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Pain Aux Cereales



12 slice(s)

Starter Dough

  • 50 g strong white bread flour
  • 50 g water
  • 1 tsp dried instant yeast
  • 1/2 tsp fine sea salt


  • oil, for greasing
  • 110 g strong white bread flour
  • 110 g strong wholemeal bread flour
  • 150 g water
  • 1 tsp fine sea salt
  • 1 tsp dried instant yeast
  • 1 tsp barley malt extract
  • 35 g sesame seeds
  • 30 g linseeds
  • 6
    4h 0min
    Preparation 15min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

Recipe's preparation

    Starter Dough
  1. Place bread flour, water, yeast and salt in mixing bowl and mix 5 sec/speed 4. Scrape down sides of mixing bowl with spatula then mix again 15 sec/speed 4.
  2. Transfer starter dough to a bowl, cover with cling film and place in fridge for 8hours or overnight.
  3. Dough
  4. Grease a large bowl and set aside. Place white bread flour, wholemeal bread flour, water, salt and yeast in mixing bowl and mix 30 sec/speed 4. Set aside for 20minutes.
  5. Add malt extract and starter dough then, without measuring cup, knead 6 min/.
  6. Add 20g sesame seeds and 20g linseeds, then with measuring up on, knead 3 min/.
  7. Transfer dough to oiled bowl, cover with cling film and leave to rise until doubled in size (approx. 2hours). Meanwhile, place a small bowl on mixing bowl lid and weigh in 15g sesame seeds and 10g linseeds. Set small bowl aside.
  8. Line a baking tray with baking paper and sprinkle half the seeds from the small bowl over the baking paper. Shape rested dough into a round ball then place on top of seeds on baking paper. Sprinkle top and sides of dough with remaining seeds.
  9. Cover with oiled cling film and leave dough to rest for a further hour. Preheat oven to 220°C and put a baking dish on the lowest shelf of the oven.
  10. Prepare approx. 100g very hot water in a cup. Place bread in oven and quickly, but carefully, pour hot water into baking dish on lower shelf of oven to create steam and immediately close oven door to trap steam.
  11. Bake for 30-35minutes (220°C) until golden and base sounds hollow when tapped underneath. Transfer to a wire rack and allow to cool before slicing.

Accessories you need

  • Spatula
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  • Measuring cup
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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