Wholemeal bread recipes

This Wholemeal Bread Recipe is super-easy, no knead and perfect for beginners. Ready khổng lồ bake in two hours và absolutely foolproof. Nothing beats freshly baked homemade bread!

This recipe is naturally Vegan và Dairy Free.

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If you love homemade bread but are scared of long-winded recipes & baking with yeast then you have come to the right place!

This wholemeal bread recipe is so fuss-free and EASY that a child can make it. All you need is a large bowl, a spoon & five ingredients. Ready to lớn bake? Let’s go!

No Knead Wholemeal Bread (Whole Wheat Bread)

This wholemeal bread recipe requires very little hands-on time. You can mix & prove the bread in two hours while you get on with your day.

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You don’t need fancy equipment– just a bowl, a spoon, scales and a cast iron pot (Dutch Oven) to bake the bread in.

Wholemeal bread can be made with 100% wholemeal flour or with a set of whole wheat và white flour.

Any bread made with 100% wholemeal flour will be a bit dense, & have a rougher texture than white bread. If you love the taste of wholemeal then this is a fibre-rich and healthier bread option.

Once you master this basic recipe you can start freestyling & adding herbs, nuts, seeds & different types of flour to create your own chất lượng bread recipe.


Wholemeal Vs Whole Wheat

This one is easy. Wholemeal flour is the same thing as whole wheat flour & whole grain flour – the first term is used commonly in the UK while the latter in North America.

Wholemeal flour is made using the whole of the wheat kernel, including the bran, making it higher in nutrients & fibre.

You can make this recipe using strong bread flour or plain wholemeal flour. Other types of flour can also be used such as whole spelt flour or malted brown flour.

Wholemeal bread is by nature a bit rustic with a crisp crust & soft but dense crumb.



Full measurements và instructions can be found on theprintable recipe cardat the bottom of the page. Please take a look at the steps and video clip before attempting this recipe!

Measure the flour in a large mixing bowl. địa chỉ yeast, sugar và salt. Stir to combine the dry ingredients. Pour the water into the bowl và mix it in with a spoon or a dough hook until thoroughly combined. You should have a sticky, shaggy dough.


Cover your mixing bowl with a clean kitchen towel & place in a warm place to lớn prove for 1 hour or until it has doubled in size. On a cold day it can take up to 90 minutes for the dough khổng lồ rise.

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Sprinkle the worktop with plenty of flour (I use gluten-free flour for this purpose). Tip the dough on it and sprinkle with a little flour – it will be sticky. Line a bowl with baking paper và dust with flour. Alternatively use a prepped banneton basket dusted with gluten-free flour.

Use a pastry scraper lớn fold the edges over towards the centre lớn create a round loaf.


Liberally sprinkle with flour and carefully cup the loaf in your hands to lớn transfer into the prepared bowl seam side down (If using a banneton basket place seam side up). Loosely cover và allow it to lớn rise again for about an hour.


Preheat the oven khổng lồ 220°C (420°F) and place a cast iron pot on a lower shelf to lớn preheat for at least 30 minutes while the bread is having its second rise.

Slice the bread using a sharp knife or lame. Carefully remove the pot from the oven (it will be very hot so use oven mitts or pot holders). Lift the bread out of the bowl using the baking paper and drop into the pot. Cover and bake for 30 minutes.


Uncover và bake for 15 more minutes. Carefully remove the bread from the pot – it should sound hollow if tapped on the underside. Cool completely on a wire rack before slicing. Enjoy!


Storing Wholemeal Bread

Homemade bread is always best when freshly baked. It will not last as long as commercially produced bread which is usually full of preservatives.

The best way to store the bread is to slice it and freeze it then simply toast the bread from frozen whenever you fancy a slice.

You can also freeze the whole loaf, as soon as it has cooled down completely, then refresh the bread in the oven. Wrap it well in two layers of foil và freeze for up to lớn three months.

Place the frozen loaf, still wrapped, in a 200°C (400°F) oven for 15–20 minutes, remove the foil & place directly on the oven shelf for about five minutes. Voila – freshly baked bread!

Tips for bread baking success!

Make sure your yeast is fresh by checking the use-by date. I use rapid rise yeast in all my bread baking. This type of yeast is mixed directly into the flour and doesn’t require activation. An old packet of yeast that has been gathering dust for years will not work!Use lukewarm water (or any liquid) in your bread dough as it will help activate the yeast. Hot water will kill the yeast while cold water will delay the proving.The temperature in your kitchen will affect how long it takes for the bread to lớn rise. Cover your mixing bowl with a clean towel or a shower cap and put in the oven (without turning it on!) with another bowl of hot water. The steam from the water will create the perfect warm environment for the dough lớn prove.Do not slice the bread while it is still warm. While it is tempting to lớn immediately tuck in lớn your fresh bread, slicing it while warm will create a gummy texture.How lớn tell if you bread is cooked: tap the underside of the loaf – it should sound hollow.

Serving Suggestions

I love a slice of wholemeal Bread toasted and spread simply with butter or homemade jam (try my easy blackberry jam recipe).It is also delicious topped with sandwich fillings, like my salt beef or homemade pastrami.

Serve with homemade soup for a hearty & healthy lunch. Why not try my Hearty Vegetable Soup or the always popular Sweet Potato, Chickpea & Red Lentil Soup?


Have your made my wholemeal bread recipe?Please leave arating, post a photo on myFacebook page, giới thiệu it onInstagram, or save it toPinterestwith the tag #dienmayducminh.com.vn và make my day!