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.
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!