Ingredients
Dough
- 50 grams chia seeds
- 50 grams sunflower seeds
- 50 grams pepitas
- 50 grams sesame seeds
- 50 grams Linseeds
- 600 grams warm water
- 3 teaspoons Yeast
- 600 grams bakers flour
- 1.5 teaspoons salt
- 40 grams oilve oil
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
You will need a BIG bread tin for this dough - see tips section for dimensions
Time will depend on how blitzed you want your seeds to be - eg just chopped 4 seconds/fine powder 15 seconds
Weigh in all seeds into bowl, blitz on speed 6 until chopped to your liking. Leave in bowl
Weigh in warm water (on top of seed mix) then add yeast. Allow to site and activate for a few minutes
Add remaining ingredients IN ORDER!
Mix on speed 6 for 30 - 45 seconds, slowly increasing speed. You may need to use the spatula to help particularly in the TM31 as the dough mix will be at maximum bowl capacity. I only mix until the dough begins to come together.
Knead
"Dough mode" for 3.5 minutes then tip into a greased and floured bread tin for proving. I tip the dough in 2 halves, one up each end of the tin.Allow to prove in a warm spot (outside in the sun is good!) until the dough has risen above the tin.
Place in a cold oven, turn oven to 175 degrees - bread will then get a second proving. Bake for 45 minutes until bread is a golden colour and hollow when tapped. Allow to cool slighty before transfering to a wire rack.
Seed Preparation
Dough
Tip
I use a BIG tin for this bread. It's 29cm long, 15cm wide and 12 cm high.
Bread is not simple - it even depends on the weather!
On a warmer day it will take a shorter time to prove then on a colder day.
Never cut into hot bread - it is still cooking/drying out for at least 5-10 mins after taking it out of the oven.
Never put salt directly on top of yeast mix. Salt deactivates yeast - trust me I learnt this the hard way!
If you don't have a sunny spot to prove your bread in, place on top of a warm appliance eg: modem, DVD player
Put a container over the top of your tin when proving, then a tea towel, it quickers the process
If at first you don't succeed - try, try again!
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
FANTASTIC LOAF OF BREAD
Ive made this bread twice now..used my large tin and it was still HUGE.
Its a very fluffy bread and not too dense.
cobie
Great recipe thanks for sharing. Followed the recipe just didn't blitz the seeds and it turned out great.
pipis: tip the bowl upside down and turn the blades from the bottom. Then when most of it is out, put it on turbo for a second so you can scrape most of the remainder off the sides.
Thanks for sharing this recipe. It is amazing! Still fresh enough to eat as bread (not toast) after three days - kept in a plastic bag with the cut surface flat on the bench. Even my big bread tin wasn't big enough. I'm wondering about trying two smaller loaves.......
LOVE This Receipe !
Thank you for sharing !
Delicious, great result thx for sharing
I would like to know how to easily get the dough out of the Thermomix. Removing the dough to prove it, is the only part of the process I don't enjoy and it puts me off making bread in this fabulous machine, which is such a shame as the kneading operatiuon is just brilliant. Does anyone have some tips to help me get over this hurdle?
OMG this recipe is amazing! My first try at making bread & it was so easy to make! The texture is light & fluffy - divine! I took the advice and wrapped a heat wheat around tin, helping it to rise. I probably cooked it a bit longer too
thank you for sharing
Joanne
Awesome bread - quick n easy - never lasts long in our house! Thanks
Absolutely delicious. Not a heavy bread either. Will definately be making this again. Blows the shop version out the water!
Are you sure to delete this comment ?