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Wholemeal Bread Recipe
Our brown bread recipe is a wholemeal variation on our classic white loaf. Nothing beats a fresh baked loaf of bread hot out of the oven.
Wholemeal flour is more hygroscopic (thirsty) than white flour, so to make a more moist wholemeal loaf you need to add more water.
Ingredients
- 560g wholemeal flour
- 10g sea salt
- 5g dried yeast (or 10g of fresh yeast if you can get it)
- 330ml tepid water
- 20ml rapeseed oil
Method
- Weigh the flour and salt into a big bowl. Add the oil. Measure the water into a jug. With a fork, stir the yeast into the warm water. Empty the jug into the bowl and stir all the ingredients together.
- Knead the dough for 20 minutes (or 10 minutes in an electric mixer). Once you have a smooth and elastic dough nestle it back into the bowl and cover in cling film with no air gaps. Leave it in a warm place to grow to twice its size or for 1 hour, whichever is first.
- By hand, shape your dough so it fits evenly into a well-oiled large loaf tin, seal-side down. Dust the top of your loaf with a bit of flour and then cover the tin and leave it in a warm place to double in size or for 1 hour (whichever is first).
- Preheat the oven to 240°C/gas mark 9. Slash the top of your loaf and place on a baking sheet or a baking stone in the preheated oven. Throw a cupful of water onto the baking sheet for the perfect crust.
- Check it after 10 minutes and turn the oven down a notch (210°C/gas mark 6½). Take it out after 30 minutes when it's baked and beautifully golden all over. It should sound hollow when tapped underneath.
- Turn the loaf out and cool it for at least 10 minutes on a wire rack.
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