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Traditional Wholemeal Bread

Our recipe

Make this recipe for one loaf or times it by three and you will have enough bread to freeze for a later date. This basic recipe can easily be adapted to make flavoured breads by adding a handful of dried fruits or nuts into the mixing bowl.

Ingredients

500g/1lb	Strong Wholemeal Bread Flour
1/2tsp	Salt
1tsp	Quick Yeast
1tsp	Sugar
325ml/11floz	Warm Water
1tbsp	Vegetable Oil

Method

In a large bowl mix together the flour, salt, quick yeast and sugar.
Add the water and roughly mix it into the flour.
While the dough is still lumpy add the oil and knead well until it feels smooth and pliable.
Leave the dough covered with a tea towel, in a draught free place, for it to double in size (This should take about an hour).
Turn dough out onto a floured surface and knead the dough firmly for several minutes.
Shape the dough and put it into an oiled 1kg/2lb bread tin or place it on an oiled baking sheet.
Cover with a clean tea towel and leave dough to rise for about 25 minutes in a warm place.
Bake in a preheated oven 35/40 minutes.

Oven temperature
220°C/Fan200°C/425°F/Gas7

Temperature & cooking time: