Welcome to my blog. I document my many adventures in food. Hope you find something that takes your fancy. 



As a child I never used to like wholemeal bread and my parents always used to buy seeded wholemeal loaves, which I wasn’t the biggest fan of. The only time I enjoyed having wholemeal bread, was when my step dad made a  prawns and homemade seafood sauce sandwich. As I grew older I slowly transitioned into 50/50 bread, then onto more rustic loaves.

Now I’m experimenting with my own homemade bread and this simple wholemeal loaf is a great follow up to my no knead bread posted previously, although this recipe does involve more kneading and repetitive proving times. However the outcome is a softer loaf, similar to those brought in your local supermarket.

This bread can be made in any shape you wish. I would recommend shaping in a medium sized loaf tin or as an oval/ circular free form loaf without a mould.

Ingredients: (1 Medium Sized Loaf)                                         

  • 300g Strong Wholemeal Flour
  • 200g Strong White Flour
  • 10g Salt
  • 1 x 7g Sachet Fast Action Yeast
  • 370g Tepid Water


  1. In a large bowl add all the ingredients and mix together to form ball of dough. Cover your bowl with a damp tea towel or cling film and leave to rest in a warm place for about 30 minutes or until increased in size.
  2. Flour the fingers of one hand, and slide your fingertips between the bowl and the dough and fold the dough in half. Turn the bowl a quarter turn and repeat this process until you have removed all the air. Cover the bowl again and rest the dough for another 3o minutes.
  3. Repeat step 2. This time you should notice that the dough is a lot smoother. Cover and rest for a full hour this time.
  4. Once rested turn the dough out onto a lightly floured surface and knead for around 5 minutes.
  5. Once kneaded shape into your desired shape. For this recipe I always shape for a medium sized loaf tin, shaping the dough into a large/thick sausage shape. Make sure that your tin is week greased with oil or butter.
  6. Prove in the tin for a final hour, or until doubled in size again. At least 20 minutes before its ready preheat the oven to 210c/ gas mark 6, with a baking tray inside.
  7. Once proved bake in the tin for 25 minutes. Once the bread has begun to brown, take it out of the oven, remove it from the tin and place back on the baking tray for another 15-20 minutes.
  8. Leave to cool before slicing and serving.