Wholemeal walnut and seed loaf in the Thermomix
Total time3 h 32 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 2 h 50 min · Cooking: 42 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.
Servings14
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: 3 h 32 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 2 h 50 min · Cooking: 42 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.
Recipe characteristics
Egg-free and 5 more Indicative dietary requirements
View full classification 18 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Dough
Lunch
More than 2 hours
Method
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Put the water and 140 ml milk in the bowl and heat for 2 minutes at 37°C, speed 1. Add the fresh yeast and mix for 6 seconds at speed 2. Add the honey and 20 g sunflower oil; mix for another 6 seconds.
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Add the wholemeal wheat flour, salt, 30 g walnuts, flaxseeds and 20 g sunflower seeds. Knead for 3 minutes on dough mode. Transfer to a bowl, cover and leave to rise for 1 hour until expanded.
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Grease a loaf tin about 30 cm long with the remaining 5 g oil. Shape the dough into a log, place in the tin and brush with the remaining 10 ml milk. Scatter over the reserved walnuts and sunflower seeds. Leave to rise for another hour until visibly expanded.
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Bake at 180°C for 40 minutes. Remove from the tin and cool on a wire rack before cutting into about 14 slices.
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