This Easy Wholemeal Bread Recipe is my go to when I want homemade sandwich bread and I want it fast! My no knead, whole wheat & vegan loaf ticks all the boxes which makes it my perfect everyday bread.
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There is no better smell than that of homemade bread baking in the oven. Would you agree?
If you love the idea of baking homemade bread but are put off by all the hands on time it takes then you’ve come to the right place.
My Easy Wholemeal Bread recipe takes literally minutes to prepare, there is no kneading involved at all and proving and baking happens as you get on with other stuff. Make sure you set a timer though, as it’s so easy to lose track of time.
Why is this Easy Wholemeal (Whole Wheat) Bread recipe so good?
There is no kneading involved in this easy wholemeal bread recipe at all. Gentle mix with a spoon and you’re done.
No fancy equipment is required beside few basics like mixing bowl, spoon, kitchen scales and a loaf tin.
This wholemeal bread makes for perfect sandwich loaf when fresh and fantastic toast the following day!
I’ve always loved crusty breads the most and this one has got a lovely golden crust with a bit of crunch. If you prefer softer crust you can simply cover your freshly baked bread gently with a clean tea towel as it cools which will makes it softer.
Is wholemeal flour the same as whole wheat?
Yes, pretty much the same. Wholemeal is more frequently used in the UK and whole wheat in the US.
Is this bread vegan?
It is indeed 100% vegan hence also dairy-free.
Do you need strong (bread flour) to bake this bread?
No you don’t. I’ve baked this bread numerous times using just plain white and plain wholemeal (whole wheat) flours and the results are the same as when I’ve used strong (bread flours).
You can be pretty brave and mix and match your flours here but I would advise you to keep to 50/50 ratio of white to wholemeal/whole wheat flour for the best results and nice, light crumb.
I often use 50% white spelt & 50% wholemeal spelt flour.
How long does this bread last and can you freeze it?
As with any homemade bread and because of the lack of preservatives it is the best on the day you bake it.
My recommendation would be to eat it fresh on the day you bake it and perhaps the following day and toast it after that. I must say I like to eat my sandwiches toasted anyway so I usually only eat it it fresh when still warm on the day I bake it.
If you don’t eat a lot of bread you can easily freeze it. Simply let it cool completely, slice it and pop into freezer safe bag until you need it. To defrost simply take it out onto the kitchen counter where it should thaw in an hour or so, usually less than that. Alternatively, you can simply toast it from frozen until thawed and nicely crisped up.
Helpful tips to make your bread baking a success!
- Remember that salt kills the yeast hence the order in which I mix in dry ingredients. Flour, salt and sugar are mixed together first with dry yeast following after.
- Make sure you use lukewarm/tepid water when making your bread dough as it will help to activate yeast. Hot water will kill the yeast!
- The best place to prove your dough is somewhere warm and draught free. In the summer or if you have a really warm kitchen you can leave the dough to prove on top of your kitchen counter. I sometimes put it in our sunny conservatory or my favourite place of all – airing cupboard!
- When proving your dough you can cover the bowl with clean kitchen towel or I would highly recommend getting yourself an elasticated plastic shower cap*! I got mine from the hotel I was staying in few years ago and it’s still going strong. I wouldn’t normally recommend a single use, disposable plastic items but this one turned out to be a winner and definitely not a disposable one.
- Once you’ve baked this bread few times and are comfortable with it feel free to adapt it by throwing some interesting flavours to the mix. You can try adding some seeds to the dough, sunflower and caraway seeds* are my two favourites.
- To bake my bread I use this silicone loaf tin 2lb /24 x 10cm* which doesn’t need lining with baking paper at all as anything I bake in it simply pops out. I still tend to spray it lightly with some rapeseed oil just to be on a safe side. You can use any 2lb loaf tin you’ve got but you might want to grease it and line it with some baking paper for the ease of removal of your bread once baked.
What to serve this Easy Wholemeal Bread with?
The world is your oyster here!
We love it fresh or toasted for breakfast with the variety of spreads like lemon curd, homemade orange marmalade or this plum and chocolate spread.
For lunch it will make a delicious sandwich with whatever filling you fancy. How about some wild garlic hummus or smoked mackerel pate? It will also make delicious addition to any soup. Some of my favourites are:
Easy Leek and Potato Soup with Celeriac
Jerusalem Artichoke & Carrot Soup
Being bread loving family we have it with dinner sometimes as well. It goes well with pasta dishes or anything saucy as it makes for perfect sponge to mop up the juices!
How to make this Easy Wholemeal Bread?
- Put both flours you’re using in a large mixing bowl.
- Add salt and sugar and give it all a good mix until all the ingredients are well combined.
- Add dry yeast and stir it in as well.
- Make a well in the centre of your dry mix and pour in warm water and mix it in with a spoon until combined. You’ll have pretty sticky dough and that’s how it should be.
- Cover your mixing bowl with a clean kitchen towel, reusable wax wraps or like I did here a plastic shower cap and leave in a warm place to prove for about an hour or until it doubled in size.
- Prepare your loaf tin by spraying it with a little oil. In addition you can also line it with some baking paper overlapping on both sides for easier bread removal later.
- Deflate your proved dough using a spoon. Give it a little mix and transfer it to prepared loaf tin.
- Preheat the oven to 200C/400F/Gas Mark 6.
- Sprinkle your bread dough with topping of choice like oats, seeds etc. and cover gently for a second prove. It shouldn’t be a long one only the time it takes for your oven to heat up or (10-15 minutes). The dough should rise in a tin ever so slightly.
- Bake your wholemeal bread in preheated oven for approximately 55 minutes to 1 hour. You will know it’s baked if it sounds hollow as you tap it gently underneath.
- Take it out onto cooling rack and leave to cool slightly before you slice into it.
- Enjoy!
If you like this recipe you might also like:
Easy Wholemeal Bread Recipe
Ingredients
- 250 g plain white flour (all-purpose) see notes
- 250 g wholemeal (whole wheat flour) see notes
- 2 tsp sugar caster or granulated
- 2 tsp salt
- 2 tsp dry yeast (7g sachet)
- 400 ml warm water see notes
- some sunflower/pumpkin/poppy seeds or oats to use as topping optional
Instructions
- Put both flours you’re using in a large mixing bowl.
- Add salt and sugar and give it all a good mix until all the ingredients are well combined.
- Add dry yeast and stir it in as well.
- Make a well in the centre of your dry mix and pour in warm water and mix it in with a spoon until combined. You’ll have pretty sticky dough and that’s how it should be.
- Cover your mixing bowl with a clean kitchen towel, reusable wax wraps or like I did here a plastic shower cap and leave in a warm place to prove for about an hour or until it doubled in size.
- Prepare your loaf tin by spraying it with a little oil. In addition you can also line it with some baking paper overlapping on both sides for easier bread removal later.
- Deflate your proved dough using a spoon. Give it a little mix and transfer it to prepared loaf tin.
- Preheat the oven to 200C/400F/Gas Mark 6.
- Sprinkle your bread dough with topping of choice like oats, seeds etc. and cover gently for a second prove. It shouldn’t be a long one only the time it takes for your oven to heat up or (10-15 minutes). The dough should rise in a tin ever so slightly.
- Bake your wholemeal bread in preheated oven for approximately 55 minutes to 1 hour. You will know it’s baked if it sounds hollow as you tap it gently underneath.
- Take it out onto cooling rack and leave to cool slightly before you slice it.
- Enjoy!
Notes
- Nutritional information is approximate, per slice and should be treated as a guideline only.
- Feel free to substitute flours, and use strong bread ones if you've got them or white and wholemeal spelt flours but make sure to keep 50/50 ratio of white to wholemeal /whole-wheat for the nice texture and light crumb.
- Make sure your water is not too hot as it will kill the yeast. It should be lukewarm/tepid.
- As any homemade bread this loaf is best when eaten on the day it's baked and perhaps the following day. It also makes a great toast the day after or can be frozen.
Nutrition
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RACHEL MORTIMER says
I made bread today following this recipe. It turned out to be the best bread iv made to date. The texture and taste are perfect. I will use this recipe everytime in future.
joskitchenlarder says
Thank you so much Rachel for your lovely comment, it really made my day! I’m so pleased you love the bread and that from now on it will be your go to recipe.
Cat | Curly's Cooking says
This looks absolutely amazing Jo! Such a perfect looking loaf. I’d love a thick slice!
joskitchenlarder says
Thanks so much Cat! Not many things can be a thick slice of freshly baked bread!
Sisley White says
I love making bread and I really need to practice my wholemeal loaves. I can’t wait to make this!
joskitchenlarder says
Bread is my number one comfort food at the moment! I hope you like it! 🙂
Janice Pattie says
A lovely looking loaf and such an easy technique. Thanks for taking the time to go through the steps and add photos, that’s really helpful.
joskitchenlarder says
Thank you Janice! I’m glad you find step by step photos helpful. Hopefully others will as well.