We have been baking Nimmersatt Bread with the Thermomix® several times a month for years. Four different types of flour in one loaf sounds complicated, but it is the opposite: each flour has a specific job to do in the crumb.
The 400 g of wheat flour Type 550 give the bread volume and a light, open base. The 50 g of Type 1050 add more structure to the crumb because the higher extraction rate means more bran particles are present. The 200 g of rye flour Type 1050 provide moisture and lasting freshness, as rye absorbs more water than wheat. The 100 g of spelt flour Type 630 contribute a nutty note that a purely wheat loaf lacks.
Nimmersatt Bread with the Thermomix®
Ingredients 0 / 7 ✓
- 500 g water
- 1/2 cube fresh yeast
- 1 tsp sugar
- 400 g wheat flour Type 550
- 200 g rye flour, Type 1050
- 100 g spelt flour, Type 630
- 50 g wheat flour Type 1050
Instructions 0 / 6
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1
Add water, yeast and sugar to the mixing bowl and warm for 3 min / 37°C / speed 2.
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2
Add the remaining ingredients, knead for 4 min / kneading mode, transfer to a bowl, cover and leave to prove for 1.5 hours.
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3
Meanwhile, flour the work surface and grease a bread pot.
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4
Fold the dough 10 times and shape into a loaf. Place the loaf in the pot, spray with water, score the top, close the lid and place on the lowest shelf in the oven.
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5
Set the oven to 245°C top and bottom heat and bake the bread for 50 minutes.
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6
Remove the lid, bake for a further 10 minutes, then leave to cool on a wire rack.
Video
Nutrition per serving
Why 4 Minutes on Kneading Mode for This Dough
The Thermomix® kneads the dough for 4 minutes on kneading mode. That is longer than many other bread recipes. The reason: the four flour types have different water-absorption properties. Rye swells more slowly than wheat, spelt more quickly. The 4 minutes give all the flours time to absorb the water evenly and build a stable gluten network.
After kneading, take the dough out of the mixing bowl straight away and place it in a bowl. Cover and leave to prove for 1.5 hours. The dough will double in volume. If it has not risen noticeably after 1.5 hours, the yeast was too old or the water was too cold.
10 Folds Shape the Crumb
After the proving time, turn the dough out onto the floured work surface and fold it 10 times. Do not knead, only fold: pull the outer edge of the dough in towards the centre, give it a quarter turn, then fold again. This builds tension in the dough and shapes the air pockets. If you simply form the dough into a loaf without folding, you will get a denser, more uneven crumb.
Place the folded loaf seam-side down into the greased clay pot or bread baking dish. Spray with water so the crust does not set too early. Score the top with a sharp knife so the dough can expand in a controlled way. Close the lid.
Baking with the Lid On, Then Without
The bread goes into a cold oven on the lowest shelf. Set the oven to 245°C top and bottom heat and bake for 50 minutes. The lid keeps the moisture inside the pot, allowing the dough to expand fully before the crust sets. That is the reason for the large volume.
After 50 minutes, remove the lid and bake for a further 10 minutes. The crust will become crisp and take on colour. If you prefer an even darker crust, leave the lid off for 15 minutes.
Take the finished bread out of the pot and leave to cool on a wire rack. Wait at least 2 hours before slicing. Cutting too soon makes the crumb soggy because the steam has not yet escaped.
How Long the Bread Keeps
Because of its high rye content, Nimmersatt Bread stays fresh for 5 to 7 days. Store in a bread box or a cotton bag, not in plastic. Plastic softens the crust. After 3 days the crust becomes softer, but the crumb stays moist.
Freezing works well: slice the cooled bread, place the slices in freezer bags and freeze. Defrost individual slices in the toaster as needed. That way you always have fresh bread on hand.
How Other Recipes Approach This Bread
Goes well with: butter, cream cheese and jam.
Many Nimmersatt Bread recipes online use seeds such as sunflower, pumpkin, sesame, linseed or chia, and often add a seed topping on the loaf. Other versions include quark in the dough as a binder instead of just water, some switch entirely to wholemeal flour rather than a flour blend. Dried yeast instead of fresh yeast and sweet additions such as walnuts or cranberries also appear regularly. We deliberately stick with the classic four-flour combination with fresh yeast: the four types deliver volume, structure, moisture and a nutty note without any extras, and the flavour comes purely from the flour. Seeds or walnuts can be added as a variation when baking, but they are not essential.
