Light wholemeal bread

  • Total Time

    50m
    • Prep Time

      20m
    • Bake Time

      30m
  • Serves

    1


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

Method

  1. Put the flours, salt and yeast into a bowl.

  2. Mix to a soft dough with the honey, oil and water.

  3. Turn onto a floured surface and knead for 10 minutes.

  4. Shape and put into an appropriate greased tin.

  5. Leave to prove in a warm place slowly until doubled in size.

  6. 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.

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Reviews

  1. 4 star rating

    300ml of water works for me. I use a machine to do the kneading for 10 mins. I can knock up ok. (Arthritis).

  2. 4 star rating

    Love it. This is my second bread recipe. Love it, love it, love it! I didn't need anymore water but I was using my mixer and dough hook so I guess that done the hard part for me.

  3. 4 star rating

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

  4. 1 star rating

    Should the water be 325ml?
    ___________________________________________________
    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!

  5. 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?

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