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.
For this recipe you’ll need a large tin.
To improve your baking buy a baking stone.
You can use this wholemeal bread recipe as the perfect bread for our Brown Crab on Toast Recipe. This is one of Fabulous Baker Brother’s Henry’s recipes.
If you like brown bread try our Organic Wholemeal Sourdough bread, it’s the ultimate brown bread.
Serves 1 Loaf
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
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.