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Wholemeal bread

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Wholemeal bread

Wholemeal bread does not rise quite as much as a white loaf, and the texture is denser due to the bran in the flour inhibiting the effectiveness of the gluten. Adding a little strong white flour into a mainly wholemeal dough mix is a clever way to add more ‘spring’ to the loaf.

You will need a 900g/2lb loaf tin to make this recipe.

Ingredients

  • 400g/14oz strong wholemeal bread flour
  • 100g/3½oz strong white bread flour, plus extra for dusting
  • 7g/¼oz fast-action dried yeast
  • 1½ tsp fine salt
  • 1 tbsp black treacle
  • 1 tbsp vegetable or olive oil, plus extra for oiling