Classic hand baked wholemeal bread - recipe

Classic hand baked wholemeal bread

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  1. 1

    Mix the flour, salt and sugar in a large bowl. Rub in the butter then stir in the yeast.

    For this step you'll need:

    • 500g Very strong wholemeal bread flour
    • 1tsp Salt
    • 1tsp Unrefined golden granulated sugar
    • 1 Easy bake yeast sachet (7g)
  2. 2

    Make a well in the centre of the flour mixture and add the warm water. Mix together until a soft dough starts to form. This will take a couple of minutes. Turn the dough onto a lightly floured surface. Knead until smooth and elastic, this can take up to 10 minutes.

    For this step you'll need:

    • 350ml Warm water
  3. 3

    Shape into a loaf and drop into a lightly greased 900g (2lb) loaf tin, or shape into a round on a baking tray.

  4. 4

    Cover the dough with oiled cling film or a damp tea cloth and leave to rise in a warm place for about 45 minutes- 1 hour or until the dough has doubled in size.

  5. 5

    Pre-heat your oven to 230°C (fan 210°c, gas mark 8). Sprinkle the dough with a little flour to create a crisp, rustic coating on top of the bread.

  6. 6

    Place in the centre of the pre-heated oven and bake for 15 minutes then reduce the oven temperature to 200°c, (fan 180°c, gas mark 6) and cook for a further 15-20 minutes until the bread is risen and golden brown and sounds hollow when tapped underneath.

  7. 7

    Turn out the bread and cool on a wire rack.

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