bread time

—delicious bread recipes

made with thermomix

sophia handschuh
1
it’s bread time

In Germany, bread time or ‘Brotzeit’ is a traditional evening-time meal that consists of lots
of lovely fresh bread, dips, sausage, ham, cheese and whatever else you think you could eat
with bread. Originating in Bavaria, where it is customary to serve wheat beer at bread time,
it is something we used to do in our house a lot. Usually dinner time was bread time and
we always had a fresh loaf at home. This booklet is designed to teach you everything you
need to know about making bread. From the classic round loaf to a sophisticated ciabatta
dough, after making these breads you will be a baking pro and everyone will come to you
for fresh bread. Maybe you could even organise your very own bread time at home. Each
recipe contains progress shots, tips and techniques to help you perfect the different types
of bread.

about sophia

I am Sophia, a baking fanatic with a weakness for all things fruity and colourful, especially
pink. I am the author of Thermomix Baking Blogger, a popular baking blog for Thermomix
users with lots of recipes, tips, tricks and baking videos. My speciality is bread, and because
of my German heritage I am quite obsessed with it. My dad, who became a baker at the age
of fourteen, taught me the tricks of the baking trade when I was five and since then I have
been keen to share the joy of making food from scratch with everyone. Originally from a
small town in Germany, I now live in London with my cat Tobi and my partner Jesse, where
I continue to write inspirational books for Thermomix baking and cooking.
First published in Great Britain in 2017 by Sophia Handschuh
Enquiries: admin@thermomixbakingblogger.com
www.thermomixbakingblogger.com

Text © Sophia Handschuh

Design © Anna Green, Siulen Design
Recipes, Food Styling & Photography © Sophia Handschuh

Sophia Handschuh is hereby identified as the author of this work in accordance

with Section 77 of the Copyright, Designs and Patents Act 1988

Sophia Handschuh (Thermomix Baking Blogger) retains the rights to all the copy, images, logos,
indices, text and content of this booklet. The distribution of this booklet falls under strict copyright
by Thermomix Baking Blogger and its selected distributors. Permission to use documents derived
from this booklet is restricted. The author’s name, trademark and logo may not be used without
specific, written prior permission from us. Neither Vorwerk nor Thermomix UK sponsors, approves
or endorses this booklet, and Sophia Handschuh is not affiliated in any way with Vorwerk or
Thermomix UK. The reprint for any purpose of this booklet is strictly prohibited.
 moroccan plait
Dough: Filling: To f inish:

335g water 6 saffron threads 1 egg

1 level Tbsp dry 1 Tbsp boiling water 20g sesame seeds
active yeast 1 onion, halved
600g strong white 10g olive oil
bread flour 40g tomato purée
1 tsp sea salt 10g harissa paste
2 tsp olive oil 100g pitted black olives
150g feta cheese

1. Place the water and dry active yeast in the mixing bowl. Warm 2 Min. / 37°C / Speed 2.5.
Add 300g strong white bread flour and mix 20 Sec. / Speed 3. Leave in the mixing bowl
for 30 minutes until bubbly.
2. Add the remaining 300g strong white bread flour, sea salt and olive oil then knead
2 Min. / Kneading function. Transfer the dough to a bowl and cover with cling film.
Leave to rise for 1-2 hours until doubled in size.
3. While the dough is rising, make the filling by soaking the saffron strands in the boiling
water. Place the onion and olive oil in the mixing bowl. Chop 3 Sec. / Speed 5. Scrape
down using spatula. Sauté 5 Min. / 120°C / Speed 1.
4. Add the tomato purée, harissa paste and saffron mixture then combine 10 Sec. / Speed 2.
Transfer to a small bowl and leave to cool.
5. Uncover the dough and place on a floured surface. Divide into 4 equal sized pieces. Roll
each piece into a large rectangle approx. 40cm x 15cm. Spread a quarter of the onion
mixture over the rectangle, leaving a 2.5cm border. Scatter over a quarter of the black
olives and feta cheese then start rolling it up from the long edge closest to you. Roll up
the dough tightly, stretching it slightly as you do so, to a length of approx. 60cm. Repeat
with the other 3 dough pieces.
6. Now make a 4-strand loaf. You can read about how to do this in the section overleaf.
Once you have made the loaf, wrap it into a ring pinching the edges together then tuck
the seam under slightly.
7. Place on a large baking tray lined with greaseproof paper. Cover with a tea towel and
leave to rise for another 30 minutes. Preheat the oven to 200°C / 180°C Fan / Gas Mark 6.
8. Uncover the plait, brush with the egg wash and sprinkle with sesame seeds. Bake for
45 minutes until the bread is golden brown and sounds hollow when tapped.
9. Remove and transfer to a wire rack to cool.

6
 Tip:
Plaiting a loaf can look like a tricky task. But there’s no need to panic.
Simply follow these instructions and you will find yourself plaiting
like a master in no time. These step-by-step guides can be found in my
baking book Homebaked – ThermoMix.Bake.Eat.Repeat along with lots
more useful tips, tricks and advice around baking. Visit my eshop to get
your copy.

Lay the four strands side by side and pinch them together at the end to
attach. Take the strand furthest to the right and weave it towards the
left through the other strands using this pattern: over, under, over. Then
take the strand furthest to the right and weave again towards the left:
over, under, over. Repeat this until you have reached the end. Tuck in the
end underneath.

8 9
crunchy beer bread

400g brown ale 200g wholemeal rye

(or malt beer) flour (or light rye flour)
1 Tbsp dry active yeast 10g sea salt flakes
1 Tbsp honey 3-4 ice cubes (or
2 Tbsp molasses 50g water)
400g strong white bread
flour (or spelt flour)
+ extra for dusting

1. Place the brown ale, dry active yeast, honey and molasses in the mixing bowl. Warm
2 Min. / 37°C / Speed 2.
2. Add the strong white bread flour, wholemeal rye flour and sea salt flakes then knead
2 Min. / Kneading function. Transfer to a bowl and cover with cling film. Refrigerate
overnight or leave to prove on the work surface for 3 hours.
3. Once proved, transfer onto a floured surface and form into a ball using your hands. Pull
one side of the dough up and stretch it into the centre. Repeat with the other three
sides, then turn it upside down and roll into a ball applying gentle pressure.
4. Generously dust a bread proving basket with flour and tip the ball, seam-side up, into it
(if you don’t have a bread proving basket, place it in a floured bowl instead). Cover with
a tea towel and leave to prove for another hour. Meanwhile, preheat the oven to 220°C /
200°C Fan / Gas Mark 8.
5. Line a baking tray with greaseproof paper and tip the bread out of the basket onto the
tray. Insert 3-4 ice cubes into the bottom of the oven and bake the loaf for 25-35 minutes
until it sounds hollow when tapped.
6. Remove and leave to cool on a wire rack.

11
 irish soda bread

250g wholemeal flour

250g strong white bread
flour + extra for dusting
1 tsp bicarbonate of soda
1 tsp salt
420g buttermilk

1. Place the wholemeal flour, strong white bread flour, bicarbonate of soda, salt and
buttermilk in the mixing bowl. Knead 20 Sec. / Kneading function.
2. Tip onto a floured surface and roll into a ball using your hands. Be careful not to
overwork the dough. As soon as you have a round shape, place it on a baking tray lined
with greaseproof paper.
3. Using a dough scraper, score the bread deeply in half being careful not to cut it all the
way through. Then make another cut so that you end up with quarters that are only
just attached. Cover with a tea towel while you preheat the oven to 200°C / 180°C Fan /
Gas Mark 6.
4. Bake for 30 minutes until it sounds hollow when tapped. Transfer onto a wire rack to
cool. You can store the bread for 1-2 days in a cotton bread bag.

12
 hot cross bun loaf
Dough: Cross: To f inish:

250g milk 4 Tbsp plain flour 40g apricot jam

1 Tbsp dry active yeast 3 Tbsp cold water
60g butter
500g strong white
bread flour
1 tsp sea salt flakes
2 tsp ground mixed spice
(allspice, cinnamon,
cloves)
1 pinch ground nutmeg
50g light soft brown
sugar
150g mixed dried fruit
(or 50g currants, 50g
raisins, 50g mixed peel)
1 egg

1. Place the milk and dry active yeast in the mixing bowl. Warm 2 Min. / 37°C / Speed 2.5.
Add the butter, strong white bread flour, sea salt flakes, ground mixed spice, ground
nutmeg, light soft brown sugar, mixed dried fruit and egg. Knead 2 Min. / Kneading
function. Leave to rise for 1-2 hours until doubled in size.
2. Tip out onto a floured surface and divide into 6 equal pieces. Roll each piece into a ball
and place in a 2-pound loaf tin, then cover with a tea towel. Leave to rise for another
45 minutes. Meanwhile, preheat the oven to 200°C / 180°C Fan / Gas Mark 6.
3. To make the cross paste, place the plain flour and cold water in a small bowl then whisk
until thick and smooth. If it is too thick, add a bit more water. If it is too thin, add a bit
more flour until it is like thick custard. Transfer into a piping bag and cut off the tip.
4. Uncover the loaf and pipe crosses over it. Bake in the oven for 35-45 minutes until golden
brown and the loaf sounds hollow when tapped.
5. Remove from the oven and leave to cool in the tin for 5 minutes. Then brush the apricot
jam over the still-warm loaf. It will melt and set to make the loaf super shiny. Transfer
to a wire rack to cool.

14
cheat’s sourdough
30g rye flour
500g strong white
bread flour
1 tsp dry active yeast
375g water
10g sea salt flakes

3-4 ice cubes

1. Place the rye flour, 180g strong white bread flour, yeast and 220g water in the mixing
bowl. Combine 30 Sec. / Speed 4. Transfer to a large bowl and cover with cling film.
Leave to rise at room temperature for 24 hours. The ‘sourdough starter’ will develop and
grow a lot. Keep an eye on it; if you feel that the bowl is not going to be big enough or if
it is a particularly warm day, change the bowl or place it in the fridge.
2. The next day, uncover the bowl and tip the mixture into the mixing bowl. It should look
very bubbly. Add the remaining 155g water, 320g strong white bread flour and sea salt
flakes then knead 2 Min. / Kneading function. Transfer to a bowl then leave the dough
to rise for another 2-3 hours until doubled in size
3. Tip the dough onto a floured surface and form into a round shape. Do this by pulling
one side of the dough up and stretching it into the centre. Repeat with the other three
sides, then turn it upside down and roll it into a ball. Transfer the dough into a bread
proving basket, seam-side down, and dust with more flour. Cover with a tea towel and
leave to rise for another 45 minutes. Meanwhile, preheat the oven to 220°C / 200°C Fan /
Gas Mark 8. Put a baking tray in the oven to heat up.
4. Once preheated, carefully remove the tray from the oven and line with greaseproof
paper. Tip the bread upside down onto the tray and score with a knife a couple of times.
Place in the oven on the middle shelf. Add 3-4 ice cubes to the bottom of the oven and
bake for 15 minutes.
5. Turn the oven down to 200°C / 180°C Fan / Gas Mark 6 and bake for a further 30 minutes
until golden brown. The bread should sound hollow when tapped.
6. Remove and leave to cool on a wire rack.

17
gluten free cloud loaf
Dough: To garnish:

1 egg 75g potato flour 1 Tbsp olive oil

3 egg whites
180g olive oil
1 tsp cider vinegar
500g lukewarm water
400g gluten free strong
white bread flour
(or potato starch) ½ tsp sea salt flakes
160g rice flour (or 80g
brown rice and 80g
white rice flour)
1 Tbsp dry active yeast
2 tsp xanthan gum
2 tsp sea salt flakes

1. Insert the butterfly whisk. Place the egg, egg whites, olive oil, cider vinegar and 375g
lukewarm water in the mixing bowl. Whisk 5 Min. / Speed 3.5.
2. Add the gluten free strong white bread flour, potato flour, rice flour, dry active yeast,
xanthan gum and sea salt flakes. Combine 10 Sec. / Speed 3.5.
3. Line a 1-pound loaf tin (20cm x 12cm) with greaseproof paper and pour the mixture in
the prepared tin. Brush with the olive oil and leave covered with a tea towel to rise for
45 minutes. Meanwhile, preheat the oven to 220°C / 200°C Fan / Gas Mark 8.
4. Once preheated, uncover the loaf and sprinkle with sea salt flakes.
5. Bake on the middle shelf for 1 hour, keeping an eye on how quickly the top browns. If it
browns too much, cover with foil halfway through and continue baking.
6. Remove and leave in the tin for 5 minutes before transferring it onto a wire rack to cool.

19
 red pepper & spinach stromboli
Dough:
310g water
1 Tbsp dry active yeast
1 Tbsp Demerara sugar
10g olive oil
500g strong white
bread flour
10g sea salt flakes
ingredients next to you and tip the dough onto a floured surface. Roll it out carefully
into a large rectangle approx. 0.75cm thick. Spread over the tomato sauce, leaving a
2.5cm border. Squeeze any remaining water out of the spinach and then scatter over the
Filling: sauce, followed by the red pepper strips and the grated cheese.
8. To roll it up, start with the long edge closest to you and fold it over, tucking the seam
2 large red peppers 1 can plum tomatoes
inside as you roll until you have rolled all of the dough. Transfer it seam-side down onto
300g fresh spinach 5g balsamic vinegar
large rectangular baking tray lined with greaseproof paper. You may have to place it
30g olive oil ½ vegetable stock cube
diagonally because it will expand in the oven. Score the bread a couple of times (not too
3 garlic cloves 50g Parmesan or deeply) and bake for 15 minutes. Turn the oven down to 200°C / 180°C Fan / Gas Mark
1 onion, halved mature Cheddar 6 and bake for a further 30 minutes until it sounds hollow when tapped. Transfer to a
1 pinch Demerara sugar wire rack to cool.
1 Tbsp mixed Italian
herbs

1. Place the water, yeast, Demerara sugar and olive oil in the mixing bowl. Warm 2 Min. /
37°C / Speed 2.5.
2. Add the strong white bread flour and sea salt flakes then knead 2 Min. / Kneading
function. Transfer to a bowl and cover with cling film. Leave to rise for 1-2 hours until
doubled in size. Clean the mixing bowl.
3. Preheat the oven to 250°C / 230°C Fan / Gas Mark 9. Deseed the peppers and cut into
quarters. Place on a baking tray lined with greaseproof paper and roast in the hot oven
for 20 minutes until the skin is blackened. Peel off the skins while still hot (it is best to
use your oven gloves to do this). Cut into thin strips and set aside. You can turn off the
oven now.
4. Place half of the spinach in the cleaned mixing bowl and blitz 2 Sec. / Speed 5. Add the
other half and blitz again 3 Sec. / Speed 5 while helping with your spatula through the
mixing bowl lid. Add 5g olive oil and sauté 5 Min. / 100°C / Speed 1. Drain the spinach
thoroughly using the simmering basket and set aside to cool. It is important that all the
liquid from the spinach is gone.
5. Place the garlic cloves, onion, Demerara sugar and 25g olive oil in the mixing bowl. Blitz
3 Sec. / Speed 5. Scrape down with spatula, then sauté 5 Min. / 120°C / Speed 1. Add the
herbs, tomatoes, balsamic vinegar and vegetable stock cube then cook 30 Min. / 100°C /
Speed 1 / with simmering basket in place of measuring cup. Transfer to a bowl and
leave to cool. Wash and dry mixing bowl.
6. Place the Parmesan in the mixing bowl and grate 5 Sec. / Speed 7. Transfer to a small
bowl and set aside. Preheat the oven to 220°C / 200°C Fan / Gas Mark 8.
7. Once the dough has risen, it is time to assemble the stromboli. Put all your filling

20 21
 greek koulouri

Dough: To decorate:

250g water 1 pinch mahleb powder 20g black sesame seeds

1 Tbsp dry active yeast or 1 pinch ground 20g white sesame seeds
60g olive oil cardamom
500g strong white 10g sea salt flakes
bread flour
1 pinch gum mastic
powder (optional)

1. Place the water, yeast and olive oil in the mixing bowl. Warm 2 Min. / 37°C / Speed 2.5.
2. Add the strong white bread flour, mastic powder (if using), mahleb powder (or ground
cardamom) and sea salt flakes then knead 2 Min. / Kneading function. Transfer to a
bowl and cover with cling film. Leave to rise for 1-2 hours until doubled in size.
3. Meanwhile, place the black and white sesame seeds in a bowl of cold water and leave
to soak for a couple of minutes. Then drain and scatter over a baking tray lined with
greaseproof paper.
4. Tip the dough onto a floured surface. Shape into a ball and roll in the seeds to cover the
entire surface. Then place it seam-side down on the baking tray, cover with a tea towel
and leave to prove for another 30 minutes. Meanwhile, preheat the oven to 220°C /
200°C Fan / Gas Mark 8.
5. Using a knife, score around the middle of the dough ball and make a few slashes across
the top. Bake in the oven for 15 minutes, dropping 3-4 ice cubes in the bottom before
you close the oven door.
6. Turn the oven down to 200°C / 180°C Fan / Gas Mark 6 and bake for a further 20-25
minutes until the bread sounds hollow when tapped.
7. Remove and transfer to a wire rack to cool.

22
 Tip:
Scoring bread is an art in itself. Scoring is generally done before the
bread is put in the oven and helps create a wet spot on the surface to
create a higher rise that will break through the skin of the dough. You
can use a sharp knife, a blade or a sharp dough cutter to score a bread
and there are countless possibilities for patterns. You can make simple
slits in the top, or you can get creative and try a chequerboard pattern
or something more sophisticated.

24 25
ciabatta rolls

Biga: Dough:

200g water 350g water

1 tsp dried active yeast
1tsp caster sugar
200g strong white
bread flour
50g plain flour
1 Tbsp dry active yeast
20g olive oil
400g strong white
bread flour
100g plain flour
1 Tbsp sea salt flakes

1. Make the biga the evening before you want to bake the bread rolls. Place the water,
dry active yeast and caster sugar in the mixing bowl. Warm 2 Min. / 37°C / Speed 2.5.
2. Add the strong white bread flour and plain flour then combine 20 Sec. / Speed 4. Transfer
to a large bowl and cover with cling film. Leave to ferment at room temperature (or if
you live in a hot climate, in the fridge) overnight. The dough should rise significantly
and then collapse.
3. The next day, pour the biga into the mixing bowl, add the water and dry active yeast
then combine 20 Sec. / Speed 2.
4. Add the olive oil, strong white bread flour, plain flour and sea salt flakes then knead
2 Min. / Kneading function. Transfer to a large (preferably rectangular) container
and cover tightly with cling film. Leave to rise for 1-2 hours until the dough has doubled
in size.
5. Preheat the oven to 220°C / 200°C Fan / Gas Mark 8. Line 2-3 large baking trays with
greaseproof paper and set aside.
6. Uncover the dough and tip onto a well floured surface. Cover the dough in flour and
gently shape into a large rectangle with your fingers. Do not try to knead the dough,
and make sure to keep topping up with flour because the dough will be very wet.
7. Using a dough scraper, cut the dough into 8-10 rectangles and carefully transfer each
rectangle onto the prepared baking trays. Leave to rise for another 30 minutes, covered
with a tea towel, then bake each tray individually in the oven on the middle shelf for
15-20 minutes until lightly golden brown. The finished bread should sound hollow
when tapped. Transfer to a wire rack to cool.

27
 poppy seed orange pretzels

Dough: Cooking liquid: To f inish:

280g whole milk 2500g water 50g orange marmalade

1 Tbsp dry active yeast 2 Tbsp bicarbonate (or apricot jam)
40g butter of soda
500g strong white
bread flour
1 tsp sea salt flakes
40g light soft brown
sugar
1 tsp black treacle
2 oranges, zest only
50g poppy seeds

1. To make the dough, place the whole milk and dry active yeast in the mixing bowl.
Warm 2 Min. / 37°C / Speed 2.
2. Add the butter, strong white bread flour, sea salt flakes, light soft brown sugar, black
treacle, orange zest and poppy seeds then knead 2 Min. / Kneading function.
3. Transfer to a large bowl and cover tightly with cling film. Leave to prove in the fridge
overnight.
4. The next day, uncover the dough and tip onto a lightly floured surface. Divide the dough
into 6 equal pieces and make a pretzel shape by following the instructions overleaf.
5. Place the pretzels on a baking tray lined with greaseproof paper. Cover with a tea towel
and leave to rise while you are preparing the cooking liquid. Preheat the oven to 220°C
/ 200°C Fan / Gas Mark 8.
6. Boil the water in a medium-sized saucepan and add the bicarbonate of soda. Once
boiling, turn the heat down to a simmer.
7. Carefully place 2 pretzels at a time in the water for 30-50 seconds, turning them halfway
through. Remove with a slotted spoon. Place back on the tray and slightly slice the
bottom of the pretzel.
8. Bake in the oven for 12-18 minutes, until golden brown. Remove and brush the hot
pretzels with the orange marmalade. It should glaze nicely on the hot surface. Leave to
cool before serving for breakfast with fresh jam.

28
 Tip:
It is really simple to make authentic-looking pretzels. Simply divide the
dough into individual pieces and roll each piece out to be a long rope
(40 cm) with a slightly thicker middle and thinner ends. Bring the two
ends together in the middle, overlap them, twist twice and bring back
to go over the main body of dough. Almost like tying a knot. The less
flour you use on the surface, the better for rolling them into a smooth
shape. The dough is even better when proved overnight in the fridge.

30 31
stilton & bacon flowerpots

320g water
1 Tbsp dry active yeast
500g strong white
bread flour
1 Tbsp sea salt flakes
60g butter
6 rashers smoked,
streaky bacon
150g Stilton, crumbled

1. Place the water and dry active yeast in the mixing bowl. Warm 2 Min. / 37°C / Speed 2.5.
2. Add the strong white bread flour, sea salt flakes and butter then knead 2 Min. / Kneading
function. Tip the dough into a large bowl and cover with cling film. Leave to rise for
1-2 hours until doubled in size.
3. Meanwhile, cook the bacon either under the hot grill or in a pan. Leave to cool, then
crumble into small pieces by hand.
4. Uncover the dough, place on a floured surface and flatten slightly. Crumble over the
bacon and Stilton then roll the dough into a large sausage shape while working the
ingredients in. Divide the dough into 8 large pieces or 16 small pieces. Roll each piece
into a ball and place into small flower pots lined with greaseproof paper (or if you are
making 16 small pieces, roll into balls and stick next to each other on a baking tray
lined with greaseproof paper). Cover with a tea towel and leave to rise for 30 minutes.
Meanwhile, preheat the oven to 220°C / 200°C Fan / Gas Mark 8.
5. Bake for 15-20 minutes until golden brown (the smaller rolls will take 10-15 minutes).
The finished rolls should sound hollow when tapped.
6. Remove and leave to cool before serving with some fresh soup, dip or just as a snack.

33
 brioche snowmen
Dough: To f inish:

250g whole milk 20g melted butter

1 Tbsp dry active yeast 2 egg yolks
40g light soft brown
sugar
550g strong white
bread flour
3 large eggs
½ tsp sea salt flakes
125g ice cold butter

1. Place the milk, dry active yeast and brown sugar in the mixing bowl. Warm 2 Min. / 37°C /
Speed 2.5.
2. Add the strong white bread flour, eggs and sea salt flakes. Knead 5 Min. / Kneading
function – whilst adding the ice cold butter through the mixing bowl lid in small pieces,
waiting a few seconds between each piece.
3. Remove the dough from the mixing bowl and tip into a large bowl, cover with cling film
and refrigerate overnight.
4. The next day, brush a 12-hole muffin tin with some melted butter and set aside.
5. Tip the dough onto a floured surface and shape into a ball. Cut off a quarter of the dough
and divide the larger piece into 12 equal pieces. Roll each piece into a ball and place in
the muffin tin seam-side down. Then roll the remaining dough into 12 smaller balls.
6. Using scissors, make a slit in the top of each dough ball in the muffin tin, then place
the small dough balls on top and tuck in slightly. Cover the snowmen with a tea towel
and leave to rise for 30 minutes. Meanwhile, preheat the oven to 200°C / 180°C Fan /
Gas Mark 6.
7. Uncover the tray, brush the snowmen with the whisked egg yolks and bake for 20
minutes until golden brown. Transfer to a wire rack to cool, then serve warm with some
fresh Notella (see recipe in Practice Mix Perfect) or jam.

34