Light wholemeal bread

A wonderful flavour and texture by using very strong wholemeal and very strong white bread flours.

Method

Put the flours, salt and yeast into a bowl.
Mix to a soft dough with the honey, oil and water.
Turn onto a floured surface and knead for 10 minutes.
Shape and put into an appropriate greased tin.
Leave to prove in a warm place slowly until doubled in size.
Add your chosen topping/glaze if using and place in an oven preheated to 220°C (425°F, gas mark 7) and immediately turn the heat down to 200°C (400°F, gas mark 6). Bake for 25-30 minutes. When cooked the loaf should sound hollow when tapped on the bottom.

The easiest way to follow a recipe

29 September 2019

4 star rating

I agree I have had to add more water to this recipe otherwise you wouldn’t be able to knead it
05 January 2019

1 star rating

Should the water be 325ml?
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Hi

This recipe has been tried and tested using 225ml of water, however if you feel that you need a little bit extra when making this loaf it is ok to increase the quantity of water used gradually. It is worth noting that wholemeal loaves tend to be drier in consistency than white loaves.

Happy Baking!
11 June 2018

3 star rating

Makes a delicious and extremely moreish loaf of bread. However, the dough is very difficult to work with as it’s very dry. Should the amount of water have been 325ml and not 225ml as shown in the ingredients list?