Ingredients
Presoak
- 100 grams mixed grain/ seeds
- 50 grams Boiling water
Jumbo White Multigrain Bread Loaf - Thermomumma
- 280 g water
- 1.5 teaspoons sugar
- 2 teaspoons dried instant yeast
- 470 grams white bakers flour
- 1.5 teaspoons salt
- 1.5 teaspoons bread improver
- 1 tablespoon oil
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Add mixed grains/seeds & boiling water to a small bowl & set aside for half an hour.
- Add water, sugar, yeast, flour, salt, bread improver, oil & presoaked grains/seeds to bowl. Knead 6 minutes dough function.
- Transfer dough to a thermomat or oiled bowl & cover with a tea-towel. Let this sit & rest for 15 minutes before working with it.
- Turn dough out onto a thermomat or oiled/floured bench. Shape dough & place into a jumbo 900g bread tin.
- Place tin in a nice warm moist area to prove until it has reached the top of the tin. If proving in a dry heat - spray your dough with water & cover or the dough may dry out.
- Once grown to the desired size place in a preheated oven on 180° fan forced for 30 mins, or until golden brown. Take out of tin immediately & place on cooling rack.
Instructions
Tip
GRAIN/SEED MIX: You can use whatever you like here - kibbled soy, kibbled barley, kibbled wheat, kibbled rye, rolled barley, maize semolina, oats, chia, poppy, sesame, sunflower, linseed, pepitas etc to name a few.
Tips: If Using a Bread Tin Lid
Place your lid on just before it reaches the top of tin.
Make sure to leave some space as the dough will expand slightly from the initial warmth of the oven before it actually starts cooking.
Slide your handle on first, otherwise if you do it from the other end you will rip the top off your loaf off when trying to remove the lid.
5/10 minutes prior to the loaf being cooked take off the lid to allow some colour on the loaf. If you are after more colour once this time is up, you can take out of your tin & place back in your oven for a little while longer.
This recipe was kindly uploaded to The Recipe Community in 2015 by a fellow Thermomumma member, on behalf of Lailah Rose. For any questions, or to share what you've made - come join THERMOMUMMA on Facebook! www.facebook.com/groups/thermomumma
Thermomix Model
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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
Kellie83: I use a 680g loaf tin with a lid and it's perfect. Never had an issue with the dough not rising. Do you keep the salt and yeast well separated before kneading? Salt will kill the yeast. How long do you leave it to rise in the tin? Depending on the weather and temp, mine has taken up to 90 minutes to get the top of the tin.
I don't know what I have been doing so terribly wrong but I am attempting for my 3rd time now and if this doesn't work I give up on making my own multigrain bread, I'm using a smaller tin then it says (mine is 700g) and it never rises to the top of the tin, 1 didn't even get half way and that was at least 1hr! First 2 I used 2 sachet of yeast+improver, 3rd time I'm trying seperate yeast and improver to see if that makes a difference......
Fantastic bread, my husband prefers it to Helga's. I have increased the seed to 120gm and water to soak to 70gms. 30gms each of chia, flax, sunflower and pepitas. Rises perfectly. I do put it in the oven, covered, with a bowl of boiled water underneath and it rises perfectly and only takes around 35-40mins.
I love this recipe, it is a failsafe. I use a combination of chia, sunflower, pepitas, sesame and linseed and it is delicious. I love that you can use any combination of seeds up to 100g which makes it really flexible and customisable. The bread is soft, fluffy and delicious and works perfectly every time. My 4yo has suddenly started preferring this over regular store bought white bread which is an added bonus. My other go to recipe is the Thermomumma white jumbo loaf. Between these two recipes I don't need any other bread recipe at all.
Awesome recipe! I used a mix of Chia, Pepita and sunflower seeds. Cooked in a conventional oven and removed the lid after 20 mins, continued cooking for another 10mins. Perfecto!
This is my favourite of all the thermomumma recipes. I make it with 40g sunflower seeds and 60g pumpkin seeds. Very yummy
Emily1985: grain bread will always be a little heavier than white. It's never going to rise like a white bread.
Didn't rise the same amount as the normal jumbo white loaf, a bit disappointing really.
This was the first grain bread I have tried to make, came out brilliantly!
Best bread and great that you can vary the seeds, my go to recipe now, thank you
"Closed lid" 
"Closed lid" 
"Gentle stir setting"
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