Chookles, duckles & Thermomix bread

A couple of days ago, a mother duck turned up with 7 ducklings.

I’ve been feeding the wild ducks ever since we moved here, with rolled oats in a dish of water (they gobble it down, the oats get filtered out and down and the excess water gets siphoned out the sides of the beak—effective, but messy). They make the trek from the pool at the front of the property opposite to the pools at the rear of our property, checking out the feed dish on the way.

Mother D came this morning, I fed her and all of them went down to the pools. Later I came back to the house and they’d returned. She had her head stuck through the wire of the Girl’s playground snaffling up some seeds. The little duckles milled around her feet.

The chooks were fascinated by these tiny, furry, peeping balls. I wish I could have managed a photo to show the expressions on their faces, but there was no time to get the camera. As soon as Mother D saw me she rushed over to beg for more oats. I put them in the dish and bolted indoors for the camera:

I wonder if the sight of the ducklings stirred some deep-hidden motherly feelings in the Girl’s genes. I’d love to have enough room to build a huge chook run (well away from gum trees that fall over and drop branches), and get a rooster for the Girls. I’d like to see them with their own flock of fluffy chickles to fuss over.


I really like the way the Thermomix handles bread baking.

I’ve made my own bread for many years now, briefly tried a bread machine and then, preferring the flavour of my own bread, went back to hand kneading.

The major benefit of the Thermomix is that it will grind grain, so the flour is as fresh as it can be. It takes longer to get the ingredients together than it does to get to a lump of finished dough.

1 minute to grind the grain
5 seconds to mix the ingredients
1 minute 30 seconds to knead the dough

The dough is tight and elastic, just the way it would be after hand kneading for 15 minutes or more, and not sticky. I roll it into a thick sausage and put it in a tin, or free-form it (or divide it into rolls), then let it double in size.

And here’s the good bit. It goes into a cold oven. Saving power. As the oven heats, the dough rises just that little bit more, then the increasing heat kills the yeast and rising stops:

8 Responses to “Chookles, duckles & Thermomix bread”

  1. twinkletoestoone Says:

    Hi Foodnstuff, I’m a new wordpress user and a new follower of your blog. I’ve had my thermie for almost a month now and would LOVE to make bread from freshly milled grain. Can you tell me where I could buy the grain and what it should be labeled as etc (I am a complete novice, have made a few batches of scrolls from normal white flour so any advice would be brilliant!!)
    Your loafs look amazing! 🙂


    • foodnstuff Says:

      Hi fellow Thermie owner,

      You should be able to buy the wheat at any health food store (are you in Australia, by the way….I couldn’t load your blogsite).

      It has to be bread wheat, i.e. with a protein content of at least 12% and the protein content should be marked on the bag.

      I got mine from my local health food store, but it’s packed and distributed by Kialla Pure Foods in Queensland. All their grain is organic. Their website is at:

      You could buy it direct if your health food store doesn’t stock it.


  2. twinkletoestoone Says:

    Loaves even!! :/


  3. twinkletoestoone Says:

    Thanks! Yep I am in South Australia, I tend to avoid ‘health food’ shops as I feel they are generally oerpriced and sell stuff I can get from other places. Well, to be honest I probably don’t eat much of what they stock as my family runs an organic veg farm so I eat from there and we sell at a farmers market which is where my oil, meats etc come from. I don’t really see the need for health supplements etc.
    I have written down the protein content info and will have a look around! Thanks again 🙂


    • foodnstuff Says:

      Ah, well, if you’re in SA, you will probably be able to get bread wheat from Laucke. Their website is

      I get their Wallaby brand bread flour from the supermarket and use 400 g of that plus 100g of the milled bread wheat for one loaf. I’ll eventually experiment with using more of the milled wheat in the recipe.

      It sounds like you’re eating really well already!


  4. Fiona Says:

    Hi Foodnstuff. I have been enjoying your blog and noticed that you have a Thermomix. I have recently bought a Thermochef (the poor cousin) and am attempting to knead bread in the Thermochef (although I know the kneading function is not meant to be as good). Do you find that bread kneaded in the TXM is elastic enough to successfully pass the ‘window pane’ test? I can’t seem to get it to this stage with the Chef.
    Many thanks, Fiona.


    • foodnstuff Says:

      Hi Fiona, thanks for the comments (and the chance to learn something new).

      I hadn’t heard of the window pane test before, but Googled it and now I know what you mean.

      It’s something I will be interested to try next time I make bread and will let you know. Will probably do a blogpost about it.


  5. Fiona Says:

    Thanks Foodnstuff, I look forward to any comments you might have.


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