The benefit of cooking bread with steam is that it ensures it is perfectly crispy on the outside & deliciously soft on the inside. See the recipe here.

500 g wholemeal flour

500 g plain white flour

600 ml warm water or warm milk

1 pack fresh yeast or dry yeast

1 teaspoon salt

  1. Separate 1/2 cup of flour for a later use
  2. Mix all the other ingredients together using a dough hook on your stand mixer until a dough has formed
  3. Put the dough in a glass or plastic bowl (no metal), big enough to allow the dough to rise and place in the AEG SteamPro oven. Choose the dough proofing function for 1 hour
  4. Once the dough has finished proofing, sprinkle the remaining flour on your bench
  5. Take the risen dough out of the AEG SteamPro oven and kneed to form a loaf shape
  6. Score with 4 lines across the top and place onto the patisserie tray
  7. Set the SteamPro oven to Steam setting 1 at 210°C for 45 minutes
  8. The finished result will give the bread a perfect and even crust with a beautiful soft inner


To serve


You can adapt this recipe to suit your tastes. Simply mix your chosen ingredients to the raw dough after proofing such as:

  • Mediterranean style: olives, sundried tomatoes, rosemary, 5 tbl spoons of virgin olive oil, feta cheese
  • Moroccan style: Ras el Hanout*, slivered almonds or dukkah and raisins
  • Farm style: ham or bacon strips, onion slices, cheddar cheese, black pepper
  • Pumpkin bread: pureed pumpkin (5 tablespoons) and pumpkin seeds
  • Substitute the water with milk or buttermilk to get bread more white and soft

*Ras el Hanout is a North African spice mix