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Thermomix seeded wholemeal bread

Steamed Wholemeal Bread

5 from 1 vote
Prep Time: 6 minutes
Cook Time: 1 hour
Total Time: 1 hour 6 minutes
Servings: 8 Slices

At home we always have some type of wholemeal loaf that I can quickly slice up to have a snack. It is more wholesome than bread made with white flour, and the flavours are quite intense so one slice is almost enough to fill me up until next mealtime. This is almost as awesome as pumpernickel but less dense. 

You could use this bread for the kids’ lunches and lather with some freshly made cultured butter, or make a classic peanut butter and jam sandwich. This Steamed Wholemeal Bread recipe is part of my brand new book Steaming Hot which is dedicated to all things Varoma in the Thermomix. I'm just so proud of this book, as it looks absolutely stunning. I am also especially proud of the recipes because they were a real test of my imagination. 

Before this book I, like many of you, never really used my Varoma enough, so it was a really wonderful learning experience developing these recipes and discovering how to use my Varoma more than I ever thought I could!


  • 1 Tbsp unsalted butter
  • 10 g oats for dusting
  • 10 g semolina or polenta for dusting
  • 250 g whole spelt grain
  • 250 g water
  • 1 heaped tsp dry active yeast  or 15g fresh yeast
  • 50 g strong white bread flour
  • 10 g molasses or black treacle
  • 10 g balsamic vinegar
  • 1 tsp sea salt
  • 100 g sunflower seeds  or any other seeds of your choice


  1. Grease a loaf tin (no more than 20cm in length) with butter and dust with oats and polenta. Set aside.
  2. Place the whole spelt grain in the mixing bowl and grind 1 Min. / Speed 10. Transfer into a small bowl and set aside.

  3. Place the water and yeast in the mixing bowl then warm 1 Min. / 37°C / Speed 2. Add the ground spelt, strong white bread flour, molasses, balsamic vinegar, salt and sunflower seeds then mix 30 Sec. / Speed 3.

  4. Pour the mixture into the prepared tin and cover with clingfilm. Place the tin in the Varoma dish.
  5. Place 1000g water in the mixing bowl and fit the Varoma into place. Steam 50 Min. / Varoma / Speed 2 (Please note, if you are using a silicone loaf tin, increase the cooking time to 60 minutes).

  6. Remove the loaf tin and cling film. Leave to cool before slicing.
Nutrition Facts
Steamed Wholemeal Bread
Amount Per Serving
Calories 228 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 297mg13%
Potassium 230mg7%
Carbohydrates 31g10%
Fiber 4g17%
Sugar 3g3%
Protein 8g16%
Vitamin A 45IU1%
Vitamin C 0.2mg0%
Calcium 21mg2%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
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  1. Sandra on June 19, 2018 at 2:18 pm

    Hi Sophia,
    Like most people I don’t use the Varoma much, so wanted to try something easy. I purchased your book “steaming hot” and made this bread, absolutely amazing. I never thought steaming bread would taste so good. A big thumbs up from me. Next on the list, bagels!

  2. Fee Moores on June 21, 2018 at 12:10 am

    OMG! How delicious is this bread? And so easy with your amazing video & instructions. Thank you

  3. Leone B Leone B on June 29, 2019 at 6:12 am

    I made this yesterday – I used spelt flour instead of the whole spelt grain. This is an amazing recipe…
    Like a lot of people, I dont use my veroma often enough.. this will certainly be a regular for me. Thanks Sophia

  4. Arwen G Arwen G on January 10, 2020 at 8:03 pm

    I love this bread, thanks so much for the recipe, it’s even delicious toasted with heaps of butter!

  5. Vicky on January 15, 2020 at 8:02 pm

    This looks delicious but I have diabetes, could I omit the black treacle and still be ok?

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