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  • 300 g strong bread flour

  • 100g spelt flour

  • 1 & ½  tsp instant yeast (or 20g fresh yeast)

  • 1 tsp fine salt

  • 15g olive oil


  1. Pre-heat oven to 500C.

  2. Add 200g water and 1 & ½  tsp instant yeast (or 20g fresh yeast) to the thermomix bowl and warm the ingredients  1 min./370C/speed 3

  3. Add 300 g strong bread flour, 100g spelt flour, 1 tsp fine salt and 15g olive oil. Knead 2 minutes. 

  4. Turn the bowl upside down onto a the baking tray, lined with baking paper, rotate the black base of the blades to allow most of  the dough to drop out

  5. Replace bowl with the remainder of dough in it & mix 2 sec speed 8  to lift it from under the blades 

  6. Divide dough into 12 equal portions & roll into small balls. Place within a round tin.

  7. Turn off the oven. Place one pan of hot water on the bottom sole of the oven to create a moist environment. 

  8. Place the tin on a tray in the middle of the oven & leave to rise for 45 minutes.

  9. Turn the oven back on to 2200C.

  10. Bake the bread for 20 to 25 minutes.