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!
Best 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.
Easy Whole Wheat Bread
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.
Better No Knead Bread Recipe
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.
Seeded Wholemeal Loaf Recipe
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.
How Do I Bake With Fresh Yeast?
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.
Clean Eating Wholemeal 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!
Soft, Fluffy Brown Rice Bread (gluten Free, Dairy Free)
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!
Bread Maker Bread (basic White Loaf)
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.
The Best Homemade White Bread
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.
Fast Bread Recipe (only 60 Minutes)
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 Easy Wholemeal Bread Recipe is my go to when I want homemade sandwich bread and I want it fast! My no knead, whole wheat & vegan loaf ticks all the boxes which makes it my perfect everyday bread.
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If you love the idea of baking homemade bread but are put off by all the hands on time it takes then you've come to the right place.
Bread Machine Whole Wheat Bread
My Easy Wholemeal Bread recipe takes literally minutes to prepare, there is no kneading involved at all and proving and baking happens as you get on with other stuff. Make sure you set a timer though, as it's so easy to lose track of time.
I've always loved crusty breads the most and this one has got a lovely golden crust with a bit of crunch. If you prefer softer crust you can simply cover your freshly baked bread gently with a clean tea towel as it cools which will makes it softer.
No you don't. I've baked this bread numerous times using just plain white and plain wholemeal (whole wheat) flours and the results are the same as when I've used strong (bread flours).
Artisanal Whole Wheat Bread Recipe (no Knead, Beginner's Bread)
You can be pretty brave and mix and match your flours here but I would advise you to keep to 50/50 ratio of white to wholemeal/whole wheat flour for the best results and nice, light crumb.
As with any homemade bread and because of the lack of preservatives it is the best on the day you bake it.
My recommendation would be to eat it fresh on the day you bake it and perhaps the following day and toast it after that. I must say I like to eat my sandwiches toasted anyway so I usually only eat it it fresh when still warm on the day I bake it.
World's Easiest Yeast Bread Recipe
If you don't eat a lot of bread you can easily freeze it. Simply let it cool completely, slice it and pop into freezer safe bag until you need it. To defrost simply take it out onto the kitchen counter where it should thaw in an hour or so, usually less than that. Alternatively, you can simply toast it from frozen until thawed and nicely crisped up.
We love it fresh or toasted for breakfast with the variety of spreads like lemon curd, homemade orange marmalade or this plum and chocolate spread.
For lunch it will make a delicious sandwich with whatever filling you fancy.
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