A simple, light every day white bread (with hidden oats and seeds)
Ingredients
Dough
320g water
2 tsp yeast
1 tsp sugar
500g bakers flour
2 tsp bread improver
2 tsp salt
2 tsp olive oil (12g)
Oil spray
Water spray
Hidden Oat & Seed Blend
4 Tbsp sunflower seeds
4 Tbsp pepitas
4 Tbsp hemp seeds (or use sesame seeds)
4 Tbsp rolled oats (optional)
1 Tbsp chia seeds
Mill 10 secs/speed 9 if you'd like the seeds to be hidden. I now just add them whole.
Method
Place water, sugar and yeast into Thermomix bowl with MC on and mix for 3 mins/37/speed 2.
Add flour, seed mix, if using, bread improver, salt and oil and set 7 mins/knead.
Spray large bowl with oil spray.
Tip out dough into bowl - wiggle the knob underneath the bowl. Use a dough scraper to remove remaining dough from bowl. Whizz on speed 10 for a second to remove from blades.
If you have a TM6, do the PreClean, Dough.
Roll dough into a ball and roll around on the mat to cover with the oil.
Leave to rise until doubled in a warm place for around an hour.
If you have a TM6, place dough in the Varoma dish and choose Fermentation mode. Place 500g water in the Thermomix bowl and set to 1 hour/60/Fermentation mode.
Once proved, lightly flour bench and turn dough out.
Shape into a rectangle the size of the bread tin. I use a 30cm Jumbo tin.
Roll up and place into the tin, seam down.
Cover with oiled plastic wrap and place in a warm spot for the second proof. It should rise above the top of the tin. Around an hour and a half or so...
Halfway through proving, preheat oven to 200C.
When placing into oven, spray top with water and spray around oven to create steam. I often have a tray on the base of the oven and I pour in boiling water.
Bake for 35 to 40 minutes. Internal temperature should be about 90 to 95C.
Remove from tin and allow to cool completely on a wire rack before slicing
Recipe by ThermoGourmand at https://thermogourmand.com.au/index.php/2020/06/10/everyday-white-bread/