I found this recipe on the Guardian newspaper website and adapted it for a thermomix - makes a lovely loaf.
Makes 1 large loaf
250g bread flour
250g wholemeal spelt flour (I used white and it was ok)
7g instant dried yeast
1 tsp salt
1 tbsp honey
250ml dry cider
100ml water
100g sunflower seeds
1 put water, cider and honey in to thermomix bowl and heat 37 degrees 3 mins speed 1 ( you might need more time if your cider was fridge temperature, stop when it reaches 37 degrees)
2 Add flours, yeast and salt and combine 20 secs speed 6, then knead for 1 minute. Add sunflower seeds in last 20 seconds. Place in a large, lightly‑oiled bowl, cover it with clingfilm and leave the dough to rise for 1 hour, or until approximately 1½ times its original size (or leave it in the thermomix)
3 Turn the risen dough out on to a work surface and shape into a cob shape, gathering any "loose" dough underneath to give a taut, well‑rounded top. You could also shape it into a bloomer: roll, pat and pinch it into a slightly elongated rugby-ball shape. I didn't handle the dough too much as the original recipe warned to be gentle and not let it rise too much otherwise it might collapse.
4. Leave to rise, covered loosely with clingfilm, for 45-60 minutes, or until it has grown in size by half again. Meanwhile, preheat the oven to 200C
5. Dust the top of the risen dough with flour and use a very sharp knife to score the top, perhaps with a cross shape or a few horizontal stripes – this is to help give the bread room and a direction to expand.
5 Bake for 15 minutes before decreasing the oven temperature to 180C/350F/gas mark 4 for a further 30 minutes. Let it cool completely on a wire rack before slicing and serving. Keep an eye on it, mine only took 20 mins at 180c.
