Wholemeal bread recipe
Easy recipe for a wholemeal tin loaf which is perfect for sandwiches or just eating with butter.
Stage 1 - make the dough
Weigh the flour into a large bowl or mixer bowl if you're using a dough hook.
Add the yeast and salt to the flour, keeping them separate on either side of the bowl.
Measure the water into a jug.
Make a well in the flour, add the butter and water and bring together until all the flour is mixed in and the dough is formed.
Knead the mixture by hand for around 15 minutes on a floured surface or for 12 minutes using a dough hook.
Put the dough back into the large bowl and cover with clingfilm.
Let the dough rise until it's doubled in size - for at least one hour (time will depend on how warm the room is).
Stage 2 - shape and prove
Scrape the dough out of the bowl onto a floured surface.
Knead it a few times to get rid of any large air bubbles.
Shape the dough so it fits into the bread tin or shape into a round (or 2) if you're using a baking sheet. Make sure any seams or creases are on the underside of the dough.
Cover and leave for around another hour, until the bread has doubled in size.
Stage 3 - Bake the bread
Preheat the oven to 230°C/450°F
Uncover the loaf and place it into the preheated oven.
Bake for around 25-30 minutes until golden brown and then turn out onto a wire rack to cool.
You can test the bread is cooked by knocking on the base - you should hear a hollow sound when it's ready.
Sodium: 412mgCalcium: 18mgVitamin A: 75IUSugar: 1gFiber: 6gPotassium: 188mgCholesterol: 6mgCalories: 194kcalSaturated Fat: 2gFat: 4gProtein: 7gCarbohydrates: 36gIron: 2mg