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PdfGrind the flaxseed. 20 seconds / speed 10
Scrape down the bowl.
Grind again:
10 seconds / speed 10
The flax should resemble fine flour or flax meal. A few tiny flecks are acceptable, but there should not be many whole seeds.
Transfer the ground flax to a separate bowl.
Allow it to cool briefly if it became warm during grinding.
Combine the dry ingredients. In a separate mixing bowl, whisk together:
● 175 g vital wheat gluten
● 110 g ground brown flax meal
● 105 g oat fiber
● 7 g salt
● 5 g nutritional yeast
● 1.5 g guar gum
● 5 g instant yeast
Whisk very thoroughly.
The guar gum should be evenly distributed so it does not form gummy patches.
Add the liquids to the Thermomix. Place in the Thermomix bowl:
● 350 g cool water
● 14 g olive oil
● 10 g apple-cider vinegar
● 7 g sugar
● Optional allulose
● Optional sunflower lecithin
Mix:
10 seconds / speed 3
There is no need to activate the instant yeast separately in hot weather.
Add the dry mixture. Add the combined dry ingredients to the Thermomix bowl.
Mix:
20 seconds / speed 4
Scrape down the sides and bottom of the bowl.
Knead the dough. Use:
4 minutes / Dough mode
Inspect the dough.
It should be:
● Soft and cohesive
● Elastic
● Slightly tacky
● Able to hold its shape
● Softer than conventional bread dough
● Not crumbly or dry
● Not pourable like batter
If the dough is dry or tearing
Add 10 g water.
Knead:
1 minute / Dough mode
Add another 5–10 g water only if still necessary.
Oat-fiber brands vary considerably, so the final dough may need up to approximately 20–30 g additional water.
If the dough is extremely wet and shapeless
Add 5 g oat fiber.
Knead:
1 minute / Dough mode
Do not correct wet dough by adding large amounts of vital wheat gluten. That can make the bread rubbery and seitan-like.
Add the seeds. Seeds are approximately ¼ cup altogether. Add all but approximately 1 tablespoon of the seed mixture to the Thermomix bowl.
Knead:
30 seconds / Dough mode
If the seeds are not evenly distributed, finish folding them in by hand rather than continuing to knead for several more minutes.
Keep the reserved tablespoon of seeds for the top.
Prepare the bread-machine pan. Remove the kneading paddle from the bread-machine pan.
The paddle is unnecessary because the Thermomix has already kneaded the dough. Removing it also prevents a large hole from forming in the finished loaf.
Lightly grease the bread-machine pan if its nonstick surface is worn.
Shape the loaf. Lightly wet your hands.
Remove the dough from the Thermomix bowl and shape it into a smooth, compact oval or short log that fits the bread-machine pan.
Try to create surface tension by gently stretching the outer surface around the loaf and tucking the edges underneath.
Place the loaf into the pan with the smooth side facing upward.
Gently press it so the dough is evenly positioned across the bottom of the pan.
Do not flatten it aggressively.
Add the topping seeds. Lightly brush or mist the top of the dough with water.
Sprinkle the reserved seeds over the surface.
Press them very gently into the dough so they remain attached after baking.
Proof indoors. Cover the bread-machine pan loosely with:
● A reusable bowl cover
● A shower cap
● Lightly oiled plastic wrap
● A clean damp kitchen towel
Let the loaf rise indoors.
During summer, use a normal air-conditioned or shaded room rather than the hot porch.
Approximate proofing times
At 72–75°F:
50–75 minutes
At 76–80°F:
40–60 minutes
At 81–85°F:
25–45 minutes
These are only guidelines. Watch the dough rather than relying on the clock.
When it is ready to bake
Bake when the loaf has expanded to approximately twice to 2¼ times its original size.
The dough should look rounded and inflated, but still structurally firm.
A gently pressed fingertip indentation should slowly spring partway back while leaving a faint mark.
Do not wait for the loaf to triple in volume in the bread-machine pan. This dough can overproof and collapse, especially during hot weather.
Prepare the outdoor machine. Place the bread machine on the covered porch:
● Fully out of direct sunlight
● On a level, dry, heat-resistant surface
● With open space around its ventilation openings
● Away from sprinklers, blowing dust and pet traffic
● Connected to a suitable protected electrical outlet
On extremely hot days, bring the machine outside closer to baking time rather than letting it become heat-soaked all afternoon.
Evening baking is preferable.
The porch does not need to be cool, but a temperature below approximately 90°F is kinder to the machine and gives you more predictable baking.
Transfer the proofed loaf. Once the dough is properly risen:
Remove its covering.
Carry the bread-machine pan outside while keeping it level.
Insert it gently into the bread machine.
Lock it into position.
Begin the Bake Only cycle immediately.
Avoid bumping, dropping or leaving the fully risen dough sitting outside while the machine is being arranged.
Bake. Use the 750g loaf size in the Kitchen in a Box machine. Bake initially for:
60 minutes
Do not open the lid during the first 45 minutes.
At approximately 55–60 minutes, check the center with an instant-read thermometer if possible.
The loaf is done when the center reaches approximately:
200–205°F
If the center is below 200°F, continue baking for another:
5–10 minutes
The top may remain somewhat lighter than an oven-baked loaf because bread machines usually provide stronger heat from the bottom and sides than from the top.
Cool the loaf fully. Remove the pan from the bread machine promptly when baking finishes.
Let the loaf remain in the pan for approximately 5 minutes.
Turn it out onto a wire rack.
Cool for at least:
3 hours
For the cleanest thin sandwich slices, cool it completely overnight before cutting.
Do not judge the crumb while the loaf is hot. Flax-and-gluten breads can seem gummy when warm but become much firmer and more bread-like after cooling.
Slice and store. Use a sharp serrated bread knife.
For Hero-style slices, cut the loaf into 20–22 thin slices.
Because homemade bread contains no commercial preservatives:
● Store at room temperature for up to 2 days.
● Refrigerate for approximately 5–7 days.
● Freeze for longer storage.
For freezing, place small pieces of parchment between slices so individual slices can be removed easily.
Toast directly from frozen.
Estimated nutrition
The values depend on the brands of vital wheat gluten, oat fiber, flaxseed and seeds used.
At 20 slices, each slice should be approximately:
● 70–78 calories
● 8–9 g protein
● 1.5–2.5 g net carbohydrate
● 7–9 g fiber
● Approximately 3 g fat
At 22 thinner slices, each slice should be approximately:
● 64–71 calories
● 7–8 g protein
● Approximately 1.5–2 g net carbohydrate
This should come reasonably close to Hero Seeded Bread in calories and net carbohydrates, while generally providing more protein.