Super Simple Wholemeal Bread
User Reviews
5
Super Simple Wholemeal Bread
Description
The Super Simple Wholemeal Bread recipe uses 500 grams of strong wholemeal bread flour combined with fast action dried yeast, salt, olive oil, and lukewarm water. Ingredients are mixed into a sticky dough that becomes smoother with kneading, which develops the gluten for a good bread structure. After kneading about 10 minutes, the dough rests covered at room temperature for 45 minutes to rise.
After proofing, the dough is shaped into an oval loaf and placed on an oiled baking sheet. A covered resting period follows to allow final rising before baking, though the last step is partially shown. This method produces a wholemeal loaf with the characteristic denser texture and flavor of whole grain flour balanced by the olive oil's softness. The flour should be strong wholemeal or bread wholemeal flour for best results.
This bread is a practical homemade option for those looking for whole grain bread and can be made without complex steps. It can be frozen, allowing advance preparation and storage. Nutrition details offer a guideline but may vary.
Ingredients
- 500 g wholemeal bread flour see Note 1, strong
- 7 g fast action dried yeast
- 1 teaspoon salt (or to taste)
- 2 tablespoons olive oil
- 350 ml water lukewarm
Instructions
- Put all the dry ingredients in a bowl and mix together thoroughly. Add the olive oil and mix again. Slowly add the water, stirring constantly. Mix until you have a dough. It will be a bit wet and sticky but it will get much smoother and less sticky after kneading.
- Knead for 10 minutes: put the dough on a floured surface and stretch it away from you with the heel of your hand, fold it over, rotate 90 degrees and repeat. Kneading looks complicated but basically it is just all about stretching the gluten in the dough, so just make sure you do lots of stretching and it will be good enough to make a nice loaf of bread.
- Shape the dough into a ball and put it back in the bowl you used for mixing. Leave it to rise for 45 minutes at room temperature, covered lightly with a piece of oiled clingfilm.
- After 45 minutes, take the dough out of the bowl, knock the air out of it and shape into an oval loaf shape. Put it on an oiled baking sheet and cover lightly with the oiled clingfilm. Leave for another 45 minutes to prove.
- After 30 minutes, preheat your oven to 220C / 200C fan / gas mark 7 / 425F and continue to prove for the remaining for 15 minutes.
- Slash the top of the loaf a few times and sprinkle it with flour. Cook the bread in the preheated oven for 25 minutes.
- After 25 minutes, remove the loaf from the oven and check it's done by carefully turning it over and tapping the bottom. If it's done, it will sound hollow. If it's not done, pop the loaf back in the oven for 5 more minutes and check again.
- When it's done, place the cooked loaf onto a wire cooling rack (use your grill rack, if you don't have one!)
Notes
- Use strong wholemeal or wholemeal bread flour specifically designed for bread making.
- Olive oil in the dough helps improve softness and texture.
- Knead thoroughly for about 10 minutes to develop gluten and improve crumb structure.
- Let the dough rise covered in a warm place for 45 minutes for good fermentation.
- The bread dough and shaped loaf can be frozen before baking for later use.
- Nutrition information is approximate and intended as a guideline.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 195mg | 8% |
| Potassium | 157mg | 3% |
| Fiber | 5g | 20% |
| Sugar | 0.2g | 0% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 0.002mg | 0% |
| Calcium | 14mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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