Discover our bread selection

Loaves and rolls, gluten-free or flavoured, our recipe treasure has it all! Kneading and baking bread at home is so easy that you’ll start doing it every day.

Our favourite loaves

Gluten-free bread

Fresh bread, every morning

Baking fresh bread for breakfast can be a last-minute decision when you have dough ready in the fridge. Use half the amount of yeast and store dough in fridge for up to 3 days, covered with oiled cling film. A slow, cold rise will give the bread even more flavour. In the morning, take out enough dough for rolls (approx. 50 g each). With floured hands, gently shape them into balls, keeping as much air as possible in the dough, and leave them to rise briefly while you preheat the oven to 180-200ºC. Bake for 15-18 minutes and enjoy freshly baked bread for breakfast.

Breakfast breads

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Letting the dough rise

The best environment for proving dough is usually a draft-free area that remains between 24-27ºC. In colder weather, or for rich brioche-type doughs, create optimal proving conditions by placing the dough in Varoma and using the TM6® fermentation mode.

Breads from around the globe

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Quick tips

Make your own flours: grind whole grains in your Thermomix® to make a variety of wholegrain flours for your breads.
Add-ins: add ingredients such as raisins, nuts, grated cheese or olives after kneading and then knead again for a few seconds to incorporate.
Testing the dough: to test risen dough, gently press it with your finger tip. The indentation should slowly disappear. If the dough springs up quickly, it has not risen sufficiently. If the indentation remains, the dough has over-proved. Over-proved bread won’t rise as much in the oven but it will still taste good.
Is it done? Remove loaf from the oven and tap the bottom. If it sounds hollow, it is cooked through.

Flavoured breads