Easy Wholemeal Bread 🥖
Soft, wholesome and so simple to make — no complicated kneading required!
Ingredients:
• 430–440ml warm water
• 1 tbsp extra virgin olive oil
• 3 tbsp honey
• 6g (1½ tsp) instant yeast
• 300g wholemeal flour
• 200g white bread flour
• 14g fine sea salt
Method:
Mix the dough
Whisk together the warm water, olive oil, honey and instant yeast.
Add the wholemeal flour, white flour and salt. Stir well until everything comes together into a rough, sticky dough.
First rest
Cover the bowl and leave at room temperature for 15 minutes.
Stretch & fold
Stretch and fold the dough until it starts to tighten and become smoother. If the dough is tricky or starts tearing, try using coil folds instead.
Rise
Cover and leave the dough to rest and rise at room temperature for 3 hours.
Preheat
Place a large Dutch oven or cast-iron pot on the middle rack of your oven and preheat to 240°C.
Shape the dough
Generally flour your work surface. Gently stretch the dough into a rectangle.
Fold the left and right sides in, then roll the dough up into itself. Shape into a ball, gently guiding it with your hands.
Final rest
Place the dough onto a large piece of non-stick parchment paper. Cover with a bowl and leave to rest for 30 minutes while the Dutch oven finishes preheating.
Score & bake
Flour the top of the dough and score it with a sharp knife or bread lame.
Carefully place the dough, parchment and all, into the preheated Dutch oven.
Bake at 240°C for 40 minutes. Every oven is different, so keep an eye on it!
Check if it’s ready
Carefully remove the bread and knock on the bottom. If it sounds hollow, it’s ready! 🍞✨
Let it cool before slicing — if you can resist! 🤎
