Wholemeal Bread recipe

Ingredients

• 680 gwholemeal flour
• 14 gsalt
• 12 g fresh yeast (or 4 g dry instant yeast)fresh yeast
• 2½ tablespoonsbrown rice syrup
• 539 groom-temperature water
• 43 golive oil

Instructions

1. 1

   Mix dry ingredients

   Stir the wholemeal flour and salt together in a large bowl. If using dry instant yeast, add it now and mix through.

2. 2

   Add wet ingredients

   If using fresh yeast, crumble it into a small bowl. Take 2 tablespoons of the water, mix it with the yeast until dissolved, then stir this mixture into the remaining water with the olive oil and brown rice syrup. Pour into the flour mixture and combine.

3. 3

   Mix and rest

   Mix with a wooden spoon or a stand mixer fitted with a paddle for 1 minute, until combined. Leave the dough to rest for 5 minutes so the flour can hydrate.

4. 4

   Mix again

   Mix for a further minute; the dough will remain sticky, though slightly less so. Lightly oil a large bowl, add the dough, cover with cling film and leave for 10 minutes.

5. 5

   Stretch and fold

   Wet your hands well or coat them lightly with oil. Reach underneath the middle of the dough, stretch it upwards and fold it over the top. Turn the bowl and repeat on the other three sides, making four folds in total. Repeat this process every 10 minutes for the next 30 minutes.

6. 6

   Chill overnight

   After the final stretch and fold, cover the bowl with cling film and refrigerate overnight, or for up to 4 days.

7. 7

   Shape the loaf

   The next day, the dough should have risen substantially. To bake the first loaf, cut the dough in half, taking care not to knock out all the gas. On a lightly floured work surface, flatten one half into a rectangle about 13 × 20 cm (5 × 8 inches). Starting at a shorter side, roll it up lengthways. Pinch the seam closed, gently rock the dough to even it out, then place it seam-side down in a greased loaf tin. Cover and leave for 3 hours, until doubled in size.

8. 8

   Prepare the oven

   One hour before baking, arrange one oven shelf at the bottom and another on the next rung above it. If possible, set the oven to heat from the bottom element only, then preheat it to its highest setting; the stated baking times are for 250°C. Place a baking tray on the bottom shelf that can hold 240 ml (1 cup) of water.

9. 9

   Bake and cool

   When ready to bake, boil a kettle. Put the loaf on the second-lowest shelf and pour 240 ml (1 cup) of boiling water into the tray beneath it. Close the oven door and bake for 12 minutes. If your oven cannot heat from the bottom element only, cover the top of the loaf with foil if it is browning too much. Turn the loaf and bake for a further 15 minutes. Remove it and cool on a wire rack; wait until it is completely cool before slicing so the crumb can set.

What is wholemeal bread?

Wholemeal bread is made with flour milled from the whole wheat grain, giving it a heartier flavour and denser texture than bread made with white flour. This recipe is adapted from Peter Reinhart’s Artisan Breads Every Day.

The overnight chill gives the dough time to ferment, while the stretch-and-fold routine develops its structure without intensive kneading.

Nutrition and macros by portion

The nutrition label shows one serving as written: 355 calories, 11g protein, 66g carbs, 7g fat.

The recipe’s stated nutrition is per serving. Wholemeal flour supplies most of the carbohydrates and some protein, while olive oil contributes most of the fat. Serve a slice with eggs, beans or another protein-rich topping and vegetables for a more balanced plate.

A sticky, hydrated dough

Flour and water: the dough is deliberately wet and sticky, and the short rests give the wholemeal flour time to absorb water. Avoid adding extra flour just to make it easier to handle.

Olive oil and syrup: oil contributes softness, while brown rice syrup adds a mild sweetness and feeds the yeast. Mix them evenly into the water before adding it to the flour.

Why stretch and fold?

Gentle folds: stretching each side and folding it over the centre builds strength in this soft dough. Wet or lightly oiled hands help prevent it from sticking to your fingers.

Regular rests: repeat the folds every 10 minutes for 30 minutes, then refrigerate the dough after the last set. Keep the bowl covered so the surface does not dry out.

Shape without losing the gas

Handle gently: after the overnight rise, cut the dough in half without pressing out all the air. Flatten it into a rectangle, roll from a short edge and pinch the seam closed.

Final proof: place the loaf seam-side down in a greased tin and cover it for the 3-hour rise. It should roughly double before it goes into the oven.

Steam and oven heat

Hot oven: preheat for an hour at the oven’s highest setting; the method’s timings are based on 250°C. Put a suitable tray on the bottom shelf before baking.

Steam: pour boiling water into the hot tray beneath the loaf and close the door promptly. If the top is colouring too quickly, use foil as described in the method.

Check the finish

Bake in stages: cook for 12 minutes, turn the loaf, then bake for another 15 minutes. The loaf should be browned when it comes out.

Cool fully: leave the bread on a wire rack and resist cutting it while warm. Cooling lets the crumb finish setting and makes neater slices.

How to serve it

This hearty loaf works well as toast or for sandwiches, and its wholemeal flavour pairs with savoury toppings such as cheese, eggs or soup.

The method divides the dough in half to bake the first loaf, so you can keep the remaining dough refrigerated for another bake within 4 days.

Recipe notes & tips

• Keep the dough covered during rests and refrigeration to stop its surface drying out.
• Use wet hands for the folds if you want to avoid getting oil on your hands.
• Handle the risen dough gently so it keeps some of the gas developed during fermentation.
• Check that the loaf tin is greased before placing the shaped dough inside.
• Use a tray that can safely hold boiling water and is suitable for your oven.
• Let the bread cool completely on a wire rack before slicing.

Variations

• Use instant yeast: mix the dry yeast straight into the flour and salt.
• Make a second loaf: shape and bake the remaining dough within 4 days.
• Add seeds: fold seeds into the dough for extra texture.
• Change the oil: use another neutral-tasting oil in place of the olive oil.
• Serve as toast: slice the cooled loaf and toast it for a crisp finish.

Common mistakes to avoid

• Adding too much flour: the dough is meant to be sticky, so resist adding extra during mixing.
• Skipping the rests: allow the flour to hydrate for 5 minutes and the dough to rest between folds.
• Rough shaping: pressing out too much gas can reduce the loaf’s rise, so handle it gently.
• Underproofing: give the shaped loaf the full 3 hours and look for it to double in size.
• Top browning too fast: cover it with foil if your oven cannot be set to heat from the bottom element only.
• Slicing while warm: wait until the loaf is completely cool for the crumb to set.

How to store

Once completely cool, store the loaf in a bread bin or paper bag at room temperature and use within a few days. Freeze sliced bread in a sealed bag for longer storage, then toast slices from frozen or thaw them before serving.

Frequently asked questions