Recipe for Basic Wholemeal Bread2013 Feb 11 | Written by: Katherine Cortes | Tags: Bread
Recipe for Basic Wholemeal Bread, Wholemeal bread is heavier and denser compared to white bread, and this contributes in part to its popularity. It’s also healthier, since the bread gets to keep all the grain’s portions – including the bran, germ and endosperm. Unfortunately, baking wholemeal bread is known to be difficult, largely due to the fact that wholemeal flour contains little amount of gluten.
To answer this, we’ve listed a simple recipe for wholemeal bread – it’s tasty, moist, tender, slightly chewy and, best of all, easy to make. Enjoy it toasted, sliced for a sandwich or fresh out of the oven with melted butter on top. For added nutrition and texture, add flax seeds, sunflower seeds, sesame seeds or a mixture thereof.
Tip: For a more chewy bread and higher rise, add 3 tbsp powdered gluten.
- 710 ml warm water (45 C)
- 15 g active dry yeast
- 160 ml honey, divided
- 685 g bread flour
- 75 g butter, melted
- 20 g salt
- 420 g wholemeal flour
- In a large bowl, combine water, yeast and 80 ml honey.
- Add the bread flour and mix well.
- Allow to set for half an hour, or until big and bubbly.
- Stir in 45 g butter, the remaining honey and salt.
- Add 240 g wholemeal flour until sticky enough to the touch.
- Add more wholemeal flour as necessary.
- Transfer to a greased bowl, turning once to coat the dough's surface.
- Cover with a dishtowel and let rise until doubled.
- Punch down and divide into three loaves.
- Place in greased 22 x 12 cm loaf pans and let rise until dough has topped the pans by an inch.
- Bake at 175 C for 25-30 minutes.
- Lightly brush the top with the remaining butter. Cool completely.