Wholemeal Bread Recipe
2h 20m
40 mins
3h
Makes 1
A little effort
About the bake
Our wholemeal bread recipe is a simple and satisfying bake, and perfect for bakers who are new to making their own bread. It’s soft, airy, and delicious, and perfect for sandwiches - or simply toasted with butter.
With just 7 ingredients and 6 steps in the process, our easy wholemeal bread recipe provides tips for baking success!
Our recipe for making wholemeal bread uses Allinson’s Very Strong Wholemeal as its the ideal bread flour to create a delicious wholemeal dough. Whilst you can substitute white bread flour and wholemeal bread flour like for like when it comes to quantities in a recipe, it is worth noting that wholemeal bread tends to give a slightly denser and moist texture with a little less rise and springiness. This is due to the bran in the flour reducing the effectiveness of the gluten. Nevertheless, we guarantee that you will have a super tasty loaf - evidenced by the 5* reviews from happy bakers.
How to Store
Once you've baked your wholemeal bread, it's best to store it by wrapping it in a paper bag, beeswax wrap, clean kitchen towel, plastic bread bag then place in a bread box where it will stay fresh for up to a week at room temperature. Make sure you allow the loaf to cool down completely before storing, as trapping heat will create condensation and lead to soggy bread which could mold quicker. If freezing your loaf, ensure to freeze as soon as possible to keep your bread fresher for longer.
Reasons to bake our wholemeal bread recipe:
⭐Perfect for novice bakers
⭐Doesn’t need a bread maker
⭐Keeps for up to a week in a bread bin
Variations
If you loved our wholemeal bread recipe, try out our other top rated bread recipes below that will not disappoint!
White Bread Recipe
Our highly rated White Bread Recipe will dial your lunch up a notch! Perfect for kneading newbies or bread fanatics.
Sourdough Bread Recipe
Try our Sourdough Bread Recipe by talented home economist and home stylist, Jill Weatherburn and make a delicious sourdough with just 4 ingredients!
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7 Ingredients
6 Steps
Egg-Free Recipes
Vegetarian
Ingredients
For the Dough
- 400g Allinson's very strong wholemeal bread flour
- 100g Allinson's Strong White Bread Flour
- 1 sachet (7g) Allinson's Easy Bake yeast or Allinson's Time Saver Yeast
- 1.5 tsp Salt
- 50g Butter (melted)
- 1 tbsp Billington's light muscovado sugar
- 300ml Warm water
Nutritional information per 49g serving
- 135kcal Energy
- 3.2g Fat
- 1.7g of which Saturates
- 20g Carbohydrates
- 1.2g of which Sugars
- 4.8g Protein
- 0.46g Salt
Method
Step 1
MIX
Mix the flours, yeast and salt in a big bowl. Mix together the melted butter, sugar and water, then mix in with a cutlery knife.Step 2
KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
Step 3
RISE
Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size.Step 4
SHAPE
Knock back the dough by gently kneading just 5 times to get the air out. Mould into a smooth oval and lift into a lightly oiled 900g/2lb loaf tin.Step 5
PROVE
Cover the dough again with a clean tea towel and leave to prove until doubled in size again. Preheat your oven to 200°C (fan 180°C, gas mark 6).Step 6
BAKE
Lift the tin onto the middle oven shelf and bake for 35-40 minutes, until you can lift the bread loaf from the tin and when you tap the base it sounds hollow. Cool on a wire rack.
“Made my first loaf of bread using this recipe and I'll never go back! So easy and didn't find I needed to stray from the recipe at all!”
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