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Hearty Wholemeal Bread
Traditional British Recipes

Hearty Wholemeal Bread

ClassicBreadWeekend10

This hearty wholemeal bread is an excellent everyday loaf for toast, sandwiches, and soups. It balances rich wholemeal flavour with a soft interior, so it feels both rustic and easy to eat.

The dough is straightforward to work with and bakes into a deeply satisfying homemade loaf with great texture and a beautiful crust.

Method

20m40m2h 10m
  1. Combine wholemeal flour, white bread flour, yeast, and salt in a large mixing bowl.
  2. Stir honey into warm water, then add with olive oil to the dry ingredients.
  3. Mix into a shaggy dough, then knead for 8–10 minutes until smooth and elastic.
  4. Place in a lightly oiled bowl, cover, and leave to rise for 60–75 minutes until doubled.
  5. Knock back the dough and shape into a loaf. Transfer to a greased loaf tin or baking tray.
  6. Cover and proof again for 30–40 minutes until puffy.
  7. Bake at 200°C (180°C fan) for 35–40 minutes until golden and hollow-sounding underneath.
  8. Cool on a wire rack before slicing.

Ingredients

  • Butter optional, to serve
  • 150 g Strong white bread flour
  • 1 tsp Salt
  • 7 g Yeast instant
  • 350 g Wholemeal flour
  • 1 tbsp Honey or brown sugar
  • 2 tbsp Olive Oil plus extra for greasing
  • 320 ml Water warm

Notes

If the dough feels dry, add water 1 tablespoon at a time while kneading.

For a softer crust, cover the loaf with a clean tea towel while it cools.

Slice fully cooled bread with a serrated knife for clean cuts.

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