Thursday, 29 January 2015

Wholemeal Bread

Making your own bread at home without a bread maker is simple, not to mention worth making if only for the gorgeous aroma that fills your home.

Homemade bread is so satisfying. There is just something about it that I absolutely adore. This recipe is a really versatile bread. You can use it for sandwiches, toast, soups... you name it.

The honey in this bread gives it a slight sweet taste. This makes it a great wholemeal bread for children - one that they will be more inclined to eat!

This recipe makes two loaves. Keep in mind that it will keep in the freezer for about three months.

Wholemeal Bread

Makes 2 loaves

1 1/4 Cup hot water
1/4 Cup honey
3/4 Cup whole milk
1 Tbsp dried active yeast
4 Cups wholemeal flour
1 Cup high grade white flour
1 1/2 tsp salt
50 g butter

1. Combine the water, honey, milk, and yeast. Sprinkle the yeast over the top (check that the mixture is lukewarm, if your water was very hot you may need to wait a couple of minutes) and set aside to activate.

2. Combine the flours and the salt in a large bowl. Cut in the butter so that the mixture resembles course breadcrumbs. Make a well in the center and add the activated yeast mixture. Stir well to combine. 

3. Knead on a well floured surface, adding up to 1 more cup of high grade flour if the mixture feels too wet. 

4. Place the dough in an oiled bowl, cover with cling film and leave in a warm area until doubled in size. 

5. Preheat the oven to 200C (400F). Oil two loaf tins. Divide the dough in half, knead and roll out each piece to fit into the loaf pans. Set aside for another 20 minutes to rise again. 

6. Bake for about 40 minutes, until the bread sounds hollow when tapped. 


  1. This is such a lovely, perfect loaf of bread Nicole, I can almost smell it from here!

  2. I bet it smells heavenly!! Beautiful!!

  3. Your bread came out so well. I'll bet it smelled outrageous!