Fans of wholemeal will love our Classic Wholemeal Loaf. A great intro recipe 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. Fans of the Classic Wholemeal Loaf are likely to enjoy our Wholemeal Wreath Recipe, just as tasty and a beautiful centrepiece.
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
MetricImperial
For the Dough
400gAllinson's very strong wholemeal bread flour
100gAllinson's Strong White Bread Flour
1 sachetAllinson's Easy Bake yeast or Allinson's Time Saver Yeast
1.5 tspSalt
50gButter (melted)
1 tbspBillington's light muscovado sugar
300mlWarm water
Utensils
2lb loaf tin
Recipe Reviews
Brilliant. I've made this a few times now! I add an extra half of salt and change the flour to 300g wholemeal and 200g of the white. It looks brilliant tastes great!! :)
Have used this recipe twice now and it's really good.
Made this brown bread today for the first time and I pleased with the outcome. On the whole, a very tasty wholemeal bread. Thank you for recipe.
Brilliant recipe! Used my Kenwood mixer with the dough hook for 5 mins and it was all plain sailing. Best loaf I've made and only had the strong flour not the very strong. It's big, light, looks like it came out of a bakery and tastes amazing!
I’m a novice baker and have never dared attempt bread making before. I couldn’t believe how easy it was to follow this recipe. My first attempt was ok but I think that I over-baked it at 45 minutes. It was still good to eat though. My second attempt was much better. I baked it for 35 minutes and it was perfect. I coated the top with egg wash which made the crust super crispy.
I’m a novice baker and have never dared attempt bread making before. I couldn’t believe how easy it was to follow this recipe. My first attempt was ok but I think that I over-baked it at 45 minutes. It was still good to eat though. My second attempt was much better. I baked it for 35 minutes and it was perfect. I coated the top with egg wash which made the crust super crispy.
