Jeanette Sjöö’s award winning Young Baker of the Year 2007 recipe. She has altered the recipe to suit the Omnia. This recipe is included when you purchase a new Omnia.
2 ½ dl water, approx 35°C
8 g dry yeast
2 tsp salt
1 tsp castor sugar
8 dl wheat-flour
4 g dried thyme
Sesame seed for the Omnia food holder
Mix all ingredients and knead into a smooth, shiny dough. The dough is ready when it can be stretched without breaking. Allow to stand for 15 minutes.
Shape dough to suit, eg plait. Grease the Omnia food holder thoroughly with margarine and dust with sesame seeds. Place the dough in the food holder and allow to rest for approx 1 hour. Bake on a low heat for one hour.