Easy to follow Wholemeal Bread

Wholemeal bread is made with a high proportion of wholemeal flour, which gives it:

• A darker colour
• A denser texture than white bread
• More flavour

Wholemeal flour absorbs more liquid and has less gluten strength. Thus, this dough benefits from added milk powder and butter. These ingredients soften the crumb and improve keeping quality.

Wholemeal bread is all about balance.
Using a high proportion of wholemeal flour gives deeper flavour and better nutrition. Meanwhile, bakers flour, milk powder, and a little butter keep the loaf soft and easy to eat.(https://kookssecrets.com/2024/09/10/basic-white-bread-dough/).

Handle the dough gently and allow time for it to rise. Wholemeal bread becomes a reliable everyday loaf. It is hearty, flavoursome, and perfect for sandwiches or toast.

Easy to follow Whole Meal Bread

Mark Dexter

Wholemeal bread is made with a high proportion of wholemeal flour, which gives it:

A darker colour

More flavour

A denser texture than white bread

Because wholemeal flour absorbs more liquid and has less gluten strength, this dough benefits from added milk powder and butter to soften the crumb and improve keeping quality.

Print Recipe

Prep Time 2 hours hrs 1 minute min

Cook Time 40 minutes mins

Equipment

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• 1 mixing bowl
• 1 measuring jug
• 1 Wooden spoon or dough scraper
• 1 Bench or clean work surface
• 1 Loaf tin or baking tray
• 1 Clean tea towel
• 1 Oven

Ingredients

  

1x2x3x

• 300 grams whole meal flour (about 2 cups) whole
• 200 grams bakers flour (about 1⅓ cups)
• 10 grams Milk powder
• 15 grams salt
• 15 grams butter, softened (1 tablespoon)
• 5 grams bread improver
• 320–350 ml lukewarm water (about 1⅓–1½ cups)
• Mark's note: Wholemeal flour needs more water — the dough should feel soft and slightly tacky, not tight.

Instructions

 

Mix the dry ingredients

• Place the wholemeal flour, bakers flour, milk powder, salt, and bread improver into a large bowl.

  Mix well to combine evenly.

Add the yeast

• Sprinkle in the dried yeast and mix through the flour.

Add liquids and fat

• Add the lukewarm water and the softened butter.

  Mix until a rough dough forms.

  Don’t worry if it feels sticky — that’s correct for wholemeal dough.

Knead the dough

• Turn onto the bench and knead for 10–12 minutes until the dough is:

  Smooth

  Elastic

  Soft but not wet

  How it should feel: Softer than white bread dough, firmer than batter.

First rise

• Place the dough into a lightly oiled bowl.

  Cover with a tea towel and leave in a warm place for 60–75 minutes, until doubled in size.

  Wholemeal doughs often take slightly longer — patience matters.

Knock back

• Gently press the air out of the dough.

  This evens the crumb and improves structure.

Shape

• Thesecond proof is now required.

Second rise

• Cover and allow to rise for 35–45 minutes.

  The dough should:

  Look well risen

  Slowly spring back when pressed lightly

Bake

• Preheat oven to 220°C (fan 200°C).

  Bake for 35–40 minutes until:

  Deep golden brown

  Firm crust

  Hollow sound when tapped underneath

Cool

• Remove from oven and cool on a rack before slicing.

  Wholemeal bread finishes setting as it cools — slicing too early will make it heavy.

Ready to use

• Wholemeal bread is ideal for:

  Sandwiches

  Toast

  Breakfast bread

  Everyday use

Mark’s bench-side advice

• Heavy loaf? Dough too dry — add more water next time.

  Poor rise? Dough too stiff or under-proofed.

  Dry crumb? Too much flour during kneading.

  Wholemeal bread rewards a soft hand and a little extra time.

KOOK’S SECRETS

Nutrition

Calories: 93kcalCarbohydrates: 4gProtein: 12gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 33mgSodium: 1092mgPotassium: 352mgSugar: 4gVitamin A: 114IUVitamin C: 1mgCalcium: 115mgIron: 0.4mg

Keyword baking, comfort food, homemade, whole grain

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