About the bake
Fans of wholemeal will love our Classic wholemeal bread recipe. A great starting point for those new to baking, our wholemeal loaf makes homemade sandwiches extra-special. Just follow our six-step guide using Allinson's wholemeal dough and share with the whole family.
Tips for making the best wholemeal bread:
- Does wholemeal bread need more kneading?
Yes. Wholemeal flour absorbs more water, therefore it requires more kneading. Watch our handy video below for kneading tips. - How do you get wholemeal bread to rise?
Our trick is to add some strong white bread flour along with the wholemeal bread flour. Even just a little white flour has enough gluten to give the dough better structure.
If you enjoyed making our wholemeal bread recipe, try our Wholemeal Bagels recipe, just as tasty and a wonderful addition to a weekend brunch.
Method
Step 1:
MIX
Mix the flours, yeast and salt in a big bowl. Mix together the melted butter, sugar and water, then mix in with a cutlery knife.Step 2:
KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
Step 3:
RISE
Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size.Step 4:
SHAPE
Knock back the dough by gently kneading just 5 times to get the air out. Mould into a smooth oval and lift into a lightly oiled 900g/2lb loaf tin.Step 5:
PROVE
Cover the dough again with a clean tea towel and leave to prove until doubled in size again. Preheat your oven to 200°C (fan 180°C, gas mark 6).Step 6:
BAKE
Lift the tin onto the middle oven shelf and bake for 35-40 minutes, until you can lift the bread loaf from the tin and when you tap the base it sounds hollow. Cool on a wire rack.
Ingredients
For the Dough
- 400g Allinson's very strong wholemeal bread flour
- 100g Allinson's Strong White Bread Flour
- 1 sachet Allinson's Easy Bake yeast or Allinson's Time Saver Yeast
- 1.5 tsp Salt
- 50g Butter (melted)
- 1 tbsp Billington's light muscovado sugar
- 300ml Warm water
- 400g Allinson's very strong wholemeal bread flour
Utensils
- 2lb loaf tin
Nutritional Information
per 49g- 135cal Energy
- 3.2g Fat
- 1.7g of which Saturates
- 20g Carbohydrates
- 1.2g of which Sugars
- 4.8g Protein
- 0.46g Salt
Recipe Reviews
Great recipe great rise to the dough I used fresh yeast . Many thanks
This was my first attempt at baking. This a loaf recipe that works like a dream. My efforts as a total novice were fabulously rewarded. The loaf looked and tasted like a shop bought loaf but tasted beautiful. I love wholemeal but this is hard to beat. Follow the recipe; enjoy the results with friends and family (if you’re not too selfish 😋)
Fantastic recipe and really nice bread
I find with this dough the salt retards the dough and you don’t get a rise on it.
I've made this before and it was great, however this time I put it in the airing cupboard to prove and forgot about it until I went to bed, I've now put it in the fridge and plan to bake it when I get home from work tomorrow. Would this be a problem?? Complete novice here!
I started baking bread a few weeks ago to avoid all the processed ingredients in mass produced bread. This one is the best I’ve made yet. It proved so well and smelt gorgeous in the oven. Tastes great too!
Ingredients
For the Dough
- 400g Allinson's very strong wholemeal bread flour
- 100g Allinson's Strong White Bread Flour
- 1 sachet Allinson's Easy Bake yeast or Allinson's Time Saver Yeast
- 1.5 tsp Salt
- 50g Butter (melted)
- 1 tbsp Billington's light muscovado sugar
- 300ml Warm water
- 400g Allinson's very strong wholemeal bread flour
Utensils
- 2lb loaf tin
Nutritional Information
per 49g- 135cal Energy
- 3.2g Fat
- 1.7g of which Saturates
- 20g Carbohydrates
- 1.2g of which Sugars
- 4.8g Protein
- 0.46g Salt