Simple Wholemeal Loaf

Simple Wholemeal Loaf


1828 people made this

About this recipe: A great-tasting and easy wholemeal bread. This recipe makes 3 loaves.

Nita Crabb

Serves: 36 

  • 750ml (1 1/4 pints) warm water (45 C)
  • 15g (1/2 oz) dried active baking yeast
  • 5 tablespoons honey
  • 675g (1 1/2 lb) bread flour
  • 50g (2 oz) butter, melted
  • 5 tablespoons honey
  • 1 tablespoon salt
  • 425g (15 oz) wholemeal flour
  • 30g (1 oz) butter, melted

Prep:45min  ›  Cook:30min  ›  Ready in:1hr15min 

  1. In a large bowl, mix warm water, yeast, and 5 tablespoons honey. Add bread flour, and stir to combine. Let sit for 30 minutes, or until bubbly.
  2. Mix in 50g melted butter, remaining honey and salt. Stir in 1/2 of the wholemeal flour.
  3. Dust a flat surface with flour and knead with wholemeal flour until slightly sticky - just pulling away from the counter, but still sticky to touch. This may take additional wholemeal flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a tea towel. Let rise in a warm place until doubled.
  4. Punch down, and divide into 3 loaves. Place in greased 23x12cm (9 x 5 in) loaf tins, and allow to rise until dough has topped the tins by one inch.
  5. Bake at 180 C / Gas mark 4 for 25 to 30 minutes. Lightly brush the tops of loaves with remaining melted butter when done to prevent crust from getting hard. Cool completely on wire racks.

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Reviews (9)


Used different ingredients. Amazing recipe. I bake a lot of bread and this is by far one of the best wholemeal breads I've made. Surprisingly, this recipe is pretty much perfect. I've made it about 4 times now and it's foolproof. I've also sub sugar for honey and it works fine (use the same amount). This is a very moist, tender, slightly chewy bread. It makes the quintessential sandwich bread and stays moist for at least a few days. To make sandwich size bread, you will only need TWO large loaf tins. Exactly 25 min. was perfect for me. This will be my master wholemeal recipe. - 14 Jul 2008


Why does "plain" flour mean white flour, and why does "bread flour" mean white bread flour? And who decided that a loaf in which less than 40% of the flour was wholemeal would qualify as a wholemeal loaf? Quick it may be: great-tasting, even; but wholemeal it most definitely isn't. - 19 Aug 2011


Used different ingredients. This bread is DELICIOUS! What I did differently was add a mixture of seeds such as sunflower, sesame, and whatever else was in the mixture. I replace the butter with apple sauce, and I don't use as much honey. I think the amount of honey the recipe calls for makes the bread too sweet. This bread does not need to be kneaded on a flour surface. I knead it in the bowl. After kneading, make sure your bowl is buttered so that the dough won't stick when you let it rise. - 14 Jul 2008

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