🍞 Thermomix Rustic No-Knead Rosemary Garlic Bread

A fragrant, crusty artisan-style loaf with minimal effort. No kneading required — the Thermomix mixes everything in seconds.

🔸 Ingredients

Bread Dough

• 3 cups (450 g) bread flour (or plain flour)
• 1 ½ tsp salt
• 1 tsp sugar (optional, helps browning)
• ½ tsp instant yeast
• 1 ½ cups (360 g) warm water (about 40°C)

Flavor Add-Ins

• 3–4 cloves garlic, finely chopped or minced
• 1–2 tbsp fresh rosemary leaves, chopped
  (or 1 tsp dried rosemary)
• 1–2 tbsp olive oil
• Optional: cracked black pepper, sea salt flakes for topping

🔸 Equipment

• Thermomix (TM5/TM6/TM31)
• Large bowl
• Plastic wrap or reusable cover
• Dutch oven or heavy oven-safe pot with lid

🥣 Step-by-Step Instructions

1. Sauté the Garlic & Rosemary (Optional but amazing)

This step gives deeper flavor.

1. Add garlic and rosemary to the mixing bowl.
   5 sec / Speed 5
2. Add olive oil.
   2 min / 100°C / Speed 1
3. Scrape out and set aside to cool slightly.

2. Mix the Dough

1. Add to the Thermomix bowl:
   • Flour
   • Salt
   • Sugar
   • Yeast
   • Sautéed garlic + rosemary mixture
   • Warm water
2. Mix: 10 sec / Speed 6
3. Final mix to bring it together:
   20 sec / knead mode (dough function)
   (This is mixing, not kneading — dough will be sticky and loose, perfect for no-knead bread.)

3. First Rise (Slow Fermentation)

Creates flavor and open crumb.

• Transfer sticky dough to a lightly oiled bowl.
• Cover tightly.
• Rise for 12–18 hours at room temperature, or until doubled and bubbly.

If you need a quicker option:
Rise 2–3 hours in a warm spot → proceed normally.

4. Shape the Dough

1. Dust a surface with flour.
2. Gently scrape dough out — do not knead.
3. Fold edges to the center 3–4 times to form a loose ball.
4. Place seam-side down on baking paper.
5. Rest for 30–40 minutes while the oven heats.

5. Preheat Oven + Dutch Oven

• Place your pot (with lid) in the oven.
• Heat to 230°C (450°F) for 30 minutes.

6. Bake the Bread

1. Carefully lift dough using baking paper and place into the hot Dutch oven.
2. Cover with lid and bake:
   30 minutes at 230°C (450°F)
3. Remove lid and bake:
   10–15 more minutes
   until golden and crusty.

🌿 Optional Enhancements

• Brush dough with olive oil and sprinkle with sea salt before baking.
• Add ½ cup grated Parmesan into the dough.
• Mix in roasted garlic instead of raw for a sweeter flavor.

✨ Tips for Best Results

• Hydration is high, so dough will be sticky — don’t add more flour.
• Long fermentation gives the rustic holes and chewy texture.
• Dutch oven traps steam → crispy artisan crust.
• For extra crunch, let baked loaf cool on a rack for at least 1 hour.