Wholemeal Bread Recipe

wholemeal bread

Ingredients for Wholemeal Bread:

  • 7 lbs (3.2 kg) wholemeal flour
  • 1 oz (25 g) salt
  • 4 tablespoons oil or 3½ oz (100 g) lard or white margarine
  • 3½ pints (2 litres) water
  • 2 oz (56 g) fresh yeast or 1 oz (28 g) dried
  • 2 teaspoons caster sugar

Method for Wholemeal Bread:

  1. Sieve the wholemeal flour into a warm bowl, add the salt and mix well.
  2. Rub or stir in the fat (depending on what you are using) and leave in a warm place.
  3. Cream the yeast with the caster sugar and add 1½ pints (900 ml) warm water. Leave until frothy.
  4. Make a well in the centre of the flour and add the yeast mixture.
  5. Sprinkle with flour and leave for 15 – 20 minutes to set the sponge.
  6. Mix to an elastic dough, adding more warm water as necessary.
  7. Beat well with the hands to mix thoroughly.
  8. Put into a clean bowl, cover with a damp tea towel and leave to rise in a warm place for about 1 hour, until doubled in size.
  9. Turn the dough on to a floured board and knead well for 10 minutes.
  10. Divide the mixture equally into 4 and knead the pieces again.
  11. Put into 4 2lb (900 g) warmed, greased and lightly floured tins, cover with a clean cloth and leave to prove until the dough just reaches the tops of the tins.
  12. Bake in a pre-heated oven set at Gas Mark 7 (425°F/220°C) for about 45 – 60 minutes until they sound hollow when tapped at the bottom.
  13. Cool on a wire rack.

Makes 4 2lb (900 g) loaves. Alternately divide into 8 and make 8 1lb (450 g) loaves.

Note: Try brushing the dough with water and sprinkling with oats before leaving to prove.

Posted in Vegetarian Recipes, Breads and Bakes, All Recipes
One comment on “Wholemeal Bread Recipe
  1. veronica moore says:

    I have tried several bread recipes then tried this, really pleased with the results using fresh yeast is much better, I have managed to get the yeast from asda for free they are quite happy to give you small amounts.I get my flour from Claybrooke Mills again i have tried different flours and find theirs the best.

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