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Wholemeal Bread recipe

Recipe by 3 March 2009 4 Comments
PinExt Wholemeal Bread recipe

20050724 20050724 05 finished loaf 3 Wholemeal Bread recipe

A light wholemeal loaf which is easy and quick to prepare, especially with a food processor.

Serves: makes a 2lb loaf
Preparation time: 10 mins plus 1 – 2 hours rising, depending on
temperature
Cooking time: 25 – 30 mins

Ingredients:

300g/10.5oz Strong white bread flour
200g/7oz Strong wholemeal bread flour
1 tblsp Olive oil
1tsp Salt
1 tsp Doves Quick Dried Yeast
300ml/10.5floz Cold water

Preparation:

Weigh the flours into a mixing bowl (I use a food processor with chopping blade or dough hook).

Add the olive oil, salt and dried yeast.

If using the food processor (it’s so much easier on the arms) start the motor and add the water, use the processor to blend/knead the bread for about five minutes (or until the thermal cutout kicks in like mine does!)

If doing it by hand, add the water and mix the dough until smooth and elastic, continue kneading until your arms are worn to the elbows or about 10 mins, whichever is first.

Slap the dough into an oiled 2lb loaf tin and cover with oiled cling-file (saran wrap) until it’s risen and looks as if it’s going to start collapsing over the sides.

Place into a cold over and bake at 230c/450f for 27mins. This sounds precise but that’s what suits our oven, you’ll have to experiment with yours.

Check the loaf by tipping it out of the loaf tin onto an over glove and rapping the base of the loaf, it will sound hollow if cooked.

If it’s not cooked, pop it back into the oven at the same temperature without the tin for a couple more mins, this gives a better crust if you’re like me and like your crusts!

Place on a cooling rack until cool enough to slice and spread with butter (in takes longer than you think/want!)

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  • http://fitpigrecipes.com/ Neil W

    I made this with strong white bread flour and came out really well. Don’t use all-purpose flour, it doesn’t rise so well and ends up heavy and doughey when cooked.

  • http://fitpigrecipes.com Neil W

    I made this with strong white bread flour and came out really well. Don’t use all-purpose flour, it doesn’t rise so well and ends up heavy and doughey when cooked.

  • Nick

    Yup, you need (no pun intended) the extra gluten in the strong flour to develop and sustain the crumb that makes the loaf light.

  • Nick

    Yup, you need (no pun intended) the extra gluten in the strong flour to develop and sustain the crumb that makes the loaf light.

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