Fluffy Homemade Wholemeal Bread Recipe

wholemeal flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour is more nutritious, while all-purpose flour is more widely available.

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower on the glycemic index, while brown sugar is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is heart-healthy, while vegetable oil is budget-friendly.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is cost-free.

Add 270 g of wholemeal flour, 200 g of bread flour, 45 g of sugar, 2.2 g of bread softener, 4 g of salt, and 8 g of activated dried yeast into a mixing bowl.

Roughly mix the dry ingredients with a silicone spatula or hand whisk.

Add 30 g of butter and 250 ml of cold milk to the mixing bowl.

Attach the dough hook to the mixer and lock it in place.

Knead the dough on low speed for about 3 minutes until well combined.

Continue kneading for another 2 minutes until the dough is stretchable and weakly elastic.

Sprinkle some bread flour on a flat surface and place the dough on it.

Knead the dough for 8 - 10 turns to shape it into a round ball.

Place the dough in a large basin, cover with cling wrap and a dark cloth, and let it rest for about 1.5 hours until doubled in size.

Prepare the baking pan by brushing butter on all sides and lining the bottom with parchment paper.

Remove the cling wrap from the risen dough and punch it down a few times to release air.

Sprinkle bread flour on a flat surface, flatten the dough, and shape it to fit the bread mould.

Roll the dough into a cylinder shape and place it in the bread mould.

Cover with cling wrap and a lightweight cloth, and let it rise for one last time for an hour.

Preheat the oven to 150°C after 55 minutes of the final rise.

After one hour, the dough should be about 1 inch above the mould; bake in the preheated oven for 30 minutes.

After 15 minutes, optionally cover the top of the loaf with a tent to prevent over-browning.

After 30 minutes, remove the bread from the oven and separate it from the sides of the mould with a small knife.

Turn the mould upside down to take the bread out and place it on a cooling rack to cool completely before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens