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LS Spelt Bread



20 slice(s)

LS Spelt Bread

  • 20g chia seeds
  • 85g water
  • 280g water
  • 20g dried instant yeast
  • 150g wholemeal spelt flour
  • 50g sunflower seeds
  • 400g white spelt flour
  • 2tsp salt
  • 1tbsp Honey or raw sugar
  • 1tbsp apple cider vinegar
  • 1tbsp balsamic vinegar
  • 20g Rice Bran Oil
  • 40g Linseeds
  • 6
    1h 35min
    Preparation 1h 5min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Recipe's preparation

  1. Combine chia seeds and 85g water in cup and set aside to swell.
    Measure 280g water into TM bowl, Heat 2 min 37degrees.
    Add yeast and mix 3 secs sp2.
    Add remaining ingredients in order given, adding soaked chia seeds last.
    Mix 6.secs sp6. Scrape down sides and lid.
    Knead 4 mins.
    Turn onto oiled Thermomat or heated Thermoserver, leave to rise 30mins.
    Punch down and put into heated bread tin lined with baking paper, sprinkle top with extra sunflower or linseed if wished, rise another 30 mins.
    Bake 200 fan forced oven 30 mins

Accessories you need

  • Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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