This is a slight variation on the Florentine recipe in World Breads. As usual, it’s a thermomix adaptation. It made lovely rustic, cheesy batons that will be a lovely lunch tomorrow.

Parmesan, Spelt and Wheat Bread
250g wheat grain
250g spelt grain
100g grana padano
7g dried yeast
1 teaspoon salt
1 large egg
3 tablespoon olive oil
200ml warm water

Put grain and cheese in thermomix and mill on speed 10 for 2 minutes. Add all other ingredients. Mix for 20 seconds on speed 6 and then knead for 5 minutes. Leave for 45 minutes or until doubled in size.
Turn out of thermomix bowl. Punch down. Preheat oven to 180 degrees. Form dough into 2 batons and slash down the middle. Cover and leave to prove for another 30 minutes or until doubled in size. Bake for 30 – 35 minutes.