Wholemeal bread
Swap shop-bought bread for a homemade wholemeal loaf to elevate your sandwiches, or dunk into soups and stews for a comforting meal. It works well toasted, too
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Prep:20 mins
Cook:30 mins
plus 2 hrs proving - Easy
Nutrition per serving
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kcal 181
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fat 1g
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saturates 0.1g
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carbs 35g
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sugars 0g
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fibre 4g
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protein 6g
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salt 0.99g
Ingredients
- 300g strong wholemeal flour
- 200g strong white flour , plus extra for dusting
- 7g sachet fast-action dried yeast
- oil , for proving
Method
Combine the flours with 2 tsp salt and the yeast in a large bowl. Make a well in the centre, then add 325ml water and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.
Tip onto a lightly floured work surface and knead for about 10 mins. Once the dough is smooth and elastic, transfer to a lightly oiled bowl and cover with a damp tea towel or clean shower cap. Leave to prove in a warm spot for 1 hr until doubled in size, or chill overnight.
Line a baking tray with baking parchment. Knock back the dough by punching the air out and pulling the dough in on itself, then gently mould into a ball. Sit it on the prepared tray and leave to prove for another 1 hr, or until doubled in size.
Heat the oven to 220C/200C fan/gas 7. Dust the loaf with a little more flour, then cut 6cm-long cross into the top using a sharp knife. Bake for 25-30 mins until the loaf is golden brown and sounds hollow when tapped on the base. Leave to cool on a wire rack.
