Our brown bread recipe is a simple and satisfying bake, and perfect for bakers who are new to making their own bread. It’s soft, airy, and delicious, and perfect for sandwiches - or simply toasted with butter.
Does wholemeal bread flour need more water?
Wholemeal flours like rye, buckwheat or gluten-free are ‘thirstier’ than other flours - they absorb more water, so you’ll need more to get your dough to the right consistency.
Does wholemeal bread require more kneading?
As wholemeal flour absorbs more water, you’ll have to knead it a little more than you would if you were making white bread.
How to make your wholemeal loaf rise
If your wholemeal bread isn’t rising, this could be because the yeast is too hot, which causes the yeast to die. The yeast should be warm, not too hot or cold. Make sure the ingredients you mix the yeast with are also warm.
Our trick is to add some strong white bread flour to the wholemeal bread flour. Even just a little white flour has enough gluten to give the dough better structure. If you’d like to do this, we recommend using Allinson's Strong White Bread Flour to your wholemeal bread flour - it’s a great all-purpose flour and its high gluten content makes it particularly suitable for bread making.
If you enjoy making our wholemeal bread recipe, you should try our Wholemeal Bagels recipe. They’re just as tasty and a wonderful addition to a delicious weekend brunch.
Reasons to bake:
⭐Perfect for novice bakers
⭐Doesn’t need a bread maker
⭐Keeps for up to a week in a breadbin
7 ingredients6 steps
Egg-Free Recipes
Vegetarian
Method
Step 1
MIX
Mix the flours, yeast and salt in a big bowl. Mix together the melted butter, sugar and water, then mix in with a cutlery knife.
Ingredients for this step
400gAllinson's very strong wholemeal bread flour
100gAllinson's Strong White Bread Flour
7gAllinson's Easy Bake yeast or Allinson's Time Saver Yeast
1.5 tspSalt
50gButter (melted)
1 tbspBillington's Light Muscovado Sugar
300mlWarm water
Step 2
KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
Step 3
RISE
Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size.
Step 4
SHAPE
Knock back the dough by gently kneading just 5 times to get the air out. Mould into a smooth oval and lift into a lightly oiled 900g/2lb loaf tin.
Step 5
PROVE
Cover the dough again with a clean tea towel and leave to prove until doubled in size again. Preheat your oven to 200°C (fan 180°C, gas mark 6).
Step 6
BAKE
Lift the tin onto the middle oven shelf and bake for 35-40 minutes, until you can lift the bread loaf from the tin and when you tap the base it sounds hollow. Cool on a wire rack.
Ingredients
MetricImperial
For the Dough
400gAllinson's very strong wholemeal bread flour
100gAllinson's Strong White Bread Flour
1 sachetAllinson's Easy Bake yeast or Allinson's Time Saver Yeast
1.5 tspSalt
50gButter (melted)
1 tbspBillington's light muscovado sugar
300mlWarm water
Utensils
2lb loaf tin
Nutritional information per 49g serving
Energy 135cal
Fat 3.2g
of which Saturates 1.7g
Carbohydrates 20g
of which Sugars 1.2g
Protein 4.8g
Salt 0.46g
173 Baker Ratings
I’ve made, bread, bagels and rolls with this dough, it’s the only dough I use regularly now, I use honey in place of sugar, thank you for the recipe
