipe as we cannot eat dairy nor fructose. I have used sunflower oil instead of butter, oat milk instead of animal milk and club wheat instead of black wheat. Next time I will also use rice syrup instead of sugar.


The result has been a tasty and soft buns, but I think the sunflower oil taste is too present, they surely be better adding some chocolate chips on the dough.

Club wheat brioche buns, dairy free

  • 400g of club wheat
  • 4 tablespoons of brown sugar
  • 1 tablespoon of salt
  • 120g of sunflower oil
  • 3 mixted eggs
  • 90g of oat milk
  • 1,5 teaspoons of dry bread yeast

To prepare it I have just put all the ingredients inside the bread machine pan and started the brioche dough program, on my machine it lasts more or less an hour. Once the program has finished I have shaped the buns, 12 in total. I have left them rising while the oven was getting hot.

I have baked the buns at 240ºC for 5 minutes, then I’ve lowered the temperature to 200ºC and baked them 4 more minutes.



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Club wheat pita bread

Since I saw this recipe of spelt pita bread I had in mind to test it with xeixa flour. Today I’ve found the time, and this is the result…


My kids have loved it so much that it has not lasted even an hour… that is, with home made chocolate spread.

The recipe is quite simple, and I have made almost no modifications.

Xeixa pita bread recipe

  • 250g of water
  • 30g of olive oil
  • 40g of rice syrup
  • 25g of fresh yeast
  • 470g of club wheat flour
  • 1 coffee-spoon of salt

I’ve made it with the Thermomix, but it’s easy to prepare it manually, Nuria from Cocinarte explains it quite well in his post. To make the dough we mix the liquids: water, syrup and oil, for 30 seconds at velocity 1 and 40ºC. We add the yeast and mix again for 30 seconds, same velocity and temperature. At last we add the flour and the salt and mix it for 20 seconds, velocity 6 and after we knead it for two and a half minutes.

After 30 minutes of weighting on a closed recipient, we make a ball and separate it in portions of 50g approximately. With the help of a rolling pin we make circles with a thickness of 3-4mm.

We cook it for 5-8 minutes at 250ºC until the pitas are browned. After taking them out of the oven we cover them with a weat cloth, this way the pitas will be soft.

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Club wheat bread, testing

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.