Wholemeal Bread

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people

Made with these products:

Makes: 1 Loaf
Preparation Time: 20 Minutes plus Rising
Cooking Time: 30 Minutes
Tools: Dough Hook


  1. Place the wholemeal and white flours, salt and yeast in the Kenwood Bowl. Using the Dough Hook on minimum speed, gradually mix in the lukewarm water to form a soft dough.
  2. Set the timer for 1 minute and knead on minimum speed then set the timer for 4 minutes and on speed 1, until smooth and elastic.  Remove the Kenwood Bowl, cover with oiled clear film and leave to rise in a warm place for about 1 hour, or until doubled in size. 
  3. Using the Dough Hook on minimum speed for 30-60 seconds gently knead the dough to knock back. Transfer to a floured surface and shape into a ball. Knead from the sides to the centre, then turn over and place on a floured baking sheet.
  4. Cover with oiled clear film and leave to rise for about 30 minutes, until doubled in size. Meanwhile preheat the oven to 230°C/450°F /Gas 8. Mix the water and salt together and brush over the bread. Sprinkle with flour.
  5. Using a sharp knife make 3 or 4 slashes across the loaf, then again at right angles. Bake for 10 minutes, then reduce the oven to 200°C/400°F/Gas 6 for 20 minutes, or until the bread sounds hollow when tapped on the base. Cool on a wire rack.                                                                                                   

Variation:  For Granary bread replace the wholemeal and white flours with Granary flour and proceed as above. Sprinkle with rye or wheat flakes instead of sprinkling with flour and slashing the top.


375g (13oz) strong plain wholemeal flour
75g (3oz) strong plain white flour
10ml (2 tsp) salt
7g sachet (1 1/2 tsp) fast action dried yeast
300ml (1/2 pint) lukewarm water

30ml (2 tbsp) water
2.5ml (1/2 tsp) salt
wholemeal flour, to sprinkle

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