Thermomix seeded wholemeal bread

Steamed Wholemeal Bread

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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 Termomix. I'm just so proud of this book, its my first ever hard cover and 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! Get the book for UK and Worldwide  and Australia & New Zealand.

You can see me making this loaf live on Facebook as well. In the video, you'll notice im using a really cool loaf tin called a Wunderform. It's made of silicone, oven proof, fits inside the Varoma and the best thing of all is that the sides dismantle so you never have any issues getting the loaf out at the end! Get the Wunderform from my shop for the UK & Worldwide, and Australia & New Zealand.


  • 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*
Total Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 297mg 12%
Potassium 230mg 7%
Total Carbohydrates 31g 10%
Dietary Fiber 4g 16%
Sugars 3g
Protein 8g 16%
Vitamin A 0.9%
Vitamin C 0.2%
Calcium 2.1%
Iron 12.6%
* 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

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