The smell of fresh bread baking in the oven just can't be beaten! There really is nothing like it!
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!
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.
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).
Enjoy!
Ingredients
- 500 g lukewarm water
- 2 teaspoon dried instant yeast
- 500 g plain flour (or Baker's flour)
- 1 teaspoon 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
- Grease a rectangular loaf tin and set aside.
- 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!).
- Pour the dough into the greased tin and set aside in a warm place to prove for 30 minutes (or until doubled in size).
- Preheat oven to 200 degrees celsius.
- Sprinkle extra seeds and pepitas over the top of the loaf.
- Bake in the oven for 40-45 minutes or until it sounds hollow when tapped in the middle.
- Leave in the loaf tin for 5 minutes and then place onto a wire rack to cool completely.
- Wrap completely cooled bread in foil and then place into an airtight container.
Vickie Edwards-Miller says
Thanks for sharing. I was wondering if using the bread maker when it’s particularly hot would still make a great loaf. Will also try thermomix as well when a bit cooler weather
Lucy says
Absolutely!
Leanne says
Hi made it today turned out fantastic my tin must have been a little too small as it overflowed but tasted great
Sarah says
Awesome !!! It still turned out amazing even though I forgot to put the kneading attachment in the thermomix ... Thanks so much, will never be buying store bought again
Lucy says
We're so glad you liked it!
Sarah says
Awesome recipie!!! It still turned out amazing even though I forgot to put the kneading attachment in the thermomix ... Thanks so much, will never be buying store bought again
Heather Frezza says
This recipe is awesome I love it. But the texture of mine is a little cakey/ crumbly, can you help.
Lucy says
Hi Heather, hmm try reducing the flour slightly or you could experiment with a different brand!
Bev Wowk says
I’ve made this bread today, it looks great, I hope it tastes as great when cooled. Very happy 😆
Lucy says
Hi Bev, we hope you love it!
Linda says
Can this be stored in the freezer?
Tash says
Yes, it can. I store it sliced and have defrosted a few slices at room temperature overnight or in short bursts of the microwave and even straight into the toaster on the "frozen" setting and they all worked well!
Sandrine says
Hi, I did this bread which I found great and delicious... I did not have poppy seeds, so I replaced by sunflower seeds. I also did not dare to put 500g of water and put less before the dough become very sticky. It turned out great. Thanks for the recipe.
I am looking for recipe allowing me to have my 30 plant-based ingredients per weeks and with the variety of seeds in this recipe, it is great healthy choice.
Tash says
Thank you for the feedback! 🙂
Ruth Browne says
Could you please give an indication on the size of the tin. Having used the size bread tin recommended in he Basis Cookbook for the Multi Grain Loaf I found the tin was no where big enough. The dough was rising over the sides of the bread tin.. Thank you.
Tash says
The pan used here is a Pyrex Large rectangular loaf pan which is the regular width and length, but a bit deeper than the cake-loaf pans.
Kristy says
Can you replace the dried yeast with an active starter?
Lucy says
Hi Kristy, I haven't made this particular recipe with starter sorry! But I can't see why it shouldn't work!
Adèle Burger says
I made this for the first time today and I hope it tastes as good as it looks!