One-minute Thermomix Dutch Oven bread

One minute Thermomix bread recipe

The world’s #1 easy bread recipe just became that much easier. The recipe I’m referring to is already the favorite of many but due to a shortage of fancy pots equipment it was never within my own reach. The “Secret of Great Bread” made famous by Mark Bittman in a New York Times article in 2006 has since gone viral. Bittman’s article  features a spectacularly simple bread-making technique taught by Jim Lahey at his Manhattan bakery. All that’s needed is: one oven-proof pot, 4 ingredients, a few hours of patience, and about 5 minutes of mixing time. But for cooks who use Thermomix, those five minutes can easily become one… or less.

Also known as “the easiest bread you’ll ever make“, and “No Knead Bread So Easy a Four-Year Old Could Make It” —  we Thermomix fans can smugly call this  “One Minute Bread” because well, technically… that’s how long it will be in the machine ;-)

Dutch Oven No Knead BreadOne Thermomix, one minute, one pot
After the minute of T-mixing is done, it’s time to pull out the other necessary equipment: your dutch oven. The traditional dutch oven is a heavy-bottom pot with solid oven-proof lid — no plastic handles or knobs. (Think Le Creuset, if you can afford to.) Until now I did not own such an oven-worthy beauty. Maybe it’s because I simply couldn’t afford such an extravagance for occasional use, or because I knew I’d never be able to heft its weight when filled. (They can be very heavy, even when empty!) Also, in this Thermomix kitchen we use the stovetop and oven infrequently at best. But everything changed last week when the the courier arrived with a box of life-altering gifts. Seriously. The good people at NordicWare are sponsoring the first ever Foodbloggers of Canada conference and have generously sent each attendee a box of gorgeous  cookware for review. NordicWare’s “Pro Cast Traditions” collection is made in USA from cast aluminum, performs like cast iron but is surprisingly light (as is the price tag). The enameled cookware  arrived in my favourite color, and I knew immediately what I’d be doing for the next few days!

NordicWare Dutch Oven transformed how I bake bread!
I may never use it for anything else because soon after the NordicWare landed I converted Jim Lahey’s instructions into a Thermomix bread recipe and baked the best ever loaves of my life. NordicWare’s Pro Cast 3-quart Dutch Oven is rated to 425F so was perfect for one batch of crusty artisan bread (recipe below). I used the larger braiser to re-create a childhood treat: traditional German “Brötchen”, delivered daily to my grandmother’s door whenever I visited. These were quickly followed by a batch of “Rosemary Roast Garlic and Asiago Bread” (devoured faster than the camera could say ‘click’) and a perfect rye loaf with caraway seeds.

Thermomix Brotchen Rezept

This is the most forgiving bread recipe I have ever made and so is perfect for Thermomix beginners. All you need is patience and an oven-proof pot with lid. Don’t stress about rising times, just let it happen. If the phone rings or you need to go out and pick up a child from somewhere just leave the dough to mind itself. If you are delayed in traffic or run into an old friend and want to chat for a bit, no worries… the dough will be waiting when you get home.

Thermomix Rye Bread RecipeIn a hurry to make great bread? Wait — don’t skip this part!
Even though Thermomix is only used for one minute, we must be patient. This bread can’t be rushed. It needs 12-18 hours (hands off time) to complete! There is no kneading involved, but the bread must rise for at least 12 hours. The dough will be wet. And gooey. After the initial rise it needs to rest again for at least an hour. Longer is better. Okay, this bread needs to be plannned in advance, but the hands on time is really about one minute. I find it works best to begin the bread while putting away the kitchen after dinner. About twelve hours later, when you get up in the morning the dough is ready to be dusted with flour and rested again. This means you can enjoy fresh bread for lunch. And repeat.

Because it bakes in a “mini-oven” (the dutch oven serves to retain moisture while baking) this resulting Thermomix bread recipe makes for a gorgeously crusty loaf that is light and airy inside. Follow instructions and you will be rewarded with your own awesomeness. Then go and play: add cheese, roasted garlic, lemon zest, walnuts, dried fruit, olives, sundried tomatoes, but not all at the same time. I have replaced one third of the flour with rye flour and a sprinkling of caraway seeds as seen in the photo above. Have fun and plan to make more.

no knead bread dough step-by-step

4.7 from 11 reviews
Best one-minute Thermomix bread recipe
Easiest, most satisfying crusty Thermomix bread you'll ever make.
Cuisine: Thermomix, American
Recipe type: bread, baking
  • 460 g. (16.2 oz) white flour (regular bread flour, all purpose flour, not self-raising), plus additional for dusting
  • 1¾ tsp. salt
  • ½ tsp. dry yeast
  • 330 g. (11.6 oz) water
  1. Add flour, salt, and yeast to Thermomix and mix 4 sec/speed 5.
  2. Add water and knead 56 seconds/dough speed.
  3. Transfer to a large bowl and cover with plastic wrap or silicone mat. Set aside and allow to rise for 12-16 hours. (Do not refrigerate)
  4. After rising the dough will be enlarged, bubbly, and sticky/wet. Prepare a sheet of baking parchment roughly larger than the size of your dutch oven. Dust the paper liberally with flour. Transfer the gooey mass of dough from your 'rising bowl' to the floured paper work surface. (Some people transfer to a second, floured bowl at this stage, but I prefer to simply transfer to parchment. The parchment isn't necessary for baking, but makes transferring dough to a hot pot much safer and easier in the next step.) Fold dough over itself so it is covered in flour and forms a loose round shape that will fit in your dutch oven. Cover dough loosely with a floured towel or silpat mat and rest for 1-2 hours. (Here I just take the large bowl from the first rising and turn it upside down to make a large dome over my dough as it rests and rises again.) If you forget about it and leave it longer, no worries.
  5. Place empty dutch oven in the oven and preheat to 220ºC (425ºF, GasMark 7) for about 30 minutes. (This is necessary because the baking pot must be fully hot before we add the dough and begin actual baking.)
  6. Being careful not to burn yourself on the edges of that HOT pot, raise the sides of the baker's parchment to lift and transfer the soft mass of dough -- lowering both gently into the hot pot. For a truly stunning loaf, dust top of dough with a light sprinkling of flour. Close the lid and return to the oven for 30 minutes at 220ºC (425ºF). After 30 minutes remove the hot lid and gasp with amazement at how beautiful you've made this bread. Continue baking without lid for a further 15-17 minutes until golden.
  7. Remove from oven with care and gently remove the bread by lifting the parchment or tilting the pot. Knocking on the bottom of loaf, it should sound hollow, letting you know it's done. Listen carefully to hear the crust 'sing' as it cools. Cool completely (at least an hour!) on a rack before slicing.
about dutch ovens: If using a cast iron pot such as Le Creuset, you can heat your oven to 230C/450F, and reduce the time by about 2 minutes. NordicWare dutch ovens are rated to 425F, so I've adjusted times accordingly.

about quantity: recipe makes one loaf or 8 buns. This bread disappears quickly so I usually make one batch of plain dough in TMX followed immediately by one batch of herbed or cheese dough. They both rise at the same time, side by side and are then baked in sequence. While one is baking the other continues to rise, the additional rise time received by the second dough is no problem.

about cleanup: because the dough is so wet and gooey, it's best to clean the Thermomix immediately after removing the dough. It's helpful to have a good little cleaning brush at a time like this, for cleaning dough from under the blades.


Want to know more?



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See 81 comments from people who cook with Thermomix:

  1. Nora March 25, 2013 at 10:25 am #

    This bread is beautiful Helene! The recipe is not too far from the lazy bread loaf I posted a while ago except mine needs to be forgotten for 3 days in the fridge so I will try yours to compare the taste and texture as this sounds even quicker to make:-)

  2. Jen March 25, 2013 at 5:59 pm #

    Helene, I was wondering about heating the pot in the oven as the Le Cruset instructions say not to heat an empty pot and not to dry cook in it either. I would love to try this but am scared of breaking the pot.

  3. ThermomixBlogger Helene March 25, 2013 at 7:22 pm #

    Hi Nora — I know many people have tested and blogged this style of bread but I only had time to read 2 or 3 posts before doing my own, so didn’t realize you had already blogged about it. (might have saved me some time to read yours first !) I’m adding a link to your Lazy Sourdough Bread here now, for blog readers to follow through!

  4. ThermomixBlogger Helene March 25, 2013 at 7:28 pm #

    Hi Jen — great question. Since I didn’t use a Le Creuset pot, I was not aware of their recommendations. I can tell you though, that people around the world are doing this recipe in Le Creuset pots, no problem. The period of ’empty heating’ is only 30 minutes, and then when the dough is added it is technically a ‘dry’ bake, but there is a lot of moisture in that dough…

    Just for fun, take a peek at photos of this bread recipe (non Thermomix version) made in Le Creuset pots ;-)

    Oh, by the way. The original recipe calls for using a heavy pot and heating to 450F/230C, which is higher than indicated in my recipe above. I lowered the temperature because because I was using the Nordic Ware All Clad aluminum pot instead of cast iron. If using an cast iron pot you can go hotter, up to 450F/230C, and the time with lid removed can be shortened to 14-15 minutes instead of 15-17 minutes.

    Hope this helps!

  5. Jen March 28, 2013 at 3:31 pm #

    Hi Helene. Thanks for the reply, I will give it a go. Love your recipes and blog. Keep up the great work.

  6. Madame Thermomix March 29, 2013 at 10:39 am #

    Oh, Helene, you’ve done it again! My mouth is watering and I may need to either strengthen my resolve not to eat bread or give in to the delight this airy, soft-inside-yet-crusty-outside loaf will bring to ThermoHubby John! Easter weekend sounds like a good time to try this recipe. Many thanks!

  7. Marnie March 29, 2013 at 10:43 am #

    Hi Helene
    I have Staub cast iron pots and was wondering about using the for the bread.

  8. ThermomixBlogger Helene March 29, 2013 at 12:33 pm #

    Hi Madame! Nice to see you here again ;-) I succumbed, just as you may also do and let me tell you: it was worth every bite! This bread is so utterly gratifying to make, you will without a doubt be baking more just so you can give it to friends. Happy mixing :)

  9. ThermomixBlogger Helene March 29, 2013 at 12:40 pm #

    Hi Marnie — great to see you are still reading the blog after all these years ;-) I am confident that Staub would work because it is cast iron. Also on the Staub website it says : “All of our knobs are either SOLID stainless steel or brass that can withstand temperatures up to 600°.” — with this recipe you can safely use your Staub at 450°F and shorten the “un-lidded” part of the baking to about 14-15 minutes.

    Here is another bit of advice from the Staub website which is in line with the instructions for the recipe above: “Regardless of the heat source used (electric, gas, induction), enamelled cast iron cookware must be heated progressively to avoid thermal shock and possible damage.” <- this is why we need to heat the empty pot gradually over time as the oven heats. Have fun Marnie!

  10. Marnie March 29, 2013 at 3:49 pm #

    Have started the bread and will bake it tomorrow morning in the Staub pot gradually increasing temperature on the empty pot. Thanks for the info, and have a Happy Easter!

  11. Jen March 29, 2013 at 7:30 pm #

    Hi Helene, I made the most beautiful bread using this recipe and method and didn’t crack the pot. Thanks heaps for such a yummy post! It’s definitely a keeper.

  12. ThermomixBlogger Helene March 29, 2013 at 9:00 pm #

    Hi Jen — thanks for stopping by with your feedback! So glad you enjoyed this recipe :)

  13. Mara April 1, 2013 at 11:59 am #

    Ay Helene, I just came back after a whole week w/out internet and I’m drooling over this. I must send you pictures of the oranges and lemons I brought back from Seville!!!

  14. Sally April 2, 2013 at 12:34 am #

    Hi Helene, Thank you for this post. Can you tell me whether the oven temperatures quoted are for fan forced or conventional please? There is about a 20 degree Celcius difference so it’s quite significant.

  15. ThermomixBlogger Helene April 2, 2013 at 7:11 pm #

    Ha ! If you are drooling now, just wait till you open the lid after baking your own! Sounds like you could make some nice citrus curd to spread on top… no wait… use the zest of the lemon for a savoury cheese bread with rosemary and garlic and, and, and. Oh the orange zest too… with raisins and …. ;-)

  16. ThermomixBlogger Helene April 2, 2013 at 7:16 pm #

    Hi Sally — the temps I’ve shown are for conventional ovens but since the recipe will tolerate being done in a hotter oven (450F), you’ll be able to have fun tweaking it as needed ;-)

  17. Mara April 4, 2013 at 2:29 am #

    Waiting to be baked tomorrow morning. I’ll have it for a proper breakfast after dropping the kids at school.
    Here’s one recipe you might enjoy for your ducth oven, in case you want to give it some other use
    (I got one Le Creuset pot for Christmas this year and I’ve been using it non-stop.)

  18. Peter April 26, 2013 at 4:13 am #

    Tried it last night and baked the bread this morn in the le cruset…it was lovely.
    I was searching for a recipe To create a loaf as good as i could buy from the bakery…and this is it!

  19. ThermomixBlogger Helene April 26, 2013 at 11:16 am #

    Hooray Peter! Thanks so much for coming back to post about your success. I agree — this bread is as good, if not better than any store bought loaf. It’s hard to stop baking and eating, once you discover how easy, forgiving, and reliable this is.

  20. Pete April 26, 2013 at 3:19 pm #

    Do you have some recipes on variations of the loaf? Eg. Caramelised onion, or olive etc


  21. Gert April 26, 2013 at 8:14 pm #

    My loaf turned out perfectly perfect. This is a very fine recipe. Thank you Helene.


  22. Helen April 27, 2013 at 3:57 am #

    Made a white one and a white plus bran one – and as a very inexperienced bread maker I was delighted with the results!!! Very soft, tasted like something in a fine Italian restaurant! So v nice dipped in olive oil….. About to make more. Thank you!!!

  23. ThermomixBlogger Helene April 28, 2013 at 9:47 pm #

    Yay Helen! So glad you tried it, not once but twice — and with success! This is a great recipe for an inexperienced bread baker to start with but consider yourself warned… most breads recipes are NOT THIS EASY. This is such a good one though, that you don’t really need to make any other bread, ever ;-)

  24. ThermomixBlogger Helene April 28, 2013 at 9:53 pm #

    Hi Gert — so glad to hear from you and that you enjoyed the bread. I was also very excited to see that you posted a thread about your experience (using the ScanPan) on my favourite Thermomix forum. Wow — so many helpful photos! I hope you don’t mind that I share your photos with this link… The step-by-step photos you took will be so helpful to others who are making this recipe for the first time.

  25. ThermomixBlogger Helene April 28, 2013 at 10:09 pm #

    Hi Pete — I don’t have actual ‘recipes’ written down with the quantities for variations, but maybe I’ll get to that one day. I add and vary almost each time I make this bread. Because of my penchant for anything savoury, I usually add in some roasted garlic, rosemary, and maybe feta. Ooh.. love the idea of olives but honestly, if I put olives in that bread it wouldn’t last a day. (I would eat the whole loaf and perhaps hate myself in the morning.) I’ve thought about adding dried cranberries and walnuts, but as I said, the pull for me it more towards savoury additions. Now you might want to ask at what stage I add these extra goodies and I have found it doesn’t really matter when you add them: at the very beginning, or towards the end of kneading… if you want big chunks of garlic, olives, feta or whatever, than I recommend to coarsely chop your extra bits beforehand and add them in about halfway through the mixing stage. If you want no chunks but prefer your flavour to more permeate the loaf, then add extras in at the beginning.

    What I love most about this bread is that it is really ‘no stress’ … it is SO forgiving and always turns out as well as, or better than expected. You just need to allow time for it but once you get into a routine, it becomes a no-stress, no-brainer. Happy mixing!

  26. Gretchen April 28, 2013 at 11:36 pm #

    Sure use the pics. I wasn’t going to do it but I just pulled the flour and yeast out!!!!!!!

    This is a wicked wicked bread.

  27. ThermomixBlogger Helene April 29, 2013 at 2:13 am #

    And all the recent discussion about this recipe here and on the forum has made me crave this bread again. I’ve just made another semi-rye and caraway loaf. SO GOOD!

  28. linda April 29, 2013 at 4:46 am #

    Omg this bread is delicious! Thank you for sharing. I have failed at just about every bread I have tried so when it not only looked good but tasted great s well I was stoked.

    We used a cast iron camping Dutch oven and that worked a treat. Going to try and flavour the next one and then try a gluten free loaf

  29. Cookie1 April 29, 2013 at 9:02 pm #

    Oh Helene thank you. I saw this bread somewhere else and didn’t even think about making it. Then you converted it and Gretchen made it. I didn’t have a container suitable so asked the forumthermomix folks and of course they were able to help. My husband got our camp oven out and after a clean and oil I have the bread baking. I know it is going to be amazing. Thank you for the photos and clear instructions. Another Helene winner.

  30. ThermomixBlogger Helene April 29, 2013 at 10:17 pm #

    Hi Linda — yup, this is an easy stress-free bread for sure, and great for people who might not feel confident. All you need to do is trust in that dough because even though it is quite wet and very sticky and does not appear to rise very much on the second rise, it will still turn out a spectacular result. I would love to hear how it goes with your gluten free attempt. Great idea!

  31. ThermomixBlogger Helene April 29, 2013 at 10:45 pm #

    Yay Cookie1 – I hope you have/had fun trying this one. I have to say that even though Canadians love to go camping… I don’t think we have ‘camp ovens’ that are anything like yours. Cool! It should work if the lid makes a decent-enough seal so that the humidity stays in the pot. Hope to hear how it goes for you!

  32. Michelle April 30, 2013 at 1:55 pm #

    Hi Helene, am definitely going to try this one tonight…have not had much success with bread using the thermo yet so will be fantastic if this works out. Great website, Michelle from Australia

  33. ThermomixBlogger Helene April 30, 2013 at 9:59 pm #

    Hi Michelle — I hope this was the Thermomix bread recipe that turned things around for you! … it’s not really about the Thermomix so much for this one though, it’s all about using this certain type of pot, temp, and timing of the rise ;-)

  34. Cecilia Soto May 1, 2013 at 1:05 pm #

    Dear Helene,
    I just baked my first bread ever using you One Minute Bread…recipe. I only had Whole wheat flour and I live in Mexico City, at 2,500 mts above sea level altitude. So, I added 10% more water ’cause the initial mix was too dry. I sent you a pic thru twitter, it looks great, has a wonderful crust and smells beautifully. I enjoy very much your blog!

  35. ThermomixBlogger Helene May 1, 2013 at 7:55 pm #

    Hi Cecilia! I think you did very well to try a fully whole-wheat bread at high altitude as your first bread! Yes, it would have needed more water for sure, so great that you realized this and added it yourself. It will surely be a heavier bread than those I’ve made to date, but also very healthy and flavorful. I hope you will enjoy varying this recipe because the ‘experiments’ are always good to eat. Thanks Cecilia, for joining in with your photo and feedback. (I’m glad you enjoy the blog enough to comment here, xo.)

  36. Cecilia Soto May 3, 2013 at 9:03 am #

    Dear Helene,
    Yen, the bread was heavy and if you see the picture a little bit smaller than the one you show, so I think I should also alter the quantity of yeast because the high altitude. Next time, I ‘ ll try the normal flour because I want to have an “airy bread”. I read M Bittman article in the NYT and laughed very much at his failed attempts ( before this recipe) of getting a crusty bread. I got it at the first try!!

  37. Michelle May 6, 2013 at 4:29 am #

    Hi Helene, just reporting back on the dutch oven bread – a big success ! Made pumpkin and sweet potato soup and the bread for lunch on Saturday. Planning the timing was probably the most challenging part! (kids’ sport etc on Friday night and Sat morning) but everyone loved the bread! thanks for the inspiration

  38. Marnie May 6, 2013 at 7:33 am #

    Hi Helene–I made the bread using the Staub and it was wonderful! Now I want to make the rolls, and would like to know the size of the brazier that you baked these in as the Nordicware braziers come in two sizes. Please let me know.

  39. ThermomixBlogger Helene May 6, 2013 at 12:20 pm #

    Hi again Marnie, so glad you tried this recipe and technique and that you want to take it further by doing the rolls. I used the 12-inch brazier which is 4.5 quarts and it was a close fit (rolls placed in a circle like a daisy), but worked. If you have any LARGE Staub, le Creuset, Nordicware, ScanPan or similar pot with heat-proof lid, you’ll be good to go ;-)

  40. Cookie1 May 20, 2013 at 12:10 am #

    Helene my bread worked beautifully in the camp oven. However my DH likes it so much that I am going to buy a specific casserole dish to cook it in.

  41. ThermomixBlogger Helene May 23, 2013 at 9:31 pm #

    This is all good news I think Cookie — I mean its great to know this Thermomix bread recipe works in the camp oven, but also nice to have a reason to buy a new casserole. Have fun shopping ;-)

  42. ANDYTR May 27, 2013 at 7:57 am #

    Bravo pour cette belle recette, que je fais également, mais personnellement ,je cuit la pâte dans la cocotte ULTRA PRO de TUPPERWARE, la cocotte est légère, inutile de chauffer le plat avant d’y mettre la pâte. et lorsqu’on enlève le couvercle, le pain est doré et cuit à pont.
    Toutes mes amities de la PROVENCE FRANCE; ANDREE

  43. ThermomixBlogger Helene May 27, 2013 at 9:31 pm #

    Wow, je connaisais pas le Tupperware Ultra Pro jusqu’à ce que vous me l’avez dit! Je ne savais pas que Tupperware peut résister à une telle chaleur. Bravo — c’est super!

  44. TMNewbie June 3, 2013 at 8:23 am #

    Hi there, I am new the TM and new to bread making. So far haven’t had much luck making rolls for lunches, so thought I’d try this recipe. Do you make the rolls after the first rise and then leave to rise for another 1-2 hours? I have a large Scan Pan Dutch Oven so will use that, but how long would you cook rolls? I look forward to some advice from the experts! Thank you :)

  45. ThermomixBlogger Helene June 6, 2013 at 9:26 pm #

    Oh no! Looks like I missed seeing this question earlier and I’m SO sorry :( Yes, I form the rolls after the first rise and place them in a large wide dutch-oven (or Scan Pan) for the next 1-2 hours. I cook them less than the bread, about 17-25 minutes… Checking them at about 17 minutes to see if they need longer or not.

  46. Caroline cooking just 4me June 21, 2013 at 7:16 pm #

    Hi Helene,
    Finally made this loaf after serveal months of meaning to do it.
    I’m very happy with the result. great crust, really good crumb and wonderful taste. I used an australian strong flour with high protein content and it was wonderful. Thanks for sharing this. It will be my ‘go to’ recipe gor bread from now on. Cheers

  47. ThermomixBlogger Helene June 23, 2013 at 12:35 pm #

    Hi Caroline — great to read your feedback, thanks! This has become my go-to recipe as well. There’s no need for any other bread, this one astounds me every time I make it. Keep on mixing ;-)

  48. Alison August 2, 2013 at 10:09 pm #

    This was so easy and so great! Mine didn’t look
    As pretty as yours but was tasty!! It will be
    served at our dinner party tonight!!!! Thank you!

  49. ThermomixBlogger Helene August 5, 2013 at 2:30 pm #

    Yay Alison! Keep on baking, you might get lucky with a prettier result ;-)

  50. Lu August 20, 2013 at 4:40 am #

    I’m going to try this tomorrow in our camp oven (I don’t own a Dutch oven). I’m super excited! We do not buy bread since I’ve had my TM and I love finding new recipes! Will keep you posted!

  51. ThermomixBlogger Helene August 29, 2013 at 3:09 pm #

    Hi Lu — I’ve heard from some others that the camp oven does work… hope you had success too :)

  52. Mara September 20, 2013 at 12:32 am #

    I remember you almost everyday during breakfast… I recall when -ages ago- you posted your “no more bought bread” challenge and everyday when I take my toast with my tmx-churned butter I just bear you in mind.

  53. Lu September 22, 2013 at 6:35 am #

    Lu again :) this recipe works brilliantly in my camp oven! It is now my all time favourite bread to bake. Tomorrow I will be experimenting with olives. I have shared this amongst my thermomix friends and they all agree – hands down the best bread! Thank you again!

  54. ThermomixBlogger Helene September 22, 2013 at 7:27 pm #

    Great to hear of your success Lu! I can’t take any credit for this recipe but I can take credit for sharing it and spreading the word for how easy it is, even without Thermomix. (And with Thermomix it’s so easy that we almost feel like we’re cheating!)

  55. ThermomixBlogger Helene September 26, 2013 at 5:16 pm #

    Wow Mara, I’m honoured and humbled to be at your breakfast table on such a regular basis. Just wish I could truly be there to soak up some Spanish sunshine and hold your children on my lap as you prepare something interesting with Thermomix ;-)

  56. Diana September 29, 2013 at 4:39 pm #

    Have just come across your great sounding recipes but need to ask ,do you mean to use bakers flour , plain flour or self raising flour? Sorry to be so backward but I don’t want my mouth to be watering only to find that I have used the wrong ingredients! I am not much of a cook but have ten for breakfast soon and thought this bread recipe sounded like a good thing to do with a full breakfast. Thanks for reading my question.

  57. ThermomixBlogger Helene September 29, 2013 at 4:53 pm #

    Hi Diana: I use ‘all purpose flour’ which is as plain a flour as you can get. You can also use bread flour of course, but not self-raising. Not exactly sure what ‘bakers flour’ is, but you don’t want pastry flour. You might really enjoy doing a trial run of this recipe before the main event. Reason I say this is because you might find you love this bread so much you’ll want to prepare two batches on the morning of. You could always bake one in advance and have one still baking in the oven when guests arrive. They’ll be swooning as they enter and there will be no worries for the rest of the day ;-)
    — Oh, I just remembered this bread needs a long cool-down period… so having one baking is maybe not the best idea unless you plan to eat at least an hour after guests arrive.

  58. Guylaine October 3, 2013 at 8:41 pm #

    Bonsoir, Il est 23h30, mon pain «dort» dans son bol et je me pose des questions. Est-ce que j’ai utilisé la bonne levure? (j’ai utilisé la «traditionnelle» et non la «rapide»). Je suis au chalet et je n’ai pas de creuset ici, par contre j’ai une batterie de cuisine qui peut être utilisé au four jusqu’à 400°F – est-ce que ce sera assez chaud? Je vais aller dormir la-dessus et je vous ferai part du résultat demain.

  59. ThermomixBlogger Helene October 3, 2013 at 9:01 pm #

    Bonjour Guylaine et beinvenue!

    La levure que vous utilisez est bien! Le pain doit également réussir à une température inférieure (400F), mais vous devrez régler l’heure. (Considérez ceci une expérience!) Lorsque la pâte est d’abord placé dans le pot préchauffé, faire cuire pendant 35 minutes au lieu de 30. Pour prolonger par 5 minutes peut suffire, mais vous ne saurez avec certitude qu’après vous couper le pain. N’oubliez pas de laisser refroidir au moins une heure avant de l’ouvrir. Je ne recommande pas la prorogation du délai après avoir enlevé le couvercle car cela peut brûler le dessus du pain. J’espère que cela vous aide.

    ps – si, lors de la dégustation, vous constatez que le pain est trop humide au milieu, cela signifie que nous n’avons pas prolongé le temps de cuisson assez. Vous aurez besoin d’essayer à nouveau pendant 37 minutes. Mais ces expériences sont toujours savoureux!

  60. Guylaine October 4, 2013 at 8:23 am #

    Bonjour Hélène, J’ai lu votre réponse hier soir et j’ai pu dormir en paix. Ce matin, je constate que vous aviez raison pour la levure. J’ai placé mon plat de pâte dans le four éteint toute la nuit et la pâte est super gonflée. J’aurais même pu laisser la lumière du four allumée pour apporter un peu de chaleur à cette pauvre petite pâte laisser à elle-même toute la nuit… une expérience à tenter ce soir… Il me reste à réfléchir sur le plat à utiliser pour la cuisson. La cocotte dont je parlais va au four jusqu’à 400 mais elle est anti-adhésive et je m’inquiète de la faire réchauffer sans rien à l’intérieur de peur d’abimer le recouvrement. Je vais peut-être mettre un peu d’eau dedans que je remplacerai par la pâte lorsque ce sera chaud. Bon à suivre… et merci encore d’avoir répondu si rapidement. Bonne journée

  61. Guylaine October 4, 2013 at 5:03 pm #

    Mission accomplie! J’ai suivi vos conseils pour la cuisson et après 35 min avec couvercle à 400 et 10 min sans le couvercle, mon pain est parfait. Et quel régal une heure plus tard… La croûte est parfaite et la mie tendre à souhait. Pendant que ce petit bonheur cuisait au four, j’ai fait votre recette de cretons. Ça aussi c’est un succès! Merci Hélène pour ces recettes fantastiques adaptées pour le Thermomix.

  62. Loreto November 3, 2013 at 10:45 am #

    Hello, is it possible to bake this in a conventional oven? If so, what temperature and for how long? I’ve already mixed it in the TM and I’m leaving it to rise. I hope we can :)


  63. ThermomixBlogger Helene November 3, 2013 at 11:22 am #

    Hi Loreto — Sorry for the confusion. A “dutch oven” is not a type of oven, but rather a type of oven-proof pot. It’s a covered vessel that can withstand the high heat of a conventional oven. Therefore, the secret to this bread is not the type of oven, but the fact that you place it in a heated pot, inside your conventional oven. You simply need a pot with lid that can withstand high heat: no plastic handles etc. It should be a pot that is rated for high oven temperatures. The oven I use is a conventional oven, with the temperatures as indicated in the recipe above. Hope this helps you enjoy a phenomenal bread surprise when all is said and done ;-)

  64. Loreto November 3, 2013 at 12:12 pm #

    Thanks for getting back to me. What I wanted to ask was Iif I could bake this bread by itself in a conventional oven, I do not have any pot with kid that can go in the oven :( so I guess I can not bake this kind of bread. Any suggestions of what to do with the dough tomorrow morning?
    Thank you very much for taking the time to answer :)

  65. ThermomixBlogger Helene November 3, 2013 at 12:46 pm #

    Ho Loreto – sure you can bake this without a pot. It should still be good bread, maybe even great… but not quite as great as with using the dutch oven pot method. I’ve never done it, but here’s how I would: I highly recommend that you put a pan of water in the oven on a rack below your bread. Also I would choose to bake it in the rounded mound form using a cake pan or baking pan. If you have a round pan with edges, that’s what I’d use. By adding the pan of water in the oven it will generate moisture to help create that lovely crust. Just watch it near the end and if your crust turns brown before the end of baking time and threatens to burn, cover it with a loose piece of foil till the bread is done. Hope this helps!

  66. Loreto November 4, 2013 at 3:58 am #

    Thank you!
    I’m new to TM & bread baking, I made it, preheated the oven for 30 minutes and baked it for another 30. I think it needed a little longer but it’s very nice when toasted :)

  67. ThermomixBlogger Helene November 4, 2013 at 8:42 pm #

    Hi Loreto — Yes, the total time indicated in step 6 of the recipe is for 30 minutes plus 15-17 minutes once the lid has been removed. Because you weren’t using a pot, I should probably have recommended that you also lower the temperature a bit. I’m not a bread baking expert either… not a baker at all, just a Thermomix fan. I adapted the recipe above from someone who IS an expert, so it was easy for me to sound like I know more than I do ;-)

  68. DforDezi November 8, 2013 at 12:10 am #

    Hi Helen, my second rise didn’t seem to do anything. Looks a bit flat. I made two and they were both the same. It was difficult to get out of the bowl after first rise (very sticky) would this have knocked out too much air? Should I flour the bowl before putting the dough in for the first rise?

  69. Elsie's chaos December 11, 2013 at 1:59 am #

    :( this looked great at first rise, but didn’t seem to do anything on the second rise. I had left it for about 7 hours second time. the bread is just finishing the last 5 mins with the lid off, but it’s basically flat ish like a Turkish or focassia. Any idea where I went wrong? I made it in the thermomix

  70. ThermomixBlogger Helene December 13, 2013 at 8:35 pm #

    Oh no Elsie! That doesn’t sound good and I can’t imagine what was the reason. This bread is such a ‘foolproof’ recipe (until now that is!)… Did you use a heavier type of flour than usual? Even that shouldn’t be a problem, as I’ve made this bread with a rye blen and had good results. I don’t know what to say except that I hope you will try again?

  71. Karen May 31, 2014 at 2:43 pm #

    Hi Helene! I just had my Thermie delivered two days ago and have been busy checking out all the sites. Yours looks great!

    Just wanted to say I will def be giving this a go when I’m organised enough to plan it in advanced!

    Also wanted to add that my sister has been making a similar loaf (without the thermomix) but she has been using a Pyrex dish and lid to bake hers in and has had great success. Just a thought so your readers without cast iron pots don’t have to miss out!

    Thanks for your site!

  72. ThermomixBlogger Helene June 1, 2014 at 8:09 pm #

    Hi Karen: Congrats on your new Thermie and thanks so much for stopping by! Thanks VERY MUCH too, for the great tip about Pyrex. Yes, I checked it out and true Pyrex can safely go to about 450F/230C. Your sister is a savvy one :) As I pointed out at the beginning of this post, the original recipe is for mixing by hand. You really don’t need a Thermie for this, but hey… some of us kinda go crazy and use it at EVERY opportunity. You’ll soon know what I mean. You’ll be cooking from scratch, late at night, having all sorts of new culinary adventures. Have fun!!!

  73. Linda August 11, 2014 at 9:27 pm #

    Hi Helene,

    if i want to add walnut or other topping, do i add it during the first knead or after it risen 12 hours? thanks for the reply

  74. ThermomixBlogger Helene August 11, 2014 at 10:25 pm #

    Hi Linda – you used the word “topping” so I’m not quite sure if you want those walnuts just on top or through the bread… If you want them throughout the dough, then I’d add them in during the first knead because you don’t really need to mess with the dough at all after that first rise. It is such a forgiving bread, just try it and see, I’m sure you will enjoy the result enormously :) Oh, one more thought to add to this — you should watch out for burning of walnuts if they are on top, during the second part of the baking when the lid has been removed. If the nuts feel like they may burn, then I’d place a piece of tin foil loosely over top, just to shield those nuts a bit after the proper lid is off. Hope this helps, happy mixing!

  75. Ella November 24, 2014 at 10:51 am #

    Would LOVE the recipe for Brötchen. The Brötchen photo links to a fatal error message. Love your website!!

  76. ThermomixBlogger Helene November 24, 2014 at 8:57 pm #

    Hi Ella — So sorry for the confusion — I should have been more clear. (Thanks for taking time to write in with this great question and with your kind comment about my blog!) The Brötchen in that photo are made with the same dough as the regular (round) loaf. It’s been divided up and shaped into Brötchen and baked in a larger/wider dutch oven pot. That’s the only difference. Thanks for telling me about the error message, I’ve now fixed the page so this shouldn’t occur again. Best wishes to you and happy mixing!

  77. Francesco January 20, 2015 at 1:36 am #

    I am truly amazed by this bread… Thank you so much! Next time I will try adding 2 tbsp of olive oil to the dough, like my grandma used to do :)


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