Wholemeal loaf

add to your favouritesClick to add
Wholemeal loaf
to your Favourites...
Add Wholemeal loaf to Favourites

This lovely rustic loaf makes a great sandwich/toast and is rather good for you too. The long ferment time really adds to the depth of flavor in the bread and it has time to break down certain elements in the flour which aids digestion.


Preparation Time: 24 hours starter, 2 hours dough
Cooking Time: 45 minutes
Serves: 2 medium sized loaves


  1. First, make the starter by putting the flour and yeast into a large mixing bowl. (If your yeast needs activating in water, follow the instructions on the packet and subtract whatever water you need to use from the 275ml water listed above. Then add it with the rest of the water in stage 2.) the dry ingredients for the starter
  2. Mix them together, then pour in the warm water and mix it all together until it is completely combined. the mixed starter
  3. Stretch a piece of cling-film/plastic-wrap over the bowl and leave it to develop somewhere at room temperature for 24 hours (it should triple in size). This is known as the starter. the developed starter
  4. The next day, weigh all the other ingredients for the dough into a bowl and add the starter to it. adding the bread ingredients to the starter
  5. Mix it all together so it has combined to an even mass. Leave it for 10 minutes to develop. the mixed wholemeal bread dough
  6. Remove the dough from the bowl and knead it gently into a ball. Lightly oil the inside of the mixing bowl and then place the dough back into the bowl. the kneaded dough
  7. Cover the bowl with a piece of cling-film/plastic-wrap and leave it to prove at room temperature for about 1 hour, until it has doubled in size. the proved wholemeal bread dough
  8. Tip the dough out of the bowl and gently deflate with your hands into a rough rectangle. knocking back the dough
  9. Fold in the edges so they are neat and straight. folding the dough
  10. Using your thumbs start rolling the dough towards you sealing the dough seam as you go. shaping the loaf 1
  11. When you come to the end of the dough press the seam down firmly with your thumbs to create a seal. shaping the loaf 2
  12. Roll the newly shaped loaf over so that its seal side is underneath. the shaped loaf
  13. Place the loaves onto an oiled baking tray ready for the oven. Dust with a little flour and diagonally score the tops with a serrated knife. the wholemeal loaf on a tray, ready for the second rise
  14. Heat the oven to 230°c.
  15. Leave the loaves to rise again at room temperature, when the loaves have doubled in size they are ready to bake. Carefully transfer them to the oven and bake them for 15 minutes. Then turn the oven temperature down to 200°c and continue to bake the loaves for 30 minutes. the loaves after the second rise, ready for the oven
  16. When they are cooked, remove the loaves from the oven, place them onto a cooling rack and allow them to completely cool to room temperature. the baked loaves on a cooling rack
  17. When they are cool, slice and enjoy. a close up of the finished, sliced wholemeal bread loaf
Back to top

Useful Information

Can it be frozen? Yes, up to 1 month.
Can it be prepared in advance? Yes, it can be finished up to 3 days in advance.
Will leftovers be nice? Yes, 3 days.


- The starter is essential for ensuring enough gluten has developed in the dough (because the gluten content of wholemeal flour is lower than that of white bread flour). If this is not produced, the loaf will flow more during baking and will not have that characteristic bloomer style shape. This process also starts to break down enzymes present in the flour releasing their nutritional benefits. The flavour is also greatly enhanced from this process because, as it ferments, the yeast releases alcohol in very small amounts (not enough to get drunk on) and produces an acidity, giving the bread a greater depth of flavour.

Recipe Options
Units of Measurement
  • Weight
  • grams
  • lb
  • Volume
  • litres
  • pint (GB)
  • pint (US)
  • pint (AUS)
  • Small Measures
  • ml
  • teaspoons
  • teaspoon (AUS)
  • Distance
  • cm
  • inches
  • Temperature
  • °c
  • °f
Print this page