Love using this thermomix killer toast recipe when I have very little time to bake. This bread only need one proofing and bread stays relatively soft for 2-3days. This time, I’ve replaced 60g of bread flour with wholemeal wheat flour and the bread stays soft 👍🏻

Adapted from killer toast recipe in “Perfection with Thermomix in 7 days” with some adjustments.

Note: my loaf tin is nonstick so I didn’t bother to grease my tin as it normally slide out quite easily.

Ingredients:

• 1 egg
• 120g unsweetened soy milk @kikkoman_tounyu
• 30g caster sugar
• 1tsp instant yeast
• 200g bread flour
• 60g wholemeal wheat flour @foodsterr.sg
• 1/2tsp salt
• 35g vegan butter @earthbalance , cut into cubes

Steps:

1. Place egg, soy milk, sugar and yeast in the mixing bowl, mix 1min 30sec/ speed3
2. Add flour and salt and knead for another 3 mins
3. Knead for another 2 mins while adding butter ,one cube at a time through the hole on the mixing bowl lid
4. Knead 2 mins ,transfer dough to pastry mat , roughly knead a few times with hands , divide into 3 and shape into balls. Cover and rest for 10 mins.
5. Flatten one dough ball with a rolling pin into a long rectangular shape, width as wide as tin’s width and roll as thin as possible to get rid of all bubbles. Roll into log from the shorter side. Repeat for the other 2 dough balls. Put into the tin side by side leaving a little space in between for the second rise.
6. Let dough proof in the loaf tin till it reaches 80-90% of the tin height (around one hour). At the last 10-15 mins before proofing is done , preheat oven to 170deg
7. Bake at preheated oven for 40-45 minutes. Remove loaf from tin and allow to cool on cooling rack before slicing.

Happy baking

Love,

N