Go Back Email Link
–+ servings

Easy to follow Dark Bread

Mark Dexter
Dark bread is made with wholemeal or wheatmeal flour, which gives it:
A darker colour
A fuller, nuttier flavour
A slightly denser crumb than white bread
It’s more nutritious than white bread, but it needs a little more care with water and time. Once you know that, it’s very straightforward.
No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 2 hours
Cook Time 40 minutes
Share on Facebook
Course Bread, Breakfast, Dinner, lunch
Cuisine American, European, Mediterranean
Servings 1 Large loaf
Calories 29 kcal

Equipment

Ingredients
  

  • 250 g Bakers Flour Unbleached
  • 250 g wholemeal or wheatmeal flour (about 1⅔ cups)
  • 10 g Salt
  • 320 -350 ml Water - Wholemeal flour absorbs more water than white flour — this dough should feel soft, not stiff.
  • 10 g dried yeast (2 teaspoons)
  • 20 g oil or melted butter (1 tablespoon)

Instructions
 

Mix the dry ingredients

  • Place the bakers flour, Wholemeal flour, and salt into a large bowl.
    Stir well to combine.

Add the yeast

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

Add the liquids

  • Pour in the lukewarm water and oil or melted butter.
    Mix until a rough dough forms.
    Don’t worry if it feels slightly sticky — that’s normal for dark bread.

Knead the dough

  • Turn the dough onto the bench.
    Knead for 10–12 minutes until:
    Smooth (but not silky like white dough)
    Elastic
    Soft and slightly tacky
    How it should feel: Firmer than cake batter, softer than modelling clay.

First rise

  • Place 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.
    Dark breads often take a little longer to rise — that’s normal.

Knock back

  • Gently press the air out of the dough.
    This improves crumb structure and evens the rise.

Shape the loaf

  • Shape into:
    A loaf for a tin, or
    A free-form oval for tray baking
    Place into a greased tin or onto a lined tray.

Second rise

  • Cover and allow to rise for 35–45 minutes.
    The dough should:
    Look puffy
    Slowly spring back when pressed lightly.

Bake

  • Preheat oven to 220°C (fan 200°C).
    Bake for 35–40 minutes until:
    Deep brown
    Firm crust
    Hollow sound when tapped underneath

Cool

  • Remove from oven and cool on a rack before slicing.
    Dark bread finishes setting as it cools — slicing too early makes it gummy.

Ready to use

  • Dark bread is perfect for:
    Toast
    Sandwiches
    Open sandwiches
    Breakfast breads

Mark’s bench-side advice

  • Heavy loaf? Needs more water or longer rise.
    Dry crumb? Too much flour during kneading.
    Poor rise? Dough too stiff or kitchen too cold.

Notes

Nutrition

Calories: 29kcalProtein: 6gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gCholesterol: 15mgSodium: 703mgPotassium: 146mgVitamin A: 14IUVitamin C: 0.3mgCalcium: 16mgIron: 0.3mg
Keyword Bread, fresh, wholemeal
Tried this recipe?Let us know how it was!