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Classic Wholemeal Bread

about 10 slices
Intermediate
140 minutes
Looking for a delicious wholemeal bread recipe? This bread is packed with nutrients, making it a healthier alternative to white bread. Learn more.
With its hearty texture and satisfying flavour, this bread is perfect for sandwiches, toast, or just enjoying on its own.
Recipe Ingredients
How to Prepare
Tips
If you enjoyed this wholemeal bread, explore our other Bread Recipes with everything from Classic White Bread Loaf to Chocolate Cherry Twist Bread
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Recipe Ingredients

For the Bread
350 gWholemeal Bread Flour
150 gStrong White Bread Flour
7 gFast-action dried yeast
7.5 gSalt (1 1/2 tsp)
5 gLight Brown Sugar (1 tsp)
350 mlWater (warm)
30 gUnsalted butter (melted)

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1

For the Bread

Place the flours in a large bowl, add the yeast to one side of the bowl and the sugar and salt to the other, mix to combine. Make a well in the centre and the melted butter and tepid water. Mix the dry ingredients into the wet ingredients until all combined.

2

Tip the dough onto a surface dusted with flour and knead for 8-10 minutes until the dough is elastic and smooth.

3

Place the dough in a bowl greased with oil and cover with oiled cling film and leave to rise for about an hour or until doubled in size.

4

Once the dough has doubled in size, tip onto a lightly floured surface and lightly knead for about a minute to knock out the air bubbles. Shape the dough into a ball. Flour a baking tray and place the ball of dough on the baking tray and dust with flour and cut a cross in the top of loaf about 10cm long.

5

Cover the baking tray in oiled cling film and leave the dough to rise for 30-60 minutes – to check the dough is fully proofed make an indent with your finger into the side of the loaf, if the indent stays then the dough is ready to bake.

6

Bake the bread at 200°C /180°C fan/Gas mark 6 for 25-30 minutes. The base of the bread should sound hollow when tapped when the bread is baked.

7

Leave the bread to cool on a wire rack.  

Tips