Thermomix Chia & Seeds Loaf

Thermomix Chia & Seeds Loaf

The smell of fresh bread baking in the oven just can’t be beaten! There really is nothing like it!

Thermomix Chia & Seeds Loaf

I used to use a bread maker to make homemade bread, but after getting my Thermie it’s so much easier to whip up the dough and cook it in the oven. Honestly, if you’re not making your own Thermomix bread, you need to. It’s SO good!

Thermomix Chia & Seeds Loaf

Our Thermomix Chia & Seeds Loaf is based on the Everyday Cookbook 5 Seeds Loaf… with a few little changes! You’ll find that the dough for our loaf is very similar in texture to the Everyday Cookbook version – it’s very sticky (almost cake batter like!). But don’t add any extra flour as it’s completely normal and definitely doesn’t need any extra.

Thermomix Chia & Seeds Loaf

I love to eat this bread warm out of the oven with butter, or toasted with peanut butter and banana for breakfast. It will keep in an airtight container for a few days (I like to wrap it in foil before placing it into the container).

Thermomix Chia & Seeds Loaf

Enjoy!

 

Thermomix Chia & Seeds Loaf

Thermomix Chia & Seeds Loaf

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12

Ingredients

  • 500 g lukewarm water
  • 2 tsp dried instant yeast
  • 500 g plain flour (or Baker's flour)
  • 1 tsp salt
  • 50 g rolled oats
  • 30 g chia seeds
  • 30 g sesame seeds (plus extra to sprinkle)
  • 30 g poppy seeds (plus extra to sprinkle)
  • 40 g pepitas (plus extra to sprinkle)
  • 30 g honey
  • 30 g olive oil

Instructions

  1. Grease a rectangular loaf tin and set aside.
  2. Place all ingredients into the TM bowl and knead for 2 and a half minutes, Interval speed (the dough will be very sticky - this is normal!).
  3. Pour the dough into the greased tin and set aside in a warm place to prove for 30 minutes (or until doubled in size).
  4. Preheat oven to 200 degrees celsius.
  5. Sprinkle extra seeds and pepitas over the top of the loaf.
  6. Bake in the oven for 40-45 minutes or until it sounds hollow when tapped in the middle.
  7. Leave in the loaf tin for 5 minutes and then place onto a wire rack to cool completely.
  8. Wrap completely cooled bread in foil and then place into an airtight container.

 

Comments 24

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  1. I wonder where I’m going wrong? My Thermomix couldn’t cope with this at all; the blades just wouldn’t turn and the machine made a bad noise and got hot, so I turned it off. I then got out my trusty 50-year-old Kenwood with its dough hook and it worked fine. Lucky I hadn’t chucked it when I got my TMX.

  2. Looks, smells and tastes amazing! Only bad thing was that it wouldn’t come out! Have had to pull it out chunk by chunk which is a shame. I oiled the tin and used the same tin as I would use for other recipes but need to work on my greasing I guess.

  3. I have done the five seed bread recipe 3 times now, and every-time the bread doesn’t rise properly even after an hour. Cook it for an hour but still uncooked and sticky inside. I have tried in a bigger tin, with a smaller amount of dough but nothing makes a difference. What am I doing wrong? Tnanks for your help πŸ™‚

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      Hi Liz, that’s very strange!!! There’s a couple of things I can think of that might help. 1. Use a high quality flour (or better yet, Bakers flour). 2. Make sure your yeast is still active (just because it’s in date, doesn’t mean that it’s active anymore). 3. I’d try increasing the temperature as it could be that your oven runs slightly cool. I hope these help!!!

  4. Thank you for sharing this recipe. My friends and family tell me it’s the best bread they’ve even eaten.
    I was just wondering if I can substitute some of the seeds, for example poppy seeds with sunflower seeds, also does the qualities of each seeds need to be exact or can I play with it as long as the total amount of seeds come to the same amount?
    Many thanks.

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  5. Pingback: Thermomix Christmas Day Recipes - Thermobliss

  6. Hi Lucy!

    I don’t understand why but every time when I put the raised loaf in the oven, what I get back is a deflated and even swallowed in the middle of the loaf. Any idea why is this happening?

    I have tried at least with 4 different batches and every time the same thing. It raises well, it looks fine and when it comes out of the oven, it looks like a disaster. Once it even fell down on the heater bar.

    Please, let me know if you have any solution for when this happens.

    Kind Regards,

    Miriam

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  7. Where would you consider a warm place to prove it when it’s winter? Wondering if I should put it on say 40* in the oven to prove?

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  8. Hi there
    Anyone tried this in a bread maker? Thinking I would just skip the proving step because the machine does it? And would I be able to substitute Any flour? Say buckwheat or spelt? Thank you

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