Wholemeal/White/Chia Mix Bread Loaf – I first made this in 2013 published to the blog 2014 and gave it a bit of a jazz up in the past couple of years with some new photos (see end of this post)  using my Solidteknic pans..
I’ve mentioned my pans before on a few places, here , Facebook and Instagram. Solidteknics pans have no rivets and are heirloom multi generational. 
I have a wide range of ST pans from the Non Stainless Steel pans and trays (no seasoning required). The original Aus-Fonte, a much heavier cast iron pan to the Satin Aus-Ion Pans to the Raw Aus-Ion Pans. These pans are best seasoned and are easy to upkeep with the right maintenance
At the beginning of 2019 I created a seasoning bar known as the Bee-Unstuck Seasoning Bar. 
You can find out more about these on my dedicated Bee-Unstuck website

Check out just some of the reviews here 

So this is a simple loaf that is easy to do, keeps well for a few days or slice and pop in the freezer. Sometimes I add in 50g of whey powder giving it a bit of a different taste and more flavour.

 

Ingredients

250g wholemeal flour
250g white bakers flour
10g dry yeast
1 teaspoon sugar
1 teaspoon salt
30g olive oil
300g warm water
2 tblspns chia seeds mixed with about 6 tblspns of warm water

 

 

 

Method

Add into Thermomix bowl in this order
warm water (not too hot)
yeast
sugar
flours
salt
oil

Mix on speed 6 for 10 seconds

Add in Chia Gel

Mix on speed 6 for 10 seconds

-Turn to Closed position and Knead for 3.30 minutes (TMX31) Or press knead function  on TM5
-Empty into a lightly oiled/floured bowl and use wrap (beeswax,plastic,silicon) to cover.  Place into a warm place until dough has risen to the top.
-Empty onto a lightly floured board/mat and knock down, and shape into a loaf and place into loaf tin – I lightly wipe my loaf tin with oil.
-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 !
– OR as per photos place into a lightly buttered / floured Solidteknics pan. I love my Solidteknics pans and this is just another amazing use for them !
-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

-Brush top of loaf with water lightly

-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. Check after 20mins
-At around 30 mins take the loaf out and give it a tap on the bottom and it should sound hollow.
Another additional step of testing and that it take a meat thermometer and insert into bottom of bread – it should read 200F or 94C and with wholemeal breads it should be around 205-210F. Sweet breads are around 190 !

If using a loaf tin 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. Not needed in the Solidteknics pans – I have baked a loaf in the Aus -Ion 21cm pot and the USA Noni 8″ Sautese SS pan.

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

My daughter told me “you make the BEST bread mum” when I first created this loaf back in 2013!