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Bread with couple slices cut off, butter, jam & knives.
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4.86 from 14 votes

Easy Wholemeal Bread Recipe

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.
Course Bread, Breakfast, Lunch
Cuisine British, International
Keyword no knead bread, whole wheat bread, wholemeal bread
Prep Time 10 minutes
Cook Time 1 hour
Proving 1 hour 15 minutes
Total Time 2 hours 25 minutes
Servings 16 slices
Calories 117kcal
Author Jo Allison


  • 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


  • 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!


  • 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. 


Calories: 117kcal | Carbohydrates: 24g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 293mg | Potassium: 88mg | Fiber: 2g | Sugar: 1g | Calcium: 8mg | Iron: 1mg