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–+ servings

Health Bread

Mark Dexter
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.
Print Recipe
Prep Time 2 hours
Cook Time 35 minutes

Equipment

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:
    Smooth
    Elastic
    Soft 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 brown
    Firm crust
    Hollow 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 toast
    Open sandwiches
    Savoury toppings
    Everyday 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

Nutrition

Calories: 1131kcalCarbohydrates: 203gProtein: 55gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 23mgSodium: 2011mgPotassium: 1162mgFiber: 38gSugar: 8gVitamin A: 21IUVitamin C: 1mgCalcium: 339mgIron: 9mg
Keyword baked, hearty, homemade, whole grain
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