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Wholemeal loaf on a wire cooling rack

Classic hand baked wholemeal bread

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2.316 stars based on 86 ratings

Making your own bread is surprisingly simple; it not only delivers delicious results but it is immensely satisfying, and the kneading is highly therapeutic. Once you have tried it, you will find yourself hooked. You can use this recipe to make rolls too, just divide the dough into about 60g pieces, shape into balls and reduce the cooking time to 15 minutes.


Key Information

  • Prep:
  • Bake:
  • Loaves:1
  • Skill level:

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The Method Enter Bake mode

  1. Classic mode Step 1

    Mix the flour, salt and sugar in a large bowl. Rub in the butter then stir in the yeast.

    Ingredients for this step

  2. Classic mode Step 2

    Make a well in the centre of the flour mixture and add the warm water. Mix together until a soft dough starts to form. This will take a couple of minutes. Turn the dough onto a lightly floured surface. Knead until smooth and elastic, this can take up to 10 minutes.

    Ingredients for this step

    • 350ml 11⅞ fl oz Warm water
  3. Classic mode Step 3

    Shape into a loaf and drop into a lightly greased 900g (2lb) loaf tin, or shape into a round on a baking tray.

  4. Classic mode Step 4

    Cover the dough with oiled cling film or a damp tea cloth and leave to rise in a warm place for about 45 minutes- 1 hour or until the dough has doubled in size.

  5. Classic mode Step 5

    Pre-heat your oven to 230°C (fan 210°c, gas mark 8). Sprinkle the dough with a little flour to create a crisp, rustic coating on top of the bread.

  6. Classic mode Step 6

    Place in the centre of the pre-heated oven and bake for 15 minutes then reduce the oven temperature to 200°c, (fan 180°c, gas mark 6) and cook for a further 15-20 minutes until the bread is risen and golden brown and sounds hollow when tapped underneath.

  7. Classic mode Step 7

    Turn out the bread and cool on a wire rack.