The very BEST healthy and nutritious Thermomix Chia & Seeds Loaf recipe!
Perfect for sandwiches or toast.
When it comes to baking your own homemade loaves, breads and scrolls, the Thermomix truly is a dream machine!
Let it prepare the perfect dough for you... and then allow it to prove and rise in your ThermoServer before baking.
It's just SO easy...!
You simply wont be able to resist the delicious smell wafting from the oven as your 'crunchy-on-top and soft-on-the-inside' Thermomix Chia & Seeds Loaf bakes!
Why You're Going To Love This Recipe
There's so much to love about our Thermomix Chia & Seeds Loaf recipe!
- Homemade - once you've made your own homemade bread, you'll never want to go back to store-bought again! The crunch of the seeds on top is the perfect contrast to the soft chia bread inside.
- Basic Ingredients - this versatile Thermomix loaf recipe can be made using any of your favourite seeds.
- No Additives or Preservatives - unlike store-bought bread, our homemade recipe contains absolutely NO additives or preservatives!
- Easy Recipe - you won't believe how easy and foolproof it is to bake your own bread.
What You Need
Our Thermomix Chia & Seeds Loaf is made using pantry staple ingredients, plus chia seeds and pepitas for added crunch!
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Yeast - use dried instant yeast
- Bakers flour - I recommend using Bakers flour for this recipe. However, you can use plain flour if that's all you have on hand
- Salt
- Oats - you can use rolled oats or quick oats for this recipe
- Chia Seeds - black or white chia seeds (or a combination) can be used
- Sesame Seeds and Poppy Seeds - for crunch!
- Pepitas - or sunflower kernels
- Honey - use regular runny honey
- Olive Oil - use a mild olive oil
Step By Step Instructions
You won't believe how simple it is to bake your own bread using the Thermomix!
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Prepare The Dough
Place all ingredients into the Thermomix bowl.
Use the Kneading function to knead the dough until combined.
Note: the dough will be VERY sticky - this is normal.
Step 2 - Prove The Dough
Place the dough into a ThermoServer and leave it in a warm spot for 30 minutes or until doubled in size.
TIP: If you don't have a ThermoServer, place the dough into a greased bowl and cover with a tea towel. Leave in a warm spot to rise.
The dough will be very soft and sticky at this point.
Step 3 - Bake
Sprinkle extra seeds over the top of the loaf.
Bake the bread in the oven for 40 minutes or until the top is golden and crunchy and the loaf sounds hollow when tapped in the centre.
Allow to cool for 5 minutes before placing onto a wire rack to cool completely.
Expert Tips
Follow our top tips for the perfect Thermomix Chia & Seeds Loaf!
- Use Bakers flour or bread flour for the best results. You 'can' use plain flour, however, your loaf wont have the same texture as it would with Bakers flour.
- Mix and match with any of your favourite seeds.
- Allow the dough to rise and almost double in size before baking.
- The loaf is cooked with the top is golden and crunchy and the loaf sounds hollow when tapped in the centre.
- Allow to cool for a few minutes in the baking tin before transferring to a wire rack to cool completely.
- Store any leftover bread at room temperature wrapped in a clean, dry tea towel (or a bread bag) for up to 3 days.
- Alternatively, freeze slices of the bread for up to 3 months.
FAQs
Yes! You can use a mixer with a dough attachment or you can knead the dough on a floured board by hand.
Yes, our recipe is suitable for use in any of the Thermomix models.
The Kneading function is a function of the Thermomix machine. It was also known as Interval function in the older models.
Related Recipes
Love baking loaves and breads in your Thermomix?
Here's a few more of our most popular recipes:
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Thermomix Chia & Seeds Loaf
Equipment
- 1 x Loaf Tin
- Thermomix
- Oven
Ingredients
- 500 g lukewarm water
- 2 teaspoon dried instant yeast
- 500 g Bakers flour (or plain 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 or sunflower kernals (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 Thermomix bowl and knead for 2 mins 30 seconds, Kneading/Interval function.Note: the mixture will be VERY sticky at this point.
- 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 (fan-forced).
- Sprinkle extra seeds and pepitas over the top of the loaf.
- Bake in the oven for 40-45 minutes or until the loaf sounds hollow when tapped in the centre.
- Leave the bread in the loaf tin for 5 minutes and then place onto a wire rack to cool completely.
- Once cooled, wrap the bread in foil and then place into an airtight container.
Notes
- Use Bakers flour or bread flour for the best results. You 'can' use plain flour, however, your loaf wont have the same texture as it would with Bakers flour.
- Mix and match with any of your favourite seeds.
- Allow the dough to rise and almost double in size before baking.
- The loaf is cooked with the top is golden and crunchy and the loaf sounds hollow when tapped in the centre.
- Allow to cool for a few minutes in the baking tin before transferring to a wire rack to cool completely.
- Store any leftover bread at room temperature wrapped in a clean, dry tea towel (or a bread bag) for up to 3 days.
- Alternatively, freeze slices of the bread for up to 3 months.
Jo says
Yum!
Maddi says
Sensational bread. So yum. And keeps really well.
Lucy says
Thank you!
Angela says
Can I make this vegan by substituting the honey with something else?
Lucy Mathieson says
Hi Angela, I haven't done this sorry. xx
Kayla says
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
Carrie says
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?
Lucy Mathieson says
Hi Carrie, a low oven is great. Otherwise you can pop it on top of a hot water bottle!
Stephanie says
Is the bread sweet with the honey? I’m unsure if putting the honey in. Wanting to try to make this today.
Lucy Mathieson says
Hi Stephanie, no it doesn't really taste sweet. xx
Miriam says
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
Lucy Mathieson says
Hi Miriam, have a look at this article - it's super helpful: https://www.craftybaking.com/learn/baked-goods/bread/problems-and-solutions/general
Sylvia says
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.
Lucy Mathieson says
Hi Sylvia,
Thank you for your lovely comment! Please feel free to play around with the seeds!
Liz says
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 🙂
Lucy Mathieson says
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!!!
Emma says
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.
Alex Bedford says
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.
Ruth says
I made this bread and it was delicious..
I let it prove for a couple of hours and made sure I greased my tins with plenty of olive oil..
It’s a seriously good bread. We are it with smoked salmon and horseradish creme fraiche
Yum!
Lucy says
Oh how delicious!!
Louise says
Just made two loaves, a big one and little one 🙂 do you think it's ok to freeze?
Thank you!
Lucy says
Definitely!!
Niomi says
Would this be too small for a regular loaf pan? Looks great!!
Lucy says
No that would be fine!
Cara Cannon says
Can you use gluten free plain flour as a substitute?
Lucy says
Hi Cara, I've never made this loaf with gluten-free flour but I'm sure you could!
Helene Meurer says
Ooh, I love the look of this seedy bread. You've inspired to to get busy with the overstock of Chia seeds I have in my pantry, thank you 🙂 (Pinning this now!)
Lucy says
Thank you!!