Quick Wheaten bread

Quick Wheaten bread


3 people made this

About this recipe: With only one rising and no kneading, this bread couldn’t be simpler to make. It is based on the famous ‘Grant loaf’, invented in the 1940s by Doris Grant, who wanted to devise a quick, nutritious loaf that everyone could make at home. With its dense, moist texture, it is a filling bread that makes excellent toast.

Norma MacMillan

Serves: 12 

  • 450g (1 lb) strong wholemeal (bread) flour, preferably stoneground
  • 1 tsp salt
  • 2 tsp easy-blend dried yeast
  • 1 tsp light muscovado sugar or clear honey
  • 450ml (15 fl oz) tepid water
  • 1 tbsp plain white flour to dust

Prep:40min  ›  Cook:40min  ›  Ready in:1hr20min 

  1. Lightly grease a 900g (2 lb) loaf tin or line with baking parchment. Set it aside in a warm place while you make the dough.
  2. Sift the flour and salt into a large mixing bowl, tipping in any bran left in the sieve. Stir in the yeast and make a well in the centre. Stir the sugar or honey into the tepid water, then add to the well in the dry ingredients.
  3. Mix together, then beat vigorously with your hand (or with a wooden spoon) for about 2 minutes or until the dough comes away from the side of the bowl; it will be very soft and sticky.
  4. Pour the dough into the prepared tin, cover with a damp tea-towel and leave in a warm place for about 30 minutes or until the dough has risen almost to the top of the tin.
  5. Towards the end of the rising time, preheat the oven to 200ºC (400ºF, gas mark 6). Uncover the tin and dust the top of the loaf evenly with the white flour. Bake for 30–40 minutes or until well risen and brown. It should feel light and sound hollow when turned out of the tin and tapped on the base.
  6. Turn out the loaf and, if necessary, return it to the oven for 5 minutes to crisp the sides and base. Leave on a wire rack to cool. It can be kept for up to 5 days.

Each slice provides

selenium * B1, B6, folate, niacin, copper, zinc

Some more ideas

For a light malted wholemeal loaf, replace the wholemeal flour with 200 g (7 oz) malted brown flour, 225 g (8 oz) strong white (bread) flour and 30 g (1 oz) fine oatmeal. Before baking, glaze with beaten egg and sprinkle over 2 tbsp kibbled wheat. * Instead of wholemeal flour, use spelt flour to make a lighter-textured, slightly sweet and nutty-flavoured loaf. Spelt flour is richer in minerals than ordinary wholemeal flour. It is high in protein, but low in gluten, which makes it a suitable wheat flour-substitute for those who are gluten intolerant. * To make 2 small loaves, divide the dough between two 450 g (1 lb) loaf tins and bake for 30–35 minutes.

Plus points

Wholemeal bread provides more B-group vitamins and dietary fibre than bread made from refined white flour. * Yeast is particularly rich in folate and contains traces of several other B vitamins.

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Reviews (1)


This is an excellent recipe for home made bread. I love making my own bread and this recipe was much easier to make than my old recipe. It tasted absolutely delicious and I ended up making 2 loaves as it was so simple to do! This would be an excellent introduction for anyone who has never tried making their own bread before. - 10 Nov 2012

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