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:
- 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. - 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.
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
I have made this recipe a bunch of times and it's turned out perfectly - I recently bought a 13x4x4 2.2lb Pullman's loaf tin but I'm struggling to perfect this recipe with this tin. Each time it's either risen and then deflated when taken out to cool or not cooked through but burnt on top - I use a digital thermometer to check doneness and usually remove it around 190f -200f
I also doubled this recipe thinking it would fill the tin better but that went drastically wrong, would you have any tips for the larger Pullman's loaf tin and would this recipe alone without scaling up fill the tin if done correctly
Followed recipe exactly and loaf looked and tasted wonderful
First time I made bread and it was using this recipie. It turned out perfect.
Very easy recipe, bread tastes so much better than supermarket bread
This is such an easy recipe and absolutely delicious-proper flavoured bread! This is my “go to” recipe and has been successful every time I’ve made it. Sometimes it needs a tad more liquid as depends on weather etc but on the whole, it’s perfect as it is! Love Allinsons recipes, always clear instructions and quite simple.
Should you knead for the same amount of time when using a Kitchen Aid dough hook attachment?
Typically we would recommend kneading dough for 10 minutesby hand or 5 minutes using a dough hook on a mixer
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