This Wholemeal Bread Recipe is super-easy, no knead and perfect for beginners. Ready to bake in two hours and absolutely foolproof. Nothing beats freshly baked homemade bread!
If you love homemade bread but are scared of long-winded recipes and 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 and five ingredients. Ready to bake? Let’s go!
Bread Machine Whole Wheat Bread
This wholemeal bread recipe requires very little hands-on time. You can mix and prove the bread in two hours while you get on with your day.
You don’t need fancy equipment– just a bowl, a spoon, scales and a cast iron pot (Dutch Oven) to bake the bread in.
Any bread made with 100% wholemeal flour will be a bit dense, and have a rougher texture than white bread. If you love the taste of wholemeal then this is a fibre-rich and healthier bread option.
Simple Crusty White Bread Recipe
Once you master this basic recipe you can start freestyling and adding herbs, nuts, seeds and different types of flour to create your own unique bread recipe.
This one is easy. Wholemeal flour is the same thing as whole wheat flour and whole grain flour – the first term is used commonly in the UK while the latter in North America.
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.
The Best Low Carb Yeast Bread
Full measurements and instructions can be found on theprintable recipe cardat the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Measure the flour in a large mixing bowl. Add yeast, sugar and salt. Stir to combine the dry ingredients. Pour the water into the bowl and 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 and place in a warm place to 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 to rise.
Homemade Soft Multigrain Bread
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 and dust with flour. Alternatively use a prepped banneton basket dusted with gluten-free flour.
Liberally sprinkle with flour and carefully cup the loaf in your hands to transfer into the prepared bowl seam side down (If using a banneton basket place seam side up). Loosely cover and allow it to rise again for about an hour.
Preheat the oven to 220°C (420°F) and place a cast iron pot on a lower shelf to preheat for at least 30 minutes while the bread is having its second rise.
No Knead Wholemeal Bread Recipe
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 and 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!
Homemade bread is always best when freshly baked. It will not last as long as commercially produced bread which is usually full of preservatives.
Wheat Bread Recipe
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 and freeze for up to three months.
Place the frozen loaf, still wrapped, in a 200°C (400°F) oven for 15–20 minutes, remove the foil and place directly on the oven shelf for about five minutes. Voila – freshly baked bread!
Rosemary Olive Oil Bread {easy Homemade Bread}
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 and healthy lunch. Why not try my Hearty Vegetable Soup or the always popular Sweet Potato, Chickpea and Red Lentil Soup?
Have your made my wholemeal bread recipe?Please leave arating, post a photo on myFacebook page, share it onInstagram, or save it toPinterestwith the tag # and make my day!
Best Whole Wheat Bread Recipe
This Wholemeal Bread Recipe is easy, no knead and perfect for beginners. Ready to bake in two hours and absolutely foolproof. Nothing beats freshly baked homemade bread!
Combine 1/4 cup (60g) of the water specified in the ingredients and the honey in a measuring jug. Add the yeast, stir together and leave for 5-10 minutes until bubbly (if the yeast doesn’t bubble up it might not be active any more!).
Stir the flour, salt and rosemary in a large mixing bowl, add the remaining water and then the activated yeast. Mix well until a sticky dough forms and proceed with method.
Simple Yeast Bread Loaf
You can use a cast iron skillet to bake the bread instead of a Dutch oven. The bread will have a slightly different shape, a bit more spread out, but will still taste just as delicious!
Prepare the dough as per instructions up to the first rise. Oil your cast iron skillet and sprinkle with a little semolina. Shape the loaf and transfer into the skillet for the second rise (30 minutes) while you preheat the oven.
Slice the loaf. Place a roasting tray on the lowest oven shelf and the skillet on a shelf above it.Throw a handful of ice cubes into the roasting tin you placed on bottom shelf. Place the skillet on shelf above. The steam created by the melting ice cubes will help your bread to rise. I found that the bread baked quicker in a skillet, needing 30-40 minutes overall.
Perfect Whole Wheat Bread
Calories: 2260 kcal | Carbohydrates: 475 g | Protein: 68 g | Fat: 8 g | Saturated Fat: 1 g | Sodium: 3514 mg | Potassium: 831 mg | Fiber: 23 g | Sugar: 36 g | Vitamin A: 63 IU | Vitamin C: 1 mg | Calcium: 110 mg | Iron: 27 mgThis 100% Whole Wheat Bread recipe makes healthy loaves of soft, incredibly flavorful homemade bread. Sweetened with honey, it’s absolutely perfect for toast, sandwiches, or snacking. It also happens to be my favorite homemade bread.
If you bake bread, you know that the aroma coming from homemade bread baking in the oven is almost indescribable. It lifts the mood in the whole house and builds expectations for delicious things to come.
I try to make homemade bread every week, often this 100% Whole Wheat Bread. I don’t always get to it, but it’s a worthy and delicious goal.
Easy Wholemeal Soda Bread
This recipe makes two loaves, which is perfect for freezing one ahead. But in my house… it never seems to last into the next week.
Honestly, there is very little NOT to love about homemade bread. Especially warm from the oven. But here are some more favorites.
The difference between stone-ground whole wheat flour and whole wheat flour is in the processing, and itmay containmore fiber and healthy fats.
The Role Of Flour, Water, Yeast And Salt In Lean Breads (+ Basic Bread Recipe)
This bread dough is incredibly easy to make. With few ingredients, it comes together quickly. The time involved is mostly inactive as it will rise two times.
In a large bowl or the bowl of your stand mixer, add warm water and honey. Sprinkle the yeast over the top and let sit for 5 minutes.
To the yeast mixture, add 4 cups of flour, oil, and salt; stir until incorporated. Then add the remaining flour, 1/2 cup at a time, until the dough begins to pull away from the sides of the bowl.
No Yeast Bread Recipe (6 Ingredients)
If kneading the dough by hand, transfer it to a very lightly floured surface. With oiled hands, knead for 6 to 7 minutes.To knead the dough using a stand mixer, switch to the dough hook, and knead for 5 minutes on medium speed.
Transfer the dough to an oil-coated bowl, cover, and let rise until doubled, about 1 hour. Punch the dough down, cover, and let rise another 30 minutes.
Divide in the dough half and form 2 loaves.I like to make a log and pinch the seam and the ends together tightly.
Basic Whole Wheat Yeast Bread
Transfer to two 9 x 5-inch, well-greased loaf pans with the seam side down. Cover loosely with greased plastic wrap and let rise in a warm place until the center has crowned; about 1-inch above the loaf rim; about 30 minutes.
Once risen, place the loaves in the oven and bake for about 30 minutes, or until a digital thermometer reads between 180° and 200°F.
There are two varieties of 100% whole wheat flour; whole wheat and white whole wheat. The difference is 100%whole wheat flour is made from hulled red wheat and provides more fiber than
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