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Making homemade brown bread is much easier than you think! This easy wholemeal bread recipe uses just 5 ingredients, does not require any special equipment, and takes only 20 minutes hands-on time – but delivers excellent results every time!
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Cuisine: British
Prep Time: 20 minutes
Cook Time: 30 minutes
Proving Time: 1 hour 30 minutes
Total Time: 2 hours 20 minutes
Servings: 12 slices
Why You’ll Love Making It
- Simple Ingredients – Just 5 basic pantry staples needed! No fancy or hard-to-find ingredients required.
- No Special Equipment – You don’t need a bread maker or stand mixer—just a bowl, a spoon, and a baking tray.
- Beginner-Friendly – Even if you’ve never made bread before, this recipe guides you through each step with clear, easy-to-follow instructions.
- Healthier Alternative – Wholemeal flour is packed with fiber and nutrients, making this a healthier bread option.
- Versatile & Customizable – Add seeds, nuts, or herbs for an extra flavor boost.
Ingredients
- 500 g strong wholemeal bread flour – This is high-protein flour, which helps create structure in the bread. Using plain flour won’t give the same chewy texture. (See Note 1)
- 7 g fast-action dried yeast – This type of yeast doesn’t require activation—just mix it straight into the flour. If using regular dried yeast, dissolve it in warm water first.
- 1 teaspoon salt – Enhances the flavor and helps control yeast activity. You can adjust the amount to taste, but don’t skip it!
- 2 tablespoons olive oil – Adds moisture and a soft crumb. You can substitute with melted butter or vegetable oil if preferred.
- 350 ml lukewarm water – Helps activate the yeast and create a pliable dough. If the water is too hot, it can kill the yeast.
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Instructions
Step 1: Mix the Dough
In a large mixing bowl, combine the wholemeal flour, yeast, and salt. Stir thoroughly to ensure the ingredients are evenly distributed. Add the olive oil and mix again. Slowly pour in the lukewarm water, stirring constantly with a wooden spoon or your hand. The dough will start to form and look rough and sticky—this is normal. Keep mixing until all the flour is incorporated into a sticky but manageable dough.
Step 2: Knead the Dough
Transfer the dough onto a lightly floured surface. Using the heel of your hand, push the dough away from you, fold it over itself, rotate it 90 degrees, and repeat. Continue kneading for 10 minutes until the dough is smooth, stretchy, and elastic.
TIP: If the dough sticks too much, lightly flour your hands instead of adding extra flour to the dough. Too much flour can make the bread dry.
Step 3: First Rise (Proving)
Shape the dough into a round ball and place it back into the mixing bowl. Cover the bowl with lightly oiled clingfilm or a damp tea towel. Let it rise in a warm, draft-free place for 45 minutes, or until it doubles in size.
Step 4: Shape & Second Proving
Once the dough has risen, gently punch it down to remove excess air. Transfer it to a lightly floured surface and shape it into an oval loaf. Place it onto a lightly oiled baking tray. Cover it loosely with oiled clingfilm again and let it rise for another 45 minutes.
TIP: The dough is ready when it springs back slightly when gently pressed with a fingertip.
Step 5: Preheat the Oven
After 30 minutes of the second rise, preheat your oven to 220°C (200°C fan) / Gas Mark 7 / 425°F.
Step 6: Final Prep & Baking
Once fully risen, remove the clingfilm. Using a sharp knife, make 3-4 diagonal slashes across the top—this helps the bread expand properly in the oven. Lightly dust with flour for a rustic finish. Bake in the preheated oven for 25 minutes.
Step 7: Check for Doneness
After 25 minutes, carefully turn the loaf over and tap the bottom—if it sounds hollow, it’s done. If not, return it to the oven for 5 more minutes, then check again.
Step 8: Cooling
Transfer the baked bread to a wire rack (or a grill rack if you don’t have one) and allow it to cool completely before slicing. This step is crucial for setting the crumb—cutting too soon can make the bread gummy inside.
FAQs
Can I use plain flour instead of bread flour?
No, plain flour has a lower protein content, which won’t create the same structure or chewiness. For best results, always use strong wholemeal bread flour.
How do I store homemade wholemeal bread?
Keep it in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze it—toast slices straight from the freezer when needed.
