Multigrain Seed Bread – Thermomix


Louise Fulton-Keats and Lucy Nunes show us how to make a delightful Multigrain Seed Bread using a Thermomix. With the help of Lighthouse Bread & Pizza Flour, we are shown just how easy it is to get a nutritious and rustic looking loaf in easy to follow steps.

For more information about Thermomix.

Multigrain and Seed Bread with Thermomix

Makes 1 loaf

Prep time 10 minutes

Standing time 1 hour

Cooking time 40 minutes


  • 100g cracked wheat
  • 20g linseeds
  • 20g sesame seeds, plus extra to sprinkle
  • 10g poppy seeds
  • 350g lukewarm water
  • 7g instant dry yeast (1 sachet)
  • 10g salt
  • 350g Lighthouse Bread & Pizza Flour (strong bakers flour)
  • 20g olive oil
  • 20g sunflower seeds, plus extra to sprinkle
  • 20g pumpkin seeds, plus extra to sprinkle


  1. Place the wheat and the seeds into the TM bowl. Mill for 1 minute on speed 9.
  2. Add the water, yeast, salt, flour and oil. Mix for 6 seconds on speed 7 to combine.
  3. Set dial to closed lid position. Knead dough for 2 minutes on interval speed. In last 20 seconds, add the sunflower and pumpkin seeds.
  4. Transfer the dough to a clean bench. Knead the dough into a ball. Place in a large oiled bowl and cover with plastic wrap and a clean tea towel. Stand for about 40 minutes or until the dough has doubled in size.
  5. Place dough on a clean bench. Punch back dough with fist and knead into a ball. Sprinkle the bench with extra sesame seeds and flatten the dough into a rough rectangle. Roll dough into loaf shape. Place the dough onto a floured baking tray and cover with a clean tea towel. Stand for 30 minutes or until doubled in size.
  6. Preheat oven to 230°C conventional or 210°C fan-forced. Bake for 40 minutes or until it sounds hollow when tapped on the base.
This entry was posted in Video. Bookmark the permalink.

Comments are closed.