Baking · serves 2

Wholemeal Bread

Five ingredients, five minutes of kneading, one loaf. The plain everyday one.

100 min Easy Vegetarian

Ingredients

  • 300ml lukewarm water
  • 7g dried yeast
  • 500g strong wholemeal bread flour
  • 2 tsp salt
  • 2 tbsp olive oil

Method

  1. Bloom the yeast in the water, 5 minutes.
  2. Flour and salt mixed, well in the centre, yeast water and oil poured in and brought together to a dough.
  3. Knead 4-5 minutes until smooth. Wholemeal needs less than white flour.
  4. Prove in a covered bowl about 1 hour until doubled.
  5. Knock back, shape, and drop into a greased 900g loaf tin.
  6. Prove until it rises above the rim.
  7. 200°C for 40 minutes. Hollow when tapped underneath.
  8. Cool completely on a rack before slicing.

Questions people ask about Wholemeal Bread

How long does Wholemeal Bread take?

About 100 minutes from starting to sitting down, and it is straightforward. A good part of that is unattended, so you can get on with something else once it is going.

What can I use instead of atta in Wholemeal Bread?

Use plain flour, though the dough will be softer and need less water.

Can I make Wholemeal Bread ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

Is Wholemeal Bread vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

Do I need an oven for Wholemeal Bread?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Wholemeal Bread?

On its own, warm, with tea or coffee. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

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