Handmade Wholemeal Bread

Handmade Wholemeal Bread

Traditional handmade wholemeal bread recipe for a classic tin loaf. You could double or triple the quantities to make two or three loaves and freeze some lovely bread for another occasion.

Prep time: 10-15 mins plus extra for proving Bake time: 35-40 mins Makes: 1 loaf
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  • 500g Wessex Mill Wholemeal Bread Flour
  • 2 tsp quick yeast (we like to use Doves Farm)
  • 1 tsp sugar
  • 1 tsp salt
  • 320ml water
  • 2 tbsp olive oil
  • plus oil, for tin
  • plus flour, for dusting


  • 1 x mixing bowl
  • 1 x 900g/2lb loaf tin


220˚C, Fan 200˚C, 425˚F, Gas 7

  • Place the flour, yeast, sugar, salt and water into a mixing bowl, start mixing together then sprinkle the oil over the top.

  • Mix into a slightly sticky dough then knead with your hands for a minute, avoid adding flour.

  • Cover the dough with a tea towel and leave it until it has doubled in size, about an hour.

  • Rub some oil around the inside of a 900g/2lb loaf tin.

  • Dust the dough with a little flour, press, knead and shape it to fit your tin.

  • Put the dough into the tin, cover with a tea towel and leave in a warm place until it has doubled in size which will take 45-50 minutes.

  • Preheat the oven.

  • Bake for 35-40 minutes until golden brown.

  • When turned out of its tin and you knock on the bottom of the bread, it should sound hollow.

  • Leave to cool on a wire rack.

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