Wholemeal bread

Wholemeal bread

By
From
How to Cook Bread
Makes
2 small loaves
Photographer
Peter Cassidy

This wholemeal bread uses a mixture of white and wholemeal flour so it has a lovely light texture, along with the malty flavour of a traditional brown loaf. This recipe makes 2 loaves, so pop one in the freezer. You could even slice it before freezing for a ready supply of toast! You will need two 450–500g loaf tins.

Ingredients

Quantity Ingredient
300-350ml milk
20g fresh yeast
1 teaspoon caster sugar
50g butter
250g wholemeal flour
250g strong plain white flour, plus extra to dust
2 teaspoons salt
oil, to grease

Method

  1. Pour the milk into a small saucepan, bring to scalding point over a medium heat, then remove from the heat. Set aside to allow the milk to cool to tepid, about 38ºC.
  2. Put the yeast and sugar into a small bowl, add 2 tbsp of the tepid milk and stir to dissolve.
  3. Cut the butter into small dice, add to the remaining tepid milk and leave to melt.
  4. Put the flours and salt in a large bowl. Add the yeast mixture and about three quarters of the milk and butter mixture, trying to ensure all the butter is added. Using a cutlery knife, distribute the liquid evenly and bring together into a soft dough, adding the remaining milk and butter as needed. When the dough is beginning to form, use your hands to bring it together.
  5. Transfer to a very lightly floured work surface and knead for 5–8 minutes until smooth and elastic.
  6. Put the dough in a large, lightly oiled bowl and cover lightly with oiled cling film. Leave to rise in a warm place for about 1 hour until doubled in size.
  7. Transfer the dough to the work surface and knock it back, kneading it for 2–3 minutes. Lightly oil the loaf tins.
  8. Divide the dough in half, shape into 2 loaves and place in the prepared loaf tins. Cover with lightly oiled cling film and leave to prove in a warm, but not too hot, place. Meanwhile, heat the oven to 200°C.
  9. To check the dough has proved enough, lightly press it in one corner with your finger; it should leave only a little indentation. Sprinkle flour over the tops of the loaves and bake in the oven for 25–30 minutes until browned. Turn one of the loaves onto a wire rack; it should feel light and sound hollow when tapped on the underside. If not, return to the oven to cook for a further 5 minutes. Remove the loaves from the tins and leave to cool on a wire rack.

Variation

  • To make a wholemeal seeded loaf, knead in 5 tbsp mixed seeds such as poppy, sesame, sunflower or millet seeds when you knock back the dough in step 7.

A note on using wholemeal flour…

  • You can use all wholemeal flour for this bread, but be aware that the greater the proportion of wholemeal to white flour, the heavier and denser the loaf will be. We don’t use strong wholemeal flour, as ordinary wholemeal gives a softer loaf, but you can use strong wholemeal if you prefer.
Tags:
bread
Leiths
baking
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again