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Crusty Brown (wholemeal )bread

Bernie Howden

For Snack / Other ( Easy )


Published on

60 minutes to prepare and 20/25 minutes to cook

Serves 4+


A crusty Wholemeal loaf


500grms strong brown flour
1 1/2 tsp Salt
1 tsp granulated Sugar
15 grms soft butter or 5mls vegetable
7 grms or 1 sachet of fast acting yeast
350 mls of warm water


Add flour and salt to a bowl
Stir in sugar and yeast
Rub in the butter/oil
Add warm water to form a soft dough
Knead the dough on a lightly floured surface until smooth and elastic, for at least 10 mins
Shape the dough into a greased and floured tin approx 29cm x 15 cm or a round 8 inch tin
Cover and leave to rise in a warm place or proving oven until doubled in size for 45 mins
Now pre heat oven to 230%C/Fan210%C/Gas mark 8, coat top of loaf generously with beaten
Bake the loaf for 15 mins at that setting then reduce to 200%C and bake for a further 15-20 mins
Until the bread is risen, golden brown and sounds hollow when tapped underneath
Place on a wire rack to cool.


You can add olives and sun dried tomatoes at the dough stage, and a cheese topping when due to go in the oven.
And its exactly the same process for white bread, I add sesame seeds to white top.


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