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–+ servings

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 1 minute
Cook Time 40 minutes

Equipment

Ingredients
  

  • 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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