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Classic Wholemeal Bread by Allinson's

112 Reviews

  • Egg Free
  • Vegetarian

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.

3Total Time
220Prep Time
40Bake Time
1Makes
Easy

Method

  1. 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.

  2. Step 2:

    KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer). 

  3. 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.

  4. 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.

  5. 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).

  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

Utensils

  • 2lb loaf tin

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