Best Wholemeal Bread Recipes

SEEDED WHOLEMEAL SODA BREAD

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Put the flour, seeds, bicarbonate of soda and a pinch of salt in a large bowl and mix to combine. Stir the treacle into the yogurt mixture and, when the treacle dissolves, pour onto the dry ingredients. Stir together with the blade of a knife until you have a soft, sticky dough. Leave for 5 mins (this allows time for the liquid to absorb into the bran).
• Tip onto a lightly floured surface and form the dough into a round about 18cm across. It will still be very sticky, so don't over-handle it - treat it like scone dough rather than bread dough. Lift onto the baking sheet and bake for 25-30 mins until the crust is golden and the loaf sounds hollow when tapped underneath.

TAFTOON - PERSIAN WHOLEMEAL FLAT BREAD

Steps:

• Sift the flours into a large mixing bowl.
• Dissolve the yeast in 1/4 cup of the warm water; add 1 1/2 cups of the remaining water and the salt.
• Pour the yeast mixture into the center of the flour and gradually work in.
• Beat with your hands for 20-30 minutes, or use the dough hook on an electric mixer and beat for 20 minutes, gradually adding in as much of the remaining 3/4 cup water as the dough will take (as the dough is beaten it will be able to take a little more water).
• Preheat oven to high (around 450 degrees F or more), and place a griddle on the center shelf to preheat for 10-15 minutes; when hot, lightly oil with a small cloth dipped in oil.
• Turn the dough out onto an oiled board (no need to proof the dough); oil your hands and divide the dough into 6 parts, rolling each piece into a ball.
• Roll out each ball as thinly as possible with an oiled rolling pin and prick all over with a fork or pinwheel, in 3-4 vertical lines across the surface.
• Take the round of dough and stretch it a little across the backs of your hands, and place dough on the smooth side of a cushion or pad.
• Pull the rack out where the heated griddle is on, and turn the cushion over and press down onto it.
• Close the oven and cook 1 minute, then pat down dough to prevent bread from puffing up.
• Bake until surface is bubbly (about 3 minutes), then turn bread over and cook 2 minutes more.
• Remove bread from oven and wrap in a towel.
• Allow oven temperature to reheat before starting another.
• Do not allow rolled dough to rest before baking; prepare just before putting in oven.

WHOLEMEAL BUCKWHEAT BREAD

Steps:

• Mix together dry ingredients. In seperate bowl, mix wet. Add wet to dry, mixing thoroughly. Batter will be runny, do not expect a thick batter.
• Put in prepared 8x8 pan, and bake for 40 minutes at 350. Bread surface will crackle slightly and become dark golden brown, a toothpick should come out clean.
• Let cool 5-10 minutes in pan, then turn out onto cooling rack. Slice once cooled completely. Slice into four large squares for sandwiches, or eight smaller slices. Delicious toasted!

WHOLEMEAL FLOURY BAPS(ROLLS) RECIPE FOR THE BREAD MAKER

Steps:

• Add the ingredients in the order recommended by the manufacturer and use the dough setting, i use a Cookwork bread maker and this is the correct order for it.
• Cut into 8 equal pieces.
• To create the bap shapes, on a floured surface keep pulling from the.
• outer edges to the centre and rotating until it is round, dust with flour all over and place on a floured baking sheet.
• Dust with flour and cover with lightly oiled cling film.
• Rise for 30 minutes in a warm place.
• Remove cling film and dust again with flour - the flour helps prevent the outer surface from burning so be liberal with it.
• Bake in a preheated oven at 200c for 18 minutes.
• Remove and allow to cool.
• Preperation time includes the time in the bread maker.

YEAST FREE WHOLEMEAL BREAD

Steps:

• Pre-heat oven to 200 deg.celsius (392 deg. fahrenheit).
• Combine all dry ingredients then mix butter through well with a fork.
• Add milk (and sweetener if it is a liquid) mix until well combined.
• Put mixture into a greased loaf tin and bake for 50 minutes.
• Remove bread from tin and cool on a rack.

WHOLEMEAL SPELT BREAD

Steps:

• Place the flour, flaxseed, sesame seeds and dry yeast in a large mixing bowl and mix until well combined.
• Slowly add in the honey and water, keep mixing as you go with an electric mixer until you reach a dough consistency.
• Sprinkle some flour on a cleaned work surface, then knead the dough until you have a firm ball.
• Place the dough in a large bowl, cover with a kitchen towel and leave for 1-1 1/2 hours. (Until the dough has doubled in size).
• Grease your loaf tin with coconut oil.
• Once the dough has risen, remove it from the bowl and place it in your tin.
• I sprinkle the top of mine with a few more sesame seeds (but this is optional).
• Slice a few cuts on top of the loaf and then cover with a kitchen towel again for another 30-40 minutes, to let it rise again.
• Preheat the oven to 200C/390°F.
• Bake the loaf in the oven for 20-25 minutes, then leave out to cool for 10 minutes before slicing and serving.

EASY WHOLEMEAL BREAD

Steps:

• Melt butter and mix with warm water.
• To the flour add yeast, sugar and salt. Pour over the liquid and start the food mixer on lowest setting. Mix for 6-10 minutes.
• Form the dough into a ball and leave in covered oiled bowl to double in size, approx 1 hr.
• Punch air out of dough and reform into a ball. Cove and leave to prove on baking sheet til double again. Approx 1 hr.
• Preheat oven to 180 fan with empty baking try in the bottom. Dust bread with flour and lightly cut a cross with very sharp knife. When putting bread in the oven add 1 cup boiling water to the hot baking tray in the bottom of the oven to create steam. Bake for 35-40 mins.

WHOLEMEAL BREAD

Steps:

• In a large bowl mix the flours and salt
• In a measuring jug, dissolve sugar and yeast in half of the water
• Once the yeast mixture is frothy, add to the flour mixture and combine by hand
• Once all the liquid has absorbed, add the remainder of the water and combine again. Knead for 10-15 mins until smooth and elastic and the dough stops sticking to your hands.
• Cover the bowl with a tea towel and leave to prove for 40 mins in a warm place
• Punch the dough back and add the olive oil. Combine with your hands. Divide the dough into 2 medium loaves or keep as one large batch! Roll into desired shape and place on a baking tray / loaf tin. Leave to rise for 15-20 mins.
• In the meantime, heat the oven to 180C / gas 5. Place the bread in the oven for 18-20 mins. Immediately after removing from the oven, drizzle generously with olive oil.