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thermomix artisan bread

Thermomix Artisan bread

5 from 3 votes
This super easy Thermomix Artisan bread is so easy to make and requires virtually no kneading. The simplest bakery style bread recipe for the Thermomix. On a Sunday we sat together for hours. While my dad was reading the newspaper and my grandma telling some funny stories that nobody understood, I was eating Nutella bread roll with banana. And the bread was always homemade the evening before. I remember the whole house smelled like fresh bread and when it was done I would sneak downstairs and cut of the first piece. It was still warm and you could smell the sourness of my dad’s sourdough. I spread some butter on it and sprinkled over salt. It was gone within seconds. The butter and salt topping is something that I have learned from my grandma. In her days she did not have much so in order to make the bread tastier she simply added salt to the butter instead of lovely cheese or salami. My dad always told me that what is very important when making bread is that you make it with love, because he said it tastes twice as good if it’s made with love (Literal translation: Made with love tastes twice as good). And he is right. Be passionate about your bread, it is like a little person, if you take great care of it, you can see the difference in the end result. Let me tell you something about Thermomix artisan bread. Forget your kitchen aid. This machine simply does it all. The way the blade kneads the dough is unique. It creates such smooth dough, which has plenty of air and you can see how it stretches the gluten making it a perfect consistency for bread. Thermomix artisan bread is the simplest recipe and only contains white flour. You can split the flour types and add some wholemeal flour or rye flour. But remember the darker the flours get, the more time it will require to rise and the harder it is to activate the gluten. Different flour types behave in very different ways and I would suggest if this is your first attempt to make bread, stick to the original recipe and you will have some really nice artisan bread. I use a casserole dish with a lid or some called it Dutch oven to make bread. When I baked bread without this dish the crust never turned out as perfect and golden brown. I preheat my oven with the dish inside to get it up to a really hot temperature. Once my bread has finished proofing, I take out the dish from the oven, open the lid, insert my bread and quickly put it back in the oven with the lid, adding a few ice cubes to the bottom of the oven. That creates steam and will make the bread double in size and develop a nice crack like authentic artisan bread. What is your favourite bread? Have you ever wondered how your favourite bread is made? Leave me a comment  and I would love to share my thoughts.

Ingredients

  • 500 g strong white flour
  • 330 ml water lukewarm
  • 1 pack dried active yeast
  • 10 g salt
  • 10 g molasses
  • 1 tablespoon olive oil

Instructions

  1. Add water and yeast to the mixing bowl and combine on setting 1 Min./Speed 2.
  2. Add flour, olive oil, molasses and salt (in this order!) to the mixing bowl and knead until smooth on setting 2 Min./ Kneading Function.

  3. Cover the dough and leave to rise for one hour.
  4. Once risen, take the dough out of the bowl and place it onto a floured surface.
  5. Preheat your oven to 250°C and place a round casserole dish with a lid in the oven to heat up really hot.
  6. Form your dough into a round loaf and place in a floured bread proving basket or a floured round bowl upside down seam side up, covered, to rise for another 30 minutes.

  7. Take your preheated casserole dish out of the oven, uncover and tip your bread into the casserole. Quickly put the lid back on, place in the oven and add 3-4 ice cubes to the oven to steam it up (If you don’t’ have any ice cubes just take a glass of water and chuck the water inside).

  8. After 12 minutes, uncover the bread and you should see it has risen considerably, developing a crack. Now leave the lid off and bake for a further 35 minutes on 220°C until baked through. You can test this by quickly knocking on the bread. If it sounds hollow, it is done.
  9. Remove from the oven, take out of the dish and leave to cool on a wire rack. Enjoy!

 

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82 Comments

  1. sophiahandschuh on October 18, 2015 at 11:26 am

    Thank you so much for your amazing feedback. Definitely tune in this week for some great new recipes.

  2. Rachel on February 3, 2016 at 11:04 am

    How many grams is 1 pack of active yeast? Can’t wait to try this

    • Weehooey A Weehooey A on February 3, 2016 at 11:05 am

      Hi Rachel it’s 7g 🙂 tell me how it went.

  3. Dany on February 6, 2016 at 12:54 am

    Just wondering what size loaf this will produce. I have a smaller round Dutch oven approx 22 x 8 cm. is this too small or OK? TIA

    • Weehooey A Weehooey A on February 6, 2016 at 7:28 am

      Hi Danny that would be OK. Mine is from ikea and about 24cm 😉 let me know how you get on.

  4. Snezhana Angelova on February 27, 2016 at 12:52 pm

    Thank you for sharing! It’s delicious!

    • Weehooey A Weehooey A on February 27, 2016 at 1:07 pm

      No worries 🙂 glad you like it.

  5. Kasey on February 27, 2016 at 9:53 pm

    ?What is ‘strong’ flour

    • Weehooey A Weehooey A on February 27, 2016 at 9:58 pm

      Hi kasey, strong white bread flour is made from hard wheat and has a higher gluten content, which makes it suitable for making bread. You can find this in the supermarkets also known as bread flour. Plain flour is just made from softer wheat and therefore suitable for making cakes. The gluten content is needed to produce the glue in the bread to hold it together. If you are struggling to find strong flour just use plain flour instead it will produce very similar results. Hope that helps 🙂

  6. Bev West on February 28, 2016 at 8:50 am

    Do you or your Dad have a sourdough plus starter recipe …Iam in Australia and love your recipes

    • Weehooey A Weehooey A on February 28, 2016 at 9:00 am

      Hi Bev at the end of this month I’m releasing a book Which will discuss the basics of baking and also have a beautiful recipe for sourdough. I’ll keep you posted on that one 🙂

  7. Bev West on February 29, 2016 at 9:29 am

    That sounds great thanks Sophia

  8. Penny Chennell on May 20, 2016 at 10:33 am

    I’d be so grateful to have tips for gluten free bread. The shop bought stuff is awful,except in France from a bakers. I have a Thermie.

    • Weehooey A Weehooey A on May 20, 2016 at 10:34 am

      Hi penny, I’ll put together a few tips soon and will release them 🙂

  9. Kristy on May 25, 2016 at 9:06 pm

    Made this on the weekend and it was perfect! Thank you.

    • Weehooey A Weehooey A on May 25, 2016 at 9:07 pm

      Ah amazing! So glad to hear that 😉

  10. Shars on June 2, 2016 at 12:35 pm

    Despite my trying to sabotage this recipe by initially baking at 250 degrees Celsius rather Fahrenheit this recipe worked out perfectly and was delicious . I look forward to trying more of your recipes

  11. Lucy on September 21, 2016 at 11:06 am

    Great bread thanks! I was a bit baffled by the ice cubes in the oven but it worked a treat.

  12. Mel on October 9, 2016 at 3:52 am

    Don’t know what went wrong. It did not rise in the TM bowl and also for the second rise. Followed directions to a tee

    • Weehooey A Weehooey A on October 9, 2016 at 6:24 am

      Hi Mel, that is very strange. It sounds like there is an issue with the yeast. Please can you tell me exactly what type of yeast you used and how cold your house is?

  13. Suzie on December 1, 2016 at 7:24 pm

    Can you please tell me what temperature you mean by ‘lukewarm’ thank you

  14. Marjorie on December 21, 2016 at 7:42 am

    I make this bread often and we love it. The crust is excelllent.

  15. Chirsty on January 9, 2017 at 8:59 pm

    Fantastic bread! Thank you for the recipe. I used black treacle instead of molasses (as that is what I had in the cupboard) and it worked well. I baked the bread in a 22″ pan and it is well risen with a delicious crust and lovely texture. Perfect!

  16. Sue on January 13, 2017 at 6:38 am

    Hi Sophia,

    I was wondering whether when you tip the bread into the dutch oven, do you invert it? When I tried to slide it in, it stuck on the side of the proofing basket and then became mishapen, causing a bit of deflation. It did cook okay though and was delicious.

    • Weehooey A Weehooey A on January 14, 2017 at 12:04 pm

      Hi Sue yes I do invert it the seam
      Always needs to be underneath. I tip into onto my hand and the lift it into the Dutch oven. Always make sure that your bread proofing basket is properly floured as well 🙂 x

    • Sue on January 15, 2017 at 5:08 am

      Thanks, Sophia. Mine would have been a bit soft to put onto my hand, so I will try adding a bit more flour next time. My husband said that it actually tasted like bread we had about 50 years ago. He kept eating it until I had to tell him to stop!

      • Weehooey A Weehooey A on January 15, 2017 at 12:17 pm

        That’s fine in that case just tip it into the form upside down straight away. That should work fine. x

  17. Carol on January 13, 2017 at 10:40 am

    Do you have a the fan on in the oven and do you oil the dish at all

    • Weehooey A Weehooey A on January 14, 2017 at 12:04 pm

      I do have a fan oven but don’t use oil. I actually have a well seasoned Dutch oven so don’t really need to put more oil in. Xx

  18. Michelle on January 14, 2017 at 8:04 am

    Is there a substitute you can use for the molasses ??
    Great recipes and blog by the way !

    • Weehooey A Weehooey A on January 14, 2017 at 12:05 pm

      Hi Michelle you can use black treacle or even some dark honey if you don’t have molasses 🙂

  19. Fiona Hogarth on January 18, 2017 at 7:06 pm

    Hi, this is the first time I have made bread with my Thermomix and it turned out amazing. Thank you so much for this recipe. I love all the special instructions that you have learned from your Dad.

  20. Mary on January 26, 2017 at 1:49 am

    Hi Michelle. Do I leave the dough to rise in the thermomix bowl or do I transfer to another oiled bowl?

    • Weehooey A Weehooey A on January 26, 2017 at 6:42 am

      Hi Mary I actually leave it in the mixing bowl because I’m lazy 🙂 I just cover it with the lid and measuring cup to prevent it from drying out x

  21. Heather on April 4, 2017 at 12:08 pm

    Hi Sophia,
    Are those temperatures fan oven or conventional oven temps? (Seem very high for fan oven temp?)
    Thankyou!

  22. Lee Tanny on May 11, 2017 at 3:19 pm

    Hi, ,can I use brown or white sugar to replace molasses ? Will it make any difference ?

    • Weehooey A Weehooey A on May 23, 2017 at 2:36 pm

      Hi Lee, It will just be the colour that is different. Try using muscovado sugar perhaps. x

  23. Sam on June 12, 2017 at 10:35 pm

    Hi, could I use golden syrup instead of molasses?

    • Weehooey A Weehooey A on June 16, 2017 at 11:36 am

      Hi Sam, you could use black treacle, golden syrup would make it a little too sweet. Alternatively, you could use some honey and dark muscovado sugar.

  24. Chirsty on October 19, 2017 at 11:39 am

    Fantastic bread recipe – the best bread I have ever made in my Thermomix. Thank you for such precise instructions, it really was fool proof. Now to enjoy it with a lovely veggie soup that I made in the thermomix whilst the bread was baking. Happy days!

  25. Sarah on October 27, 2017 at 3:33 am

    Do you have to use white flour, or can you use mixed wheat free flour? Anyone tried that?

    • Weehooey A Weehooey A on January 11, 2018 at 10:42 am

      I’m not sure what you mean by mixed wheat flour but you could gor example add some wholemeal bread flour or rye flour into the mix as long as you always stick to the total same amount of flour as stated in the recipe. x

  26. Trish on December 11, 2017 at 8:35 pm

    I can honestly say this is the best bread I have ever made – thank you ☺️

  27. Lesley Barber on January 19, 2018 at 1:48 pm

    This is my “go to” bread which I make weekly. Usually I replace 50 gr of strong white flour with light rye flour but today I also added 120 gr of walnuts and 30 gr of sunflower seeds. Well, need I say more, it took it to another level and it will definitely be repeated. – Thanks Sophia.

  28. Kristy on January 23, 2018 at 9:57 pm

    Could you use fresh yeast? If so how much?

    • Weehooey A Weehooey A on February 19, 2018 at 10:09 am

      Yes you can, it would be about 30g 🙂

  29. sotandwens on February 12, 2018 at 3:42 am

    Finally made this today after getting my proving basket and dough thingy. Absolutely delicious!! Best bread ever!. Just a question. . . .do I wash the proving basket or just wipe it out?

    • Weehooey A Weehooey A on February 19, 2018 at 10:04 am

      Just brush it out with a household brush, preferably no water or wiping and try not to wash it 🙂

  30. Athenian on February 14, 2018 at 8:40 pm

    Great recipe, successfully tried with different types of flour …tnx Sophie!

  31. Wendy Makris on February 22, 2018 at 4:19 am

    This bread would have to be the best I have ever made! It is better than the bought loaves and I never thought it would be possible to make bread this good at home. I cooked it in my camp oven and wondered if I tried this when out camping, do you think it would still work if I put the bread in the camp oven on a rack and then put the ice on the bottom? Thank you so much Sophia!!! Amazing!

  32. Dorothy on April 10, 2018 at 12:26 am

    Sophia, my Dutch oven instructions say heat only to 200Deg.C. Is it still possible to bake this bread?

    • Weehooey A Weehooey A on April 23, 2018 at 7:31 am

      Oh, I would be careful then. What type of bread is it? I always heat mine a lot higher so I am wondering if it is enamel coated and that is why?

  33. jkraffin on April 25, 2018 at 9:31 am

    I am so pleased with the taste of this loaf. I made it after I kept failing at the breads using the starter in the 7 day challenge. This seems to be the only bread I can make, and you know what that’s okay for now because it’s perfect for us. Even the 1 & 3 year olds love it!!!

  34. Freddie on May 20, 2018 at 3:07 pm

    Great Recipe Sophia thank you – have you tried Spelt flour for this method – how did you get on? I presume it will also need longer proving?

    • Weehooey A Weehooey A on June 13, 2018 at 8:54 am

      When you switch to spelt flour you need to add some white flour that helps the dough become elastic. Spelt is a very extensible flour and will deflate quite a bit so it is important to create the right balance so that you don’t end up with a flat bread 🙂 I recommend at least 30% strong white flour mixed with 70% spelt.

  35. Chirsty White on May 22, 2018 at 7:52 pm

    Hi Sophia, Love this recipe and make it all the time! Is it possible to make this and prove it overnight in the fridge? How long do you think it would need to be out before baking? Thanks

    • Weehooey A Weehooey A on June 13, 2018 at 8:51 am

      Hi Christy, you would need to use about 1/2 of the yeast and the prove overnight. The next day you can bake after it has risen for a couple hours at room temperature 🙂

  36. Tersha on May 26, 2018 at 6:48 am

    Mine didn’t rise very much and is rock hard! The middle tastes yum. What did I do? Disappointed no bread for our pumpkin soup

    • Weehooey A Weehooey A on June 13, 2018 at 8:47 am

      that sounds like there is a yeast problem. Either the yeast was too weak, too little yeast used, the yeast was off or the brand of yeast you used was not right. I always use quick yeast from Dove’s Farm. It is an orange packet. x

  37. Angeline Chye on June 26, 2018 at 2:10 am

    Tried it for the first time last week and it was perfect. I used a glass casserole dish with glass lid. I didn’t have any molasses so used a mixture of honey, molasses sugar and a bit of water. I live in Malaysia. The dough rose very well in my warm kitchen. Thanks for the recipe! Everyone loved it.

  38. Bren on December 20, 2018 at 8:40 pm

    i am only started baking few times recently, hence the silly question. I only have a rectangular covered dish to bake this… i suppose it wouldnt make a difference?

    • Jesse S Jesse S on January 17, 2019 at 3:15 pm

      that would work too as long as it is covered and preferably cast iron. Heat it up in the oven nicely before you drop the bread in and you will definitely have some fab results.

  39. Eleni on May 25, 2019 at 9:18 am

    Thanks Sophia! I absolutely love this recipe and make it all the time <3 <3 <3

  40. John on August 10, 2019 at 2:17 am

    Thanks for this recipe it has become my ‘go-to’ bread. As far as I am concerned you have to have crusty bread with pasta dishes or winter soups. I have even fiddled a bit (usually my results are far better if I just follow along).
    Turns out using 10% rye flour (50g) makes it even better.
    So I just wanted to say thanks.

  41. Ballal on October 24, 2019 at 5:47 pm

    Thank you so much for this great recipe! Second time i’m making it now. Going to become a weekly staple.

    If I wanted to add seeds/nuts, would this be a suitable recipe? And at what stage would I add them?
    Kindest regards
    BM

    • Sophia H Sophia H on February 9, 2020 at 8:23 am

      Absolutely, add them before kneading and just have a little extra water to hand if your dough feels a little dry because the seeds/nuts soak up water too.

  42. Fay Kennedy on October 30, 2019 at 11:27 pm

    Sophia, I have have a Zug combe-steam oven would you bake this bread on hot air steaming instead of using ice blocks to steam up oven?

    • Sophia H Sophia H on February 11, 2020 at 10:58 am

      That would work if you can switch it back to conventional oven settings after 15 minutes.

  43. Shunee on October 31, 2019 at 11:13 am

    This is such a lovely artisan bread! Love it to the max and i have been baking this every now anf then. Thanks Sophia for the great recipe.

  44. Estelle on December 13, 2019 at 2:16 pm

    I tried this recipe this morning. After the kneading the dough was only crumbs. The bread was very dense after it was baked although good . How should the dough be after the kneading time?

    • Sophia H Sophia H on February 9, 2020 at 8:29 am

      I suspect issues with the type of flour used. Perhaps the flour soaked up too much water. The dough should feel soft. Mine always does when using the right flour. If you ever find this happens to you, simply add a little flour until the dough feels silky and a bit like a soft pillow.

  45. Mary Rogan on December 29, 2019 at 4:36 am

    Molasses substitute please.
    Any authentic ciabatta bread recipes for tm5?

  46. Jamie on December 31, 2019 at 1:18 am

    Hi Sophia,

    I’m very much a beginner at baking bread and love your recipe.

    I slashed a square on top after the second proof but this caused the bread to deflate quite a bit. What might I have done wrong? And can I get away without slashing it next time (it rose so beautifully before that!)?

  47. Emily on February 3, 2020 at 2:37 am

    Great bread but I struggle to lift the dough from the floured bench to the Dutch oven without it deflating. Is there a trick to this? I also read in comments about using a proofing dish but it’s not written in your instructions. What is one of these and is it necessary?

    • Sophia H Sophia H on February 11, 2020 at 10:33 am

      Hi Emily, perhaps the problem is that the dough is already proved too much on the bench. A bread proving basket would do the trick. I have updated the instructions to explain that step.

  48. Clarice Feldman on March 19, 2020 at 1:57 am

    I was pressed for time and couldn’t do my usual long rise bread and decided to try this one..it’s a winner! The directions are a bit unclear about the ice cubes.I don’t see how adding the ice to the oven would create steam INSIDE the Dutch oven. I put a few inside the ceramic cloche I use , instead, and that worked fine. (The effect is like using the wetter dough in the classic no knead recipes.) If you are making the bread on a baking sheet or a loaf pan, putting the cubes in the oven is the way to do it.

  49. kneadingnancy on March 29, 2020 at 5:49 am

    First time bread maker but am now a devotee thanks to this recipe. Super simple and the crunchy crust is perfection. Tip: watch the video as I found it helped me make better sense of the written instructions. Thanks so much for sharing 🍞

  50. Lim Peh Ling on March 31, 2020 at 1:30 pm

    Beautiful and yummy crust! Thx for this easy vegan recipe. Only thing was, I forgot to gerease the casserole dish! Alas, bread was stuck and I had hard time taking it out 😝

  51. Ellen on April 4, 2020 at 5:45 am

    This is a really great bread recipe!
    My loaf worked out perfectly and was so crusty! I haven’t found a perfect bread recipe that’s easy yet until now! I don’t usually write reviews but this recipe certainly deserves a good review.
    Although I didn’t have molasses but I did have pomegranate molasses….. it works perfectly with pomegranate molasses incase any one is wondering. I also added a tablespoon of sour dough starter in another loaf and it was delish!
    Going to put a twist on this recipe with some cheddar and jalapeños tomorrow!
    Thanks for the recipe!

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