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Thermomix Sandwich Bread

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This super quick 3-minute no knead Thermomix Sandwich bread is perfect for packed lunch and prepared in no time. Great recipe if you are in a rush. If you are in a hurry and really need a bread for breakfast, you should give this super simple Thermomix sandwich bread a go. There is no kneading required, it tastes absolutely perfect and makes a great lunchbox snack for the kids. The trick is to roll the dough up and put it in the tin to rise without touching it again. That way the air will be kept inside the bread and it can relax well. The secret to a great crust is to brush some water over the bread while it is proofing. That avoids having a dry dough surface and allows the dough to expand more easily. Definitely try that but be sure not to cover the bread with clingfilm, otherwise it will stick. What's your favourite bread recipe? Leave me a comment.


  • 750 g plain flour
  • 2 tsp salt
  • 1 Tbsp dry active yeast
  • 50 g vegetable oil
  • 250 g milk
  • 200 g water


  1. Grease a 2-pound loaf tin with greaseproof paper.
  2. Place the plain flour, salt, yeast, vegetable oil, milk and water in the mixing bowl. Knead 3 Min. / Kneading function.
  3. If you don't have a Thermomix, place the plain flour, salt, yeast, vegetable oil, milk and water in a large mixing bowl and knead until you have a smooth dough. This may take up to 10 minutes.
  4. Place the dough on a floured surface and roll out to a rectangle about the length of the tin and double the width. Roll up and place in the tin. Cover with a tea towel and leave to rise for 1 hour until doubled in size.
  5. Meanwhile, preheat the oven to 220C.
  6. Once risen, uncover and splash the bread with some water. Bake in the oven for 25-30 minutes. If it starts getting too brown, turn down the heat to 200C for the remaining time. Tap the bread, if it sounds hollow, it is done.
  7. Remove from the oven and leave to cool on a wired rack. Enjoy!

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  1. Carlotta on September 5, 2017 at 9:41 am

    Hi, do you think it would work with olain brown flour with same quantity of ingredients?

    • admin admin on October 24, 2017 at 8:06 am

      I would mix wholemeal bread flour with the strong white to make it but wouldn’t necessarily go for brown flour all together. x

  2. Jocelyn on May 14, 2018 at 2:08 pm

    Do you have a Gluten Free version of this?

    • admin admin on June 13, 2018 at 8:54 am

      Not yet 🙂

  3. Eve on February 17, 2019 at 8:17 am

    Would bakers flour work instead of plain flour?

    • Jesse S Jesse S on February 26, 2019 at 10:58 am

      Yes of course 🙂

  4. Rachael on February 17, 2019 at 8:53 am

    Could you prepare this the night before and leave to rise and than cool in the morning ?
    Thank you

    • Jesse S Jesse S on February 26, 2019 at 11:01 am

      You could, I would use a little less yeast, up to a third less as it might rise too quickly otherwise in the fridge and then not have enough strength to lift up in the oven the next day.

  5. Josephine on February 17, 2019 at 3:41 pm

    Can I half the recipe?

    • Jesse S Jesse S on February 26, 2019 at 11:01 am

      You could definitely try, it might make quite a small loaf though and the warming time for the yeast would only be 1 minute instead 🙂

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