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Wholemeal Bread Recipes

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spathiphyllum | 09:18 Wed 19th Sep 2018 | Food & Drink
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anyone got any nice recipes for wholemeal bread? Could easily find some, but any tried, tested and enjoyed ones?

One that i could potentially venture off from would be good, IE a basic loaf then one i could add my own bits to
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Have you got a breadmaking machine ?
Question Author
No, i would like to use a loaf tin
Can't help you then. I make all kinds of bread every week, but in my machine. Good luck
Question Author
Fair play! I have debated getting a machine, i love the smell of fresh bread (and taste) and a machine would be so easy, but i think one set of scales, one bowl and one loaf tin should be all i need! (and the ingredients)
Hi Spath, I have used this one loads of times and you can jus jus it up ie don't use honey use maple syrup or a tablespoon of caster sugar. Adding sugar does not make it sweet.
I also have used it as base for garlic bread you can add olives and sundried tomatoes. For a pizza base use half and half wholemeal flour and white bread flour, it also works just using white flour. Oh and the olive oil can be replaced with ordinary vegetable oil.

https://www.bbcgoodfood.com/recipes/10121/bread-in-four-easy-steps
I have got one and has been tested and tried and you can put in a loaf tin. My friend and her sister bake them.

Will look for you later.
I bake this every week.
It is a very basic recipe. I buy flour from Lidl (strong white / strong wholemeal).

750g wholemeal flour
250g white flour
2 teaspoons of dried yeast (superfine variety can be added as a dry ingredient)
2 teaspoons of salt

About 630g of warm water - varies between about 630g and 640g.

Mix dry ingredients. The white flour seems to make the bread rise much more easily. You can make it with 1kg wholemeal if you prefer.

Add the water - use weight rather than volume, as it is more accurate.

Knead for 10 mins or so.

Line the mixing bowl with a tablespoon or so of oil. Return the dough to the bowl, cover with a damp teatowel.
Put in the oven at 40°C for 90 minutes or until risen

Remove dough, divide into loaves, buns whatever, finalise the shape, place on baking sheets.

Add (toasted) seeds to the outside if you like

Leave at 40°C for 30-40 minutes (don't over-prove or it will sink)
Warm oven to 220°C
Bung the bread in for 7 minutes (120g buns) plus 2 or three, depending on how well you like it done, or for around 12 minutes (450g loaves)


^^^ do you not put any oil/fat in?
Question Author
Thank you Jenny Joan i shall be waiting patiently : )

thank you IJKLM especially for the detail, i shall try that one this weekend

Thank you aunt Lydia i shall also try that one
found it quicker than I thought.
They gave me some slices and I thought it lovely. Good luck Spathy

Recipe as follows:

2lb loaf


200gm whole meal flour course ground (I used Allison’s Very Strong Wholemeal Bread Flour)

200gm whole meal flour medium ground ( I used Allison’s Strong White ground flour, but you can also use any other whole meal flour which just makes it a bit coarser)


50gm self raising flour (any sort)

100gm porridge oats (Flavins is meant to be the best but I use whatever porridge is in the house)

1 tablespoon bicarbonate of soda

1 teaspoon sea salt

1 tablespoon treacle

2 tablespoons golden syrup

450 mls buttermilk

25gm butter

METHOD

Place all the dry ingredients in a mixing bowl

Put milk, treacle, golden syrup and butter into a pot and heat very gently until the butter is melted. (This takes quite a while so I usually melt the butter first and then add the other wet ingredients. DO NOT BOIL THE MILK! Only heat it to hand heat because if you heat the milk too much it will affect the ability of the bicarbonate of soda to rise the bread.

Add the wet mixture to the dry quickly. ( You may think that the mixture looks very wet but that is how it should be).

Place into a greased 2lb loaf tin and bake at 180c for 55 minutes.

Turn on to a cooling rack and allow the loaf to cool before cutting.


The recipe calls for coarse and medium ground whole meal but I have never been able to pick these up as I do my shopping in Sainsbury’s who don’t supply that. So I have tried using wholemeal or strong white flour instead or sometimes a combination of both depending on what I have in the house. I think it is just a matter of taste which of those you prefer.


Thanks everything including tips that I can think of. Good luck. Let me know how you get on.


That was the friends own recipe (Ihaven't tried it yet)





Question Author
Thank you very much JJ! :)
AuntLydia
No, I don't use oil/fat. Except to line the mixing bowl to make it easier to remove the dough.
The bread has to be eaten the same day, or frozen and then eaten on the same day it is defrosted.

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