Thermomix: Wholemeal bread without bread improver

Thermomix: Wholemeal bread without bread improver

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Without bread improver bread can sometimes be dry and dense in texture and not fluffy. But this recipe is a softer texture without the bread improver. This recipe dough takes shorter time to prove. Do not let the dough rise longer than specified time as dough will sink when you put it in the oven.  Do not place any water container into oven. I find out you can make crusty bread without placing water in the oven. Here is how; after baking for 30 to 32 minutes, remove the bread from the pan & remove the baking paper (if used) from the bread put it back in the oven (on oven rack) and bake further 6 to 7 minutes.

Use large bread tin  (Length 27 cm x 12 cm  wide by 10 cm deep)
Makes one loaf 1.230 kg
Line sides and base of bread tin with baking paper.
450 g water
750 g plain wholemeal flour
60 g olive oil or choice of yours 
30 g organic honey or choice of yours
5  level tsp dried yeast
3 tsp organic apple cider vinegar
2 &1/2 level tsp ground pink himalayan salt or your choice of salt  
1.Place water into TM bowl and heat to 37 degree celsius / 2 minutes / speed 1.
2.Place flour into TM bowl then all the other ingredients. Mix for 5 seconds / speed 5.

3.Knead the dough on locked lid position / 6.30 minutes / interval setting. 
Do not add extra flour, if the dough is sticky. Handle the dough with oily hands. 
4.Roll and shape dough to fit into tin. Very loosely cover with the cling wrap and leave in a warm place to rise for 40 to 45 minutes. 
See the picture.
5.Preheat oven 190°C (fan force oven180°C).

6.Spray lightly with cold tap water and bake for 30 to 32 minutes or till bread sounds hollow when you tap the top with your fingers.
7.Remove bread from the tin, remove baking paper and place bread into the oven bake for another 6 to 7 minutes.

8.Cool on wire rack.


Hints & Tips;

For quick rising, heat the fan forced oven to 30°C and then switch off once  this temperature is reached. Place the loosely covered dough into oven and close the oven door for  the dough to rise. You will only need to let the bread rise for 15-20 minutes this way.
This bread can keep in pantry up to 4 days.


  1. Hi there,

    I am a big fan of your wholemeal + white bread and have been making it for the family. Everyone loves it! Just wondering if you are ever going to come up with a wholegrain bread recipe? Read that wholegrain has a lower GI index, maybe worth giving it a go. Thanks so much in advance!