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Bread

Easy Wholemeal Bread

A simple homemade wholemeal loaf with a hearty wheat flavour, a soft crumb and a lovely crust. Made with a mix of wholemeal and strong white bread flour, it's ideal for everyday sandwiches, toast or a thick slice of bread alongside a bowl of homemade soup. This is a straightforward loaf with no special techniques or complicated ingredients, just a bit of kneading, two rises and a spell in the oven.

Published

Easy Wholemeal Bread

At a glance

Prep
20m
First prove
1h – 1h 30m
Second prove
45m – 1h
Bake
30m – 35m
Serves
1 loaf
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Ingredients

  • Ingredients

Instructions

Mix the dough

  1. Add the wholemeal flour, strong white flour, salt and instant yeast to a large mixing bowl. Keep the salt and yeast apart initially, then mix everything together. Add the lukewarm water, softened butter and honey. Mix until everything comes together into a rough dough.

Knead

  1. Turn the dough out onto a lightly floured work surface and knead for around 8–10 minutes, until it becomes smoother and more elastic. Wholemeal dough will feel a little rougher than white bread dough, so don't worry if it doesn't become completely silky smooth.

  2. Using a stand mixer: Fit the dough hook and mix on a low speed for around 2 minutes, until the ingredients come together. Increase to a low-medium speed and knead for another 6–8 minutes, until the dough is smoother and elastic. Keep an eye on the mixer and follow the manufacturer's recommended speed and kneading times.

First prove

  1. Place the dough in a lightly greased bowl, cover and leave somewhere warm for around 60–90 minutes, or until roughly doubled in size. The exact time will depend on the temperature of your kitchen.

Shape the loaf

  1. Turn the dough out onto the work surface and gently press out the larger air bubbles. Shape into a tight loaf and place seam-side down into a greased 2lb loaf tin.

Second prove

  1. Cover loosely and leave to rise for around 45–60 minutes, until the dough has risen just above the rim of the tin. Towards the end of the proving time, preheat the oven to 200°C fan / 220°C conventional.

Bake

  1. Bake for 30–35 minutes, until the loaf is a deep golden brown and sounds hollow when tapped underneath. If the top starts browning too quickly, loosely cover it with foil for the remainder of the bake.

Cool

  1. Remove the loaf from the tin and leave to cool completely on a wire rack before slicing. Cutting too early can leave the inside gummy, even when the bread is fully baked.

Notes

This easy wholemeal loaf uses a blend of wholemeal and strong white bread flour for a good balance of flavour and texture. It's ideal for everyday sandwiches and toast, with a hearty wheat flavour and a soft crumb.

Allow enough time for both proving stages, as the dough may rise more slowly in a cool kitchen. The finished loaf should be soft enough for sandwiches while still having the satisfying flavour of wholemeal bread.

Tips

  • Check the dough consistency: Wholemeal flour varies in how much water it absorbs. Aim for a soft, slightly tacky dough rather than one that feels dry or stiff.
  • Avoid adding too much flour: A little stickiness is normal. Too much extra flour can leave you with a dry, heavy loaf.
  • Watch the dough, not just the clock: Proving times are a guide and will depend on the temperature of your kitchen.
  • Shape it tightly: A well-shaped loaf helps produce a more even crumb and a good rise in the tin.
  • Let it cool completely: Slicing while the loaf is still hot can make the crumb sticky or gummy.
  • Use a stand mixer if you prefer: A dough hook saves kneading by hand. Use a low-medium speed and follow your mixer's instructions.

Substitutions

  • Strong white bread flour: Replace it with the same weight of wholemeal bread flour for a 100% wholemeal loaf. Expect a slightly denser texture and potentially a little more water absorption.
  • Honey: Replace with the same weight of sugar, or leave it out for a less sweet loaf.
  • Butter: Replace with the same weight of neutral-flavoured oil or a suitable dairy-free baking alternative.
  • Instant yeast: Active dried yeast can also be used, but follow the packet instructions for whether it needs dissolving in water first and adjust the amount according to the product.
  • Water: You may need a little extra depending on your flour. Add it gradually until the dough is soft and slightly tacky.

Storage & Reheat

  • At room temperature: Once completely cool, store in a bread bag or airtight container for around 2–3 days.
  • Freezing: Slice the cooled loaf and freeze in a sealed freezer bag for up to 3 months for best quality.
  • Using frozen slices: Toast straight from frozen, or allow slices to defrost at room temperature.
  • Refreshing the loaf: If the crust has softened during storage, a few minutes in a warm oven can help refresh it. Keep an eye on it to avoid drying out the bread.

Serving Suggestions

  • Everyday sandwiches: Fill with mature Cheddar, ham, egg mayonnaise or your favourite sandwich fillings.
  • Breakfast toast: Serve toasted with butter, jam, marmalade or honey.
  • Soup and stew: Serve thick slices alongside homemade soup or a hearty stew.
  • Cheese on toast: Wholemeal bread makes a lovely base for mature Cheddar on toast.
  • Beans on toast: A substantial slice of wholemeal toast is perfect for a simple lunch.

Equipment

  • 2lb loaf tin
  • Large mixing bowl
  • Measuring jug or digital scales
  • Wooden spoon or dough scraper
  • Stand mixer with dough hook (optional)
  • Clean tea towel or cling film for covering the dough
  • Wire cooling rack

FAQ

Why is my wholemeal bread dense?
Wholemeal flour produces a naturally heavier loaf than white bread flour. Too much extra flour, insufficient kneading or under-proving can make it denser than expected. Make sure the dough is soft and allow it enough time to rise.
Can I make this loaf in a stand mixer?
Yes. Fit the dough hook and knead on a low-medium speed, following your mixer's instructions. Check the dough as it kneads and stop once it is smoother and elastic.
Can I make this recipe with 100% wholemeal flour?
Yes. Replace the 100g strong white bread flour with 100g wholemeal bread flour. The loaf will generally be denser, and you may need to adjust the water slightly.
Why hasn't my dough risen?
Yeast activity can be affected by a cool room, old yeast or water that is too hot. Give the dough more time in a comfortably warm place if it is rising slowly.
How do I know when the loaf is baked?
The crust should be well browned, and the loaf should sound hollow when tapped underneath. If you use a thermometer, the centre should generally reach around 93–96°C.
Can I freeze homemade wholemeal bread?
Yes. Let it cool completely, slice it and freeze in a sealed freezer bag. Individual slices can be toasted straight from frozen.
Can I leave out the honey?
Yes. The honey adds a little sweetness but isn't essential to the structure of the loaf. You can omit it or replace it with the same weight of sugar.