Thermomix Bread

Kevin Kindland

Kevin Kindland

26th June 2014
Kevin Kindland

Thermomix Bread

Tip: To make this bread with a “ferment”, i.e. similar to a starter, just make the recipe one day with an extra 200 g strong white flour and an extra 140 g water, then set aside 200 g of the dough in the fridge in a bowl covered with cling film for 24 to 48 hours. Each time you make bread after that, just add the ferment to the ingredients above before mixing and working, and set aside a new 200 g piece in the fridge after the working. Using a ferment will give your bread an even better flavour.


  • 1kg Strong Yorkshire Flour
  • 30g Milk Powder
  • 20g Salt
  • 20g Sugar
  • 30g Yeast
  • 40g Rapeseed Oil
  • 550 Water Warm
  • 500g Ferment 500g of the day before bread


Add all ingredients and mix 20 seconds/Speed 3 to combine. The mixture should form a ball and the dough should begin to clean the sides of the bowl. If it’s too dry, add a little more water (common with organic flours) and mix a few seconds more.
Set the timer for 7 minutes, put the Speed dial to lid locked position, and press the Dough button to start the working of the dough. Do not leave your Thermomix unattended while on Dough Setting. The dough will end up being smooth, shiny and slightly tacky. Scrape out the dough into an oiled bowl. Return the TM bowl to the base and whizz at Speed 8 for a few seconds to send the remaining to the sides of the TM bowl – scrape out and add to the bowl of dough. Cover the dough with a tea towel and leave to rise until almost doubled in size. This may take several hours if the room is cool, but the slow rising adds to the flavour and digestability of the bread.
Scrape out of the bowl onto a heavily floured surface and dust the top with more flour. Without working the air out of the dough, form a loaf shape or divide into 15 to 20 pieces and form into rolls. Put into a 900 g loaf tin, or place on a baking sheet. Cover with a clean tea towel and leave to rest until almost doubled in size. 5. Bake 20 to 30 minutes for a loaf or 10 to 12 minutes for rolls at 220°C/425F/gas 7. Aga Ovens: Bake same timings in the Aga Roasting Oven on the rack on the floor.

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