Easy to Follow Health Bread
Health bread is a mixed-grain yeast loaf designed for flavour, texture, and substance rather than lightness.
It combines bakers flour, wholemeal flour, rye flour, and kibbled wheat, giving a hearty crumb and a satisfying bite.
The kibbled wheat is added at the last stage of kneading so it doesn’t interfere with gluten development.
Health Bread
Health bread is a hearty, mixed-grain loaf made for everyday eating. This bread combines bakers flour with wholemeal, rye, and kibbled wheat. As a result, it offers more fibre, deeper flavour, and a slower-digesting crumb than white bread alone. (https://www.theworldofbread.com/).
The added grains help you feel fuller for longer. The balance of flours keeps the loaf sliceable and practical. It is not heavy or dry. It’s a simple, well-rounded bread that fits naturally into a healthier routine.
What is kibbled wheat (first break)?
Kibbled wheat is whole wheat grain that has been coarsely cracked, not finely milled.
“First break” simply means the grain has only been broken once, leaving large pieces intact.
In bread, kibbled wheat:
- Adds fibre and texture
- Gives a gentle nutty flavour
- Slows digestion compared to refined flour
That’s why it’s added at the end of kneading. This way, the dough stays strong. It still gains the benefits of whole grain. (https://kookssecrets.com/2025/12/19/butter-bread/).
Health Bread
Equipment
- Click the links for great Amazon kitchen gadget deals
- 1 Bench or clean work surface
- 1 Oven
Ingredients
- 200 g Bakers Flour
- 150 g Whole Meal Flour
- 150 g Rye Flour
- 150 g Kibble Wheat (First Break)
- 15 g Salt
- 5 g Bread Improver
- 500 ml Water Approx.
- 40 g Yeast
Instructions
Mix the base flours
- Place the bakers flour, Wholemeal flour, rye flour, salt, and bread improver into a large bowl.Mix well to combine evenly.
Add yeast and water
- Add the yeast, then pour in the lukewarm water.Mix until a soft dough forms.At this stage, leave the kibbled wheat out.
Knead the dough
- Turn the dough onto the bench and knead for 8–10 minutes until:SmoothElasticSoft but not wet
Add the kibbled wheat (important step)
- During the final stage of kneading, gently work in the kibbled wheat.Knead just until evenly distributed.Why this matters: Adding grains too early can tear the gluten network.
First rise
- Place dough into a lightly oiled bowl.Cover and leave in a warm place for 60–75 minutes, until doubled in size.
Knock back
- Gently press out the air.This evens the crumb and redistributes the grains.
Shape
- Shape into a loaf or loaves.Place into a greased tin or onto a lined tray.
Second rise
- Cover and allow to rise for 35–45 minutes, until well risen.The dough should slowly spring back when lightly pressed.
Bake
- Preheat oven to 220°C (fan 200°C).Bake for 35–40 minutes until:Deep golden brownFirm crustHollow sound when tapped underneath
Cool completely
- Cool on a rack before slicing.Grain-rich breads need full cooling to set properly.
Ready to use
- Health bread is ideal for:Breakfast toastOpen sandwichesSavoury toppingsEveryday eating
Mark’s bench-side advice
- Dry crumb? Not enough water — grains need hydration.Dense loaf? Dough too stiff or under-proofed.Grains falling out? Added too early or kneaded too hard.Health bread is about balance and patience, not speed.
KOOK’S SECRETS
