100 wholemeal bread recipe

100 Wholemeal Bread recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a healthy and delicious bread recipe? Look no further than this 100% wholemeal bread recipe. Made with nutritious whole wheat flour, this bread is packed with fiber and essential nutrients. Whether you're a beginner or an experienced baker, this recipe is easy to follow and guarantees a soft and flavorful loaf every time. Give it a try and enjoy the wholesome goodness of homemade wholemeal bread.

Keywords: wholemeal bread, healthy recipe, whole wheat flour, fiber-rich, homemade

100 wholemeal bread recipe details

100 wholemeal bread recipe, recipe Rating: 4.6
Number of votes:105 

Ingredients

250 ml	lukewarm water, up to 300ml – see note below
60 ml	vegetable oil
60 ml	honey
375 g	wholemeal flour, I used stone-ground
2 ½ tsp	instant or dried active yeast
4 tbsp	fat-free milk powder
1 ¼ tsp	salt

Instructions

Makes 1, 1lb loaf, about 16 thin slices.

Note:
Use the higher amount of water in cold or very dry weather and the lesser when hot or humid.

Combine all ingredients in a large bowl and stir until it starts to come together and leave the sides of the bowl. Transfer to a lightly greased surface and knead with oiled hands for 6-8 minutes or until smooth and pliable. Alternatively, you can prepare the dough in a breadmaker or food processor using the ‘dough’ cycle.

Transfer the dough to a lightly greased bowl, cover with cling film and allow to rise for about 1½-2 hours in a moderately warm place. It will not necessarily double in size but should rise significantly.

Transfer the dough to a lightly greased surface and gently knock back and shape into a log about 8-inches or 20cm in length. Place within a 1lb, 500g loaf tin and cover with lightly oiled cling film. Allow to rise for 1-2 hours or until about 1-inch or 25-30mm above the rim.

Preheat the oven to Gas Mark 4, 180ºC, 350ºF.

Bake for 35-40 minutes, but cover the top with foil after about 20 minutes to prevent burning.

Remove from oven and allow to cool in the tin for 5 minutes. Turn out onto a wire rack to cool. If wished, rub a little butter onto the hot crust for extra flavour and to soften it slightly. Allow to reach room temperature before slicing. Store in a sealed bag or container at room temperature and do not refrigerate.

About this recipe:
I had previously only made wholemeal breads etc that contained, usually, 20-50% white flour. I had read that breads made only with wholemeal were tough, did not rise and a few other negatives. I was sufficiently curious to try it. The flour originally recommended is a US brand and type for which no direct equivalent can be found but I used what is probably the best commercially available alternative possible, Allinson’s Stoneground Wholemeal. It worked well enough and was almost as soft as a white bread and its rise quite satisfactory.

If you want a slightly higher rise and a softer bread, I would suggest replacing 10-15% of the wholemeal with white bread flour. You may then need to slightly reduce the amount of water used, perhaps by a 3-4 teaspoons full, as white flour is slightly less ‘thirsty’.

Preparation time:
ca. 20 min
Resting time:
ca. 5 hrs
Grade of difficulty:
easy
Calories per portion:
n/a