About the bake
Fans of wholemeal will love our Classic wholemeal bread recipe. A great starting point for those new to baking, our wholemeal loaf makes homemade sandwiches extra-special. Just follow our six-step guide using Allinson's wholemeal dough and share with the whole family.
Tips for making the best wholemeal bread:
- Does wholemeal bread need more kneading?
Yes. Wholemeal flour absorbs more water, therefore it requires more kneading. Watch our handy video below for kneading tips. - How do you get wholemeal bread to rise?
Our trick is to add some strong white bread flour along with the wholemeal bread flour. Even just a little white flour has enough gluten to give the dough better structure.
If you enjoyed making our wholemeal bread recipe, try our Wholemeal Bagels recipe, just as tasty and a wonderful addition to a weekend brunch.
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.
Ingredients
For the Dough
- 400g Allinson's very strong wholemeal bread flour
- 100g Allinson's Strong White Bread Flour
- 1 sachet 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
- 400g Allinson's very strong wholemeal bread flour
Utensils
- 2lb loaf tin
Nutritional Information
per 49g- 135cal Energy
- 3.2g Fat
- 1.7g of which Saturates
- 20g Carbohydrates
- 1.2g of which Sugars
- 4.8g Protein
- 0.46g Salt
Recipe Reviews
Just started me bread, substituted butter and sugar for olive oil and honey...see what happens.
Great recipe great rise to the dough I used fresh yeast . Many thanks
This was my first attempt at baking. This a loaf recipe that works like a dream. My efforts as a total novice were fabulously rewarded. The loaf looked and tasted like a shop bought loaf but tasted beautiful. I love wholemeal but this is hard to beat. Follow the recipe; enjoy the results with friends and family (if you’re not too selfish 😋)
Fantastic recipe and really nice bread
I find with this dough the salt retards the dough and you don’t get a rise on it.
I've made this before and it was great, however this time I put it in the airing cupboard to prove and forgot about it until I went to bed, I've now put it in the fridge and plan to bake it when I get home from work tomorrow. Would this be a problem?? Complete novice here!
Ingredients
For the Dough
- 400g Allinson's very strong wholemeal bread flour
- 100g Allinson's Strong White Bread Flour
- 1 sachet 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
- 400g Allinson's very strong wholemeal bread flour
Utensils
- 2lb loaf tin
Nutritional Information
per 49g- 135cal Energy
- 3.2g Fat
- 1.7g of which Saturates
- 20g Carbohydrates
- 1.2g of which Sugars
- 4.8g Protein
- 0.46g Salt