Artisan Bread in Five Minutes is a wonder. I know I’ve said that before. Combined with the thermomix, it is a marriage made in heaven. To combine to the two to best effect, I begin with supplies. The grains I always have on hand are milled bread four, barley grain, rye grain, spelt grain and wheat grain. I use dried yeast and keep most of it in the freezer with a small amount to hand in the fridge.

When mixing a batch of dough for the fridge, I change the order specified in the book. The first thing I do, unless the recipe calls for white bread flour alone, is to mill whatever grain is required and remove it from the bowl for accurate measuring. Then place all dry ingredients in the TM bowl and pulse a couple of times to mix. Next, add all the wet ingredients and mix on speed 7 for 1 – 2 minutes until combined. From there, you can return to the recipe as set out in the book. I’ve tried about 4 of the recipes thus far and the TM jug just fits 1 batch of each.

Here is my dough container waiting for a refill. On top is the last of the previous batch of dough resting prior to baking.


And a freshly baked loaf