About the bake
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.
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
Recipe Reviews
Great recipe. a top tip: if you want a crusty loaf with little extra rise, try putting a roasting tray in the oven bottom while the oven is preheating. Add boiling water to the tray and close the door immediately. The steam makes the bread crusty and adds to the rise too.
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.
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