We love your fruit toast, its been a common theme echoed for years in the Thermomix community over the years ! I’ve been making this for years . I originally posted my recipe on the website for the Thermomix over 3 years ago ! ( its still there for all the Thermomix users )
But now I have developed it for the Cuisine Companion, and you are going to love it. Low in sugar with no processed sugar added only some pure maple syrup and the natural sugars from the fruits. No Eggs and No Dairy
Its more than just a fruit toast though , use it as fruit loaf or fruit buns , you are only limited by your imagination .
10 g dried yeast. I use Lowans and store the container in the freezer.
150 g wholemeal flour I love to use ATTA wholemeal flour
350 g bakers flour
1 tsp pink salt, you can use regular sea salt
30 g Maple Syrup organic pure Canadian not imitation
30 g macadamia oil you can sub with olive oil or coconut oil
300 g warm water
20g chia seeds
60g warm water to soak Chia Seeds in
3 tsp cinnamon
1 tsp all spice
1 tsp mixed spice
50 g sultanas
50 g cranberries I used cranberries blueberry infused today ! you can mix it up with the fruit and sub with chopped apricots , or another favourite of mine is dried cherries. You can also increase the fruit up to another 30-50g
Mix chia seeds and 60g of water to form a gel then set this aside and using the kneading/crushing blade add ingredients into bowl in this order –
- Warm water
- Maple Syrup
- Mix at speed 6 for 20 seconds
- Wholemeal and bakers flour
- Macadamia oil
- Mix on speed 6 for 10 seconds then add in chia gel and mix on speed 6 for another 10 seconds
- Using Auto programme Pastry 1 mix for 2.00 minutes and stop then add in the fruits and continue for remaining 30 seconds
- Tip out onto a floured mat and bring together in a large ball
- Empty into a lightly sprayed bowl and put glad wrap over the top
- Place into a warm place until dough has risen to the top.
- You can either empty carefully out into your hands and place into your tin if you are more confident in holding dough OR Empty onto a lightly floured board/mat and gently shape into a loaf and place into loaf tin. I bought mine from a place in WA called All about bread. Most good kitchen places sell these good quality loaf tins. I use mine at Christmas time for Icecream pudding as well Its a very versatile pan !
- Then place into a warm place and allow to rise again, at least 3/4 of the way. The double rising is one of the ways of ensuring a good loaf
- Very lightly brush the top of loaf with water.
- Place a container of water in the bottom of the oven. This gives a nice crispy crust
- Bake in a preheated oven of 180-190 degrees depending on the temperament of your oven ! allow around 30 minutes.
- Just to check with your own ovens cooking temp check at 20minutes and at around 30 mins take the loaf out and give it a tap on the bottom and it should sound hollow.
- To get a crispier crust all on sides and bottom take out of the tin and give 5 mins or so in the oven on its own
- Allow to cool on a rack and then slice – if using straight away don’t slice all of the bread but as you go then it keeps fresher longer. If you want it to last then slice and bag and place in the freezer. I hand slice free hand for years of experience but you can purchase a bread guide.
Serve with lashings of home made spreadable butter – recipe here – Spreadable Butter in the Cuisine Companion