Wholemeal Bread

​A crusty brown loaf which keeps well.  

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Tips Photo credit: Edmonds Best of Baking
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Prep Time: 2 hours Servings: Makes 2 loaves
  • 600g Edmonds wholemeal flour

    250g Edmonds high grade flour

    540ml water

    25g Edmonds Surebake yeast

    5g (1tsp) sugar

    17g salt 

    20g (35ml) vegetable oil

  • 1. Put all the ingredients into the bowl of an electric mixer fitted with a dough hook. Mix on slow until the dough becomes smooth and elastic. This is the easy way.

  • 2. If kneading by hand, mix all the ingredients together until they form a dough. Knead on a lightly floured surface until the dough becomes smooth and elastic. This may take 15 minutes and will be a real workout.

  • 3. Divide the dough into 4 even pieces and mould into rounds. Cover with a clean tea towel and set aside for 15 minutes.

  • 4. Grease two 25cm loaf tins.

  • 5. Lightly remould each piece of dough into rounds, bringing them back to their original size and knocking back the gases formed in the process. Place 2 rounds of dough into each tin. Cover with the tea towel and leave in a warm place until doubled in size.

  • 6. Preheat the oven to 200°C.

  • 7. Bake for 30 minutes or until the crust is golden brown.

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