Wholemeal Bread Recipe. This rye bread recipe is lower in gluten than your average white loaf – this recipe uses white or wholemeal Bake our easy bread thins with wholemeal spelt and top with your favourite ingredients. The poet Pam Ayres once said, when describing her home-made wholemeal bread, that it was like 'biting into a cornfield', and that's it. Wholemeal Bread Loaf – There is not much difference between wholemeal and regular white bread.

A classic wholemeal bread recipe with easy step-by-step instructions. This timeless bread recipe was created by James Morton from the Great British Bake Off. I came up with this recipe for wheaten bread because I really enjoy the density of the bread, but prefer it to be a little less dry. You can have Wholemeal Bread Recipe using 7 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Wholemeal Bread Recipe

1. It’s 100 g of Italian Bread Flour.
2. It’s 400 g of Wholemeal Flour.
3. It’s 1 Pack of Organic Dried Active Yeast.
4. Prepare 1.5 Tbsp of Salt.
5. You need 480 ml of Water (between 30°-40°C).
6. It’s of Wholemeal Flour for Dusting.
7. You need of Sunflower Oil for Coating.

This is a wholemeal version of soda bread, locally called wheaten bread..wholemeal bread or atta bread with detailed photo and video recipe. a type of brown bread bread is prepared with wholemeal wheat. these wheat-based bread are ideal for breakfast and sandwich. The recipe produces a lovely soft centre with a slight crisp crust. Lovely when toasted under the grill and covered in local Berkeley Farm. Dan Lepard's recipe wholemeal bread with added butter.

Wholemeal Bread Recipe step by step

1. Combine all ingredients (no need to activate yeast, put straight in with dry ingredients) to make a rough dough – dough will naturally come away from edges of bowl. Let sit for 1 hour, covering bowl with warm damp towel..
2. Working around the dough, fold each of the 4 edges to the centre working in a + and then x pattern. Cover bowl with warm damp towel. Let rest for 1-2 hours.
3. Dust work surface work, lightly coat a bowl in oil, enough to catch a dusting of flour. Place dutch oven in the oven and preheat at 240°C, bottom element only..
4. Turn out the dough on to the dusted surface and fold edges to centre again, pushing out any large bubbles..
5. Shape dough in to loaf and let prove once more in the oiled and dusted bowl, seam side down for 30 mins – 1 hr (do not overproof). Cover with oiled clingfilm to avoid drying of dough/early crust formation, stopping bread from rising..
6. Using an oiled hand, turn out dough on to a dusted surface and put in to dutch oven, seam side down. Score top of loaf and cook for 30 mins with the lid on. Then a further 15 mins lid off. Amend time if necessary by checking bread in 5 min intervals. Knocking on bread should sound hollow. Should hear bread cracking..
7. Cool on rack and wait at least 20 mins before slicing..
8. Note: this bread came out absolutely beautifully following recipe as above. However, next time I want to try it with slightly less water..

My crusty, bakery-style, aromatic and yeasty whole wheat bread recipe is must! I prefer wholemeal to white bread because it has a stronger flavour, and because it is unrefined all the fibre and goodness is retained. You can also use this same recipe to make bread rolls. Home » Recipes » Recipes » Wholemeal Bread. There is nothing like the smell of freshly baked bread in the home and this family sized loaf is perfect at any time of the day.