Steamed bread in the Thermomix
Total time2 h 27 min Preparation and possible waiting 1 h 40 min · Cooking 47 min How this time is calculated
Preparation and possible waiting: 1 h 40 min · Cooking: 47 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Dough needs 1 hour rising; bread needs 30 minutes cooling after steaming. These are separate waits rather than kneading work.
Servings15
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 2 h 27 min Preparation and possible waiting 1 h 40 min · Cooking 47 min How this time is calculated
Preparation and possible waiting: 1 h 40 min · Cooking: 47 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Dough needs 1 hour rising; bread needs 30 minutes cooling after steaming. These are separate waits rather than kneading work.
Recipe characteristics
View full classification 18 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
Recipe characteristics
Dough
More than 2 hours
Method
-
Warm 150 ml water with the fresh yeast for 2 min/37°C/speed 1.
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Add 250 g flour and the salt; knead for 2 min 30 sec in dough mode.
-
Use the remaining 10 g flour to shape a ball. Place it in a small oiled tin that fits inside the Varoma. Cover and prove for about 1 hour until doubled.
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Pour the remaining 1000 ml water into the bowl. Place the uncovered tin inside the Varoma without blocking steam flow; close the Varoma and cook for 45 min/Varoma/speed 1.
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Carefully remove the tin, turn out the bread and cool for about 30 minutes on a rack. Cut into 15 thin slices.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
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