Semi-integral bread with seeds with thermomix

Preparation of semi-integral bread with seeds with thermomix

1. We temper the milk and add the crumbled yeast, stir
2. We sift the flours,
3. 20 seconds / speed 8.
4. set aside and reserve
5. In the glass, we add the milk with the yeast, honey, butter in cubes, seeds and the reserved flours and the salt,
6. 10 seconds / speed 4.
7. We let it rest for 20 minutes so that the flour particles are hydrated.
8. Then we will do 3 2-minute kneadings / with their respective 5-minute breaks between kneading and kneading.
9. Pour into a lightly greased bowl and cover.
10. We let it increase in size (approximately 2 hours, always depending on the temperature of your kitchen).
11. Then, we degas (remove the air created after rising), kneading for a minute by hand.
12. FORMED AND BAKED
13. We sprinkle a bit of flour on the work table, place the dough on top and stretch it.
14. Then, with a fork, we prick the entire dough to remove possible air bubbles and thus ensure that large alveoli do not form in the crumb, in these types of bread, they do not necessarily have them.
15. Now we roll and place it in the previously greased mold, we cover it and let the dough almost reach the edges of the mold.
16. (1’30 minutes / approximately)
17. Oven previously preheated to 180°, heat up and down.
18. We place a tray in the bottom of the oven.
19. When we are going to introduce the bread, we will pour a little boiling water into it.
20. We bake for about 35 min.
21. We turn off and remove.
22. Let it cool for 10 minutes and unmold.
23. We will leave it on a rack until it cools completely.
24. ONLY LEFT TO ENJOY, GOOD PROFIT