Wholemeal Bread

My Soft Wholemeal Bread is packed full of flavour and natural goodness. This soft and fluffy rustic bread is perfect for sandwiches or toast.

This super easy wholemeal bread recipe makes one large 2 lb wholemeal loaf or two small 1 lb loaves.

5 from 3 votes

Course: bread

Cuisine: British

Prep Time: 10

Cook Time: 40

Resting Time: 2 15

Total Time: 3 5

Servings:

Calories: 167kcal

By hand: In a large bowl, mix together the flours, rapeseed oil, salt, sugar and yeast. Form a well in the centre of the ingredients.
Add a little water into the well and mix thoroughly. Keep adding a little water at a time and mixing until you have formed a ball of dough.
Transfer dough to a floured surface and knead for 10 to 12 minutes.
Check your dough is ready by using the windowpane test.
KitchenAid: Add flours, oil, salt, sugar and yeast to the mixing bowl, make a well and add the water.
Mix on slow speed number 1 for 1 to 2 minutes.
Turn up to number 2 speed for a further 8 to 10 minutes.
Check your dough is ready by using the windowpane test.

Place your dough in a large greased bowl and cover.
Leave to rest in a warm place for at least one and a half hours or until doubled in size.

Transfer the dough to an oiled work surface.
Shape your loaf by gently working your dough into a rectangle.
Roll up your dough from the short side.
Pinch the seams together and turn the loaf over so you have the long seam on the bottom.
Place in a greased loaf tin or tins.
Cover and leave to rise in a warm place for about 45 minutes.
Preheat oven to 230°C /210°C Fan/450°F/Gas Mark 8.

Using a sharp greased knife, make 3 slashes in your loaf at a 45° angle.
Optional topping: Spray with water and sprinkle with oat flakes.
Place in pre-heated oven for 10 minutes.
Turn your oven down to 200°C / 180°C fan / 350°F / Gas mark 6 and continue baking.
Large loaf: 30 to 35 minutes until golden brown.
Small loaves 15 to 20 minutes until golden brown.
Tip your loaf or loaves onto a rack to cool. Tap the base of the bread to check it is cooked - it should sound hollow. Alternatively, check your loaf’s internal temperature - ideally it should be around 90°C / 194°F to 95°C / 203°F.
Leave to cool.

Makes one large loaf (12 to 16 slices) or two small loaves.
Like most homemade bread, fresh is best but Soft Wholemeal Bread will keep for a couple of days.
Soft Wholemeal Bread freezes well. Make sure your loaf is fully cooled and placed in a freezer bag before freezing. Keeps for up to three months when frozen.
Your bread can also be sliced before freezing, avoiding waste because you can take out slices as you need them.
To defrost, remove your bread from the freezer a couple of hours before it’s needed and defrost at room temperature.
Nutrition information is approximate per slice of the 2 lb loaf. It is meant as a guideline only.