Why I bake my own bread
If you’re after a bread that tastes better than shop-bought and is healthier too, this Healthy Homemade Wholemeal Bread Loaf is the one to try. I bake it twice a week and it has completely replaced supermarket loaves in our kitchen. It’s fresher, lighter and I know exactly what goes in it – no unnecessary additives or preservatives.
The smell of freshly baked bread filling the kitchen is unbeatable. And the first slice, still warm from the oven and spread with butter or cottage cheese, is one of life’s simplest joys.
The secret to perfect wholemeal bread
Wholemeal flour is full of flavour and nutrients but it can make bread dense and crumbly. The trick to getting a soft and fluffy texture is to add a little strong white bread flour. Its higher gluten content helps the dough rise well and hold its shape. After plenty of testing, I’ve found that about 20% strong white bread flour gives the best results.
This simple tip ensures your Healthy Homemade Wholemeal Bread Loaf comes out light, tasty and easy to slice every single time.
Ingredients
To make two small loaves (500g each), you’ll need:
- Strong wholemeal bread flour
- 20% strong white bread flour
- Pinch of salt
- Light brown sugar
- Olive oil (or butter if preferred)
- Lukewarm water
- Active yeast
Making the dough
Start by adding the dry ingredients to a mixing bowl. If using a stand mixer with a dough hood, add the olive oil and gradually pour in lukewarm water on low speed. After a couple of minutes, the dough will stretch as the gluten develops. Keep mixing for about 8 minutes until the dough is smooth and elastic.
Shape it into a ball, sprinkle the bowl lightly with flour to avoid sticking and return the dough ball to the bowl. Cover with a kitchen towel and let it rise at room temperature for 90 minutes to 2 hours. The dough should double in size.
Shaping the loaves
Once risen, divide the dough into two halves. For each half, divide again into three smaller portions. Take one portion at a time and roll it out flat with a rolling pin. Roll it up into a log then place it lengthways and roll it out flat once more. Finally, roll it back into a log again and place it in the loaf tin. Repeat with the other two portions so that three logs sit side by side in the tin.
This method of rolling twice helps build structure in the dough, encourage an even rise and gives your Healthy Homemade Wholemeal Bread Loaf a neat square finish. Leave the shaped loaves to rest for about an hour, or until they rise close to the top of the tin.
Baking your wholemeal bread
Preheat the oven to 180°C (fan). Bake the loaves for 30-35 minutes, checking at the 30 minute mark. When done, the bread should sound hollow when tapped. If using non-stick pullman tins, simply open the lid, tip upside down and the bread will slide out easily.
Serving idea
This Healthy Homemade Wholemeal Bread Loaf works for every meal. My go-to lunch is two slices toasted, topped with cottage cheese, avocado, poached eggs and a sprinkle of chilli flakes. Add a salad on the side and you’ve got a quick, filling and healthy plate.
Why you’ll love this recipe
This bread is high in fibre, naturally full of flavour and has a soft texture thanks to the addition of strong white flour. It’s easy to make, reliable every time and once you try it, you won’t want to go back to supermarket bread.
If you enjoy making your own bread at home, don’t miss my recipes for:
Both are fantastic choices if you want to try your hand at authentic Vietnamese-style bread.
Healthy Homemade Wholemeal Bread Loaf
Description
This Healthy Homemade Wholemeal Bread Loaf is soft, light, and full of flavour. An easy bread recipe that’s perfect for everyday meals.
Ingredients
Instructions
-
Make the dough
- Add flours, salt, sugar and yeast to a mixing bowl.
- Using a stand mixer with a dough hook, add olive oil and gradually pour in lukewarm water on low speed.
- Knead for 8 minutes until smooth and elastic.
-
First rise
- Shape into a ball, return to the bowl, cover with a towel and leave at room temperature for 90 minutes - 2 hours until doubled in size.
-
Shape the loaves
- Divide dough into 2 halves then divide each half into 3 portions.
- Roll one portion out flat with a rolling pin, roll into a log, turn it lengthways, roll out again and roll into a log once more.
- Place int the loaf tin.
- Repeat with remaining portions.
-
Second rise
- Cover and leave for 1 hour until the dough rises nearly to the top of the tin.
-
Bake
- Preheat the oven to 180°C (fan). Bake for 30-35 minutes, checking at 30 minutes.
- The bread should sound hollow when tapped.
- Remove from tin and cool on a rack or board.
Nutrition Facts
Servings 20
- Amount Per Serving
- Calories 169.84kcal
- % Daily Value *
- Total Fat 4.08g7%
- Saturated Fat 0.56g3%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 60.36mg3%
- Potassium 43.22mg2%
- Total Carbohydrate 28.06g10%
- Dietary Fiber 1.03g5%
- Sugars 0.77g
- Protein 4.7g10%
- Vitamin A 0 mcg
- Vitamin C 0 mg
- Calcium 7.08 mg
- Iron 1.68 mg
- Vitamin D 0 mcg
- Vitamin E 0.64 mg
- Vitamin K 2.17 mcg
- Thiamin 0.35 mg
- Riboflavin 0.21 mg
- Niacin 3.03 mg
- Vitamin B6 0.02 mg
- Folate 24.08 mcg
- Vitamin B12 0 mcg
- Phosphorus 39.58 mg
- Magnesium 9.93 mg
- Zinc 0.36 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- I use 20% strong white flour for better rise and texture.
- This recipe works best with pullman loaf tins for a neat square shape.
- Slice and freeze for later - it toasts beautifully from frozen.
