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3Total Time
220Prep Time
40Bake Time

Classic Wholemeal Bread

151 Reviews

  • Egg-Free Recipes
  • Vegetarian

About the bake

Fans of wholemeal will love our Classic wholemeal bread recipe. A great starting point 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.

Tips for making the best wholemeal bread:

  1. Does wholemeal bread need more kneading?
    Yes. Wholemeal flour absorbs more water, therefore it requires more kneading. Watch our handy video below for kneading tips.
  2. How do you get wholemeal bread to rise?
    Our trick is to add some strong white bread flour along with the wholemeal bread flour. Even just a little white flour has enough gluten to give the dough better structure.

If you enjoyed making our wholemeal bread recipe, try our Wholemeal Bagels recipe, just as tasty and a wonderful addition to a weekend brunch.

3Total Time
220Prep Time
40Bake Time


  1. Step 1:


    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:


    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:


    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:


    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:


    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.


  • 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


  • 2lb loaf tin

Nutritional Information

per 49g
  • 135cal Energy
  • 3.2g Fat
  • 1.7g of which Saturates
  • 20g Carbohydrates
  • 1.2g of which Sugars
  • 4.8g Protein
  • 0.46g Salt

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