We knead this bread in 3 minutes on kneading mode, then it goes straight into the cold oven. No proving time, no preheating, no waiting. This works because dried yeast is activated as the oven heats up, and the dough rises during the first 20 minutes of baking. Other breads need 40 minutes to rest before going in the oven. Here, the rise happens inside the oven.
We now bake this bread twice a week. It is the loaf we make when we realise in the evening that there will be nothing left for breakfast tomorrow morning.
5-Minute Bread with the Thermomix®
Ingredients 0 / 10 ✓
- 170 g sunflower seeds
- 200 g plain flour (Type 405)
- 200 g rye flour (Type 1150)
- 60 g jumbo oats
- 1 tsp bread spice mix
- 2 tsp salt
- 1 sachet dried yeast
- 1 tbsp sugar
- 350 g lukewarm water + a little extra for brushing
- rapeseed oil for greasing the tin
Instructions 0 / 4
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1
Knead the 5-minute bread dough.
Set aside 40 g of sunflower seeds.
Add the remaining ingredients to the mixing bowl and knead for 3 minutes / kneading mode.
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2
Grease the loaf tin.
Meanwhile, grease the loaf tin.
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3
Transfer dough to the loaf tin.
Transfer the dough to the loaf tin, smooth the surface and brush with a little water. Scatter the remaining sunflower seeds on top and score lengthways to a depth of 1 cm.
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4
Bake the bread.
Place the bread on the middle shelf of the cold oven and bake for approximately 1 hour at 190 °C top and bottom heat.
Tip: You can also mix the sunflower seeds with other seeds, such as pumpkin seeds, linseed or sesame.
Video
Nutrition per serving
Why the cold oven gives a crispier crust
The cold oven gives the dough time to rise during the first 15 to 20 minutes. The crust forms more slowly because the heat increases gradually. The result: more volume, fewer cracks, a crispier surface. In a preheated oven, the crust would set immediately and block the rise.
We put the bread on the middle shelf as soon as the dough is in the tin. Set the oven to 190 °C top and bottom heat and bake for 60 minutes. Fan-assisted mode dries the crust out too much.
The 40 g of sunflower seeds as a topping
Of the 170 g of sunflower seeds, 130 g go into the dough and 40 g are scattered over the surface. There is a practical reason for this: seeds in the dough make it denser and more compact. Seeds on the surface toast during baking and add texture.
After kneading, transfer the dough to the greased loaf tin, smooth the surface and brush with water. Scatter the remaining sunflower seeds on top and score lengthways with a sharp knife to a depth of 1 cm. The score gives the bread room to rise without the crust splitting at the sides.
Rye flour Type 1150 adds structure
The recipe uses 200 g plain wheat flour (Type 405) and 200 g rye flour (Type 1150). Rye absorbs more water than wheat and makes the dough firmer. Using only wheat flour would produce a too-airy loaf that falls apart when sliced. Using only rye flour would make it too dense.
The 60 g of oats absorb moisture during baking and keep the bread moist. Without them the bread would taste dry after a day.
3 minutes on kneading mode is enough
Kneading mode works the dough evenly and develops the gluten in the flour. For a yeasted dough this is important so the dough becomes elastic and can hold air. 3 minutes is sufficient. Kneading longer does not improve the dough, it only makes it warmer.
Grease the loaf tin well, ideally with a neutral rapeseed oil. Butter burns at 190 °C and leaves a bitter taste. Baking paper works too, but makes the side crust softer.
Using other seeds and grains
You can replace some or all of the sunflower seeds with pumpkin seeds, linseed or sesame. Linseed swells more than sunflower seeds. If you use more than 50 g of linseed, add an extra 20 g of water. Sesame toasts faster and turns dark on the surface, but gives a nuttier flavour.
Bread spice mix (coriander, caraway, fennel) is optional. Without it the bread tastes more neutral and goes well with sweet spreads. With bread spice it becomes more savoury and pairs better with cheese or cold cuts.
Turn out of the tin straight away after baking
Remove the bread from the oven after 60 minutes and turn it out of the tin immediately. Leave to cool on a wire rack, not in the tin. Otherwise the residual moisture is drawn into the crust and makes it soft.
Leave to cool completely before slicing. Warm bread is difficult to slice and goes soggy. Wait at least 2 hours.
Storage
The bread keeps in a bread bin at room temperature for 4 to 5 days. In the fridge it dries out more quickly. Freezing works well. Slice before freezing and toast individual slices straight from frozen.
Goes well with: Butter, cheese and jam.
Related recipes: Quick Wholemeal Bread, Seeded Wholemeal Loaf, Potato Bread.
