wholemeal bread

This classic tuna melt can be made in a frying pan! If you like a little more texture to your toastie, it also works well with a tablespoon of finely diced celery folded through the filling. 

Tuna melt

tinned tuna, drained

spring onion, thinly sliced

red onion or shallot

grams/1¾oz

mayonnaise

lemon juice

bread

tbsp butter, softened

olive oil

salt and black pepper

Kids can help with this super-simple bread recipe. Use whichever flour you like, granary, wholemeal or white

Bread in four easy steps

granary, strong wholewheat flour

sachet fast-action dried yeast

salt

tbsp clear honey

Tip the flour, yeast and salt into a large bowl and mix together with your hands. Stir 300ml hand-hot water with the oil and honey, then stir into the dry ingredients to make a soft dough.

Turn the dough out onto a lightly floured surface and knead for 5 mins, until the dough no longer feels sticky, sprinkling with a little more flour if you need it.

Oil a 900g loaf tin and put the dough in the tin, pressing it in evenly. Put in a large plastic food bag and leave to rise for 1 hr, until the dough has risen to fill the tin and it no longer springs back when you press it with your finger.

Heat oven to 200C/fan 180C/gas 6. Make several slashes across the top of the loaf with a sharp knife, then bake for 30-35 mins until the loaf is risen and golden. Tip it out onto a cooling rack and tap the base of the bread to check it is cooked. It should sound hollow. Leave to cool.

This hearty, wholesome bread is rich in flavour and packed with seeds - try pumpkin, sunflower, poppy or linseeds

Seeded wholemeal loaf

strong wholemeal bread flour

spelt flour

tbsp black treacle

oil,

mixed seeds (we used pumpkin, sunflower, poppy and linseeds)

egg yolk, loosened

Combine both flours in a large bowl with the yeast and 1 tsp fine salt. Mix the treacle with 250ml warm water until well combined. Stir into the flour to make a slightly sticky dough. If you need to add more water, splash it in 1 tbsp at a time.

Knead the dough on a lightly floured surface for 10 mins (or in a tabletop mixer for 5-7 mins). Your dough should be smooth and elastic when it’s ready. Place the dough in a lightly oiled bowl, flip the dough over to coat it in oil, then cover with a sheet of oiled cling film. Leave in a warm place until doubled in size – this will take about 1 hr (see note, below). Lightly oil a 900g loaf tin.

Once doubled in size, knead the dough again for 3-5 mins to knock out the air bubbles – add most of the seeds and work these into the dough as you knead. Shape the dough into an oval roughly the same length as your tin. Place in the tin and leave to prove, covered with oiled cling film, for 30-45 mins until it has nearly doubled in size again. Heat oven to 200C/180C fan/gas 6.

Gently press a finger into the loaf to check if it has had enough proving time (see tip). When it’s ready, glaze the top of the loaf with the egg yolk and sprinkle over the remaining seeds. Bake in the oven for 40-45 mins until golden brown – if you tip the loaf out of the tin and tap the bottom, it should sound hollow. Leave to cool on a wire rack for at least 30 mins before slicing.

Wholemeal bread does not rise quite as much as a white loaf, and the texture is denser due to the bran in the flour inhibiting the effectiveness of the gluten. Adding a little strong white flour into a mainly wholemeal dough mix is a clever way to add more ‘spring’ to the loaf.

You will need a 900g/2lb loaf tin to make this recipe.

Wholemeal bread

bread flour

grams/3½oz bread

grams/¼oz fast-action dried yeast

tbsp vegetable

Try this simple step-by-step brown bread recipe to make a seeded loaf or try one of three gorgeous variations

Brown loaf

malted grain brown bread flour flour

strong white bread flour

sachet easy-bake dried yeast (or 2 tsp Quick dried yeast)

tbsp butter

Mix your choice of brown flour with the white, the yeast and salt in a large mixing bowl. Put in the butter and rub it into the flour. Stir in the seeds if using. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl and until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.

Put the dough on to a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.

Knock back the dough by lightly kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough’s lightness. Shape into a ball. Cover with the glass bowl and leave for 15 mins.

Now shape to make a tin loaf Grease a 1.2-litre capacity loaf tin (about 23 x 13 x 5.5cm) and line the base with baking parchment. Using your knuckles, flatten the dough into a rectangle about 25 x 19cm. Fold both shorter ends into the centre like an envelope, make a ¼ turn, then flatten again into the same size and roll up very tightly, starting from one of the short ends. Roll the top of the dough in extra seeds and place in the tin with the join underneath, pressing the seeds gently into the dough. Cover with a clean tea towel. Leave for 40-45 mins, or until risen about 5cm above the top of the tin.

Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for about 30 mins or until golden, covering with foil for the last 5 mins if starting to brown too quickly. Leave in the tin for 2-3 mins, then remove and cool on a wire rack. If you tap the underneath of the baked loaf if should be firm and sound hollow.

Keep the whole family happy this summer with a delicious spread of sandwiches, perfect for an afternoon tea or buffet

Afternoon tea sandwiches

soft goat's cheese

cream cheese

white bread

red peppers

walnut

½ cucumber

lemon

prawns

eggs

spring onions

fraîche

rolls

cress

For the goat's cheese, walnut & roasted pepper sandwiches, mix together 200g soft goat’s cheese with 100g cream cheese. Spread most of the mixture over 5 slices white bread. Slice 2 roasted red peppers into strips, divide between the bread, then top each with another slice white bread. Trim the crusts, then cut each sandwich into 4 triangles. Whizz 25g walnuts until fine. Spread 1 edge of each sandwich with the remaining cheese mix, then dip into the chopped walnuts.

For the lemony cucumber & prawn sandwiches, lightly spread 6 slices wholemeal bread with butter. Cover with a layer of thinly sliced cucumber, then use a 5-6cm round cutter to stamp out 12 circles. Mix together 4 tbsp mayonnaise with zest 1 lemon. Top each circle with 1 halved large cooked prawn and a dollop of the lemony mayonnaise.

For the creamy egg & cress sandwiches, boil 4 eggs for 8 mins. Cool the eggs, peel, mash, then mix with 2 chopped spring onions and 2-3 tbsp crème fraîche. Season, then spread over 12 small rolls. Add a little cress, pop on the lids and serve.

If you are looking for an easy and healthy bread/bun, this soft and delicious eggless + sugar free wholemeal bread is just what you need.

Refined Sugar Free & Eggless Wholemeal Bread

235 g high protein bread flour

60 g wholemeal flour

g honey

milk

tbsp milk powder (optional)

yeast

unsalted butter (room temperature)

egg wash (optional)

Place all ingredients from (A) into mixing bowl and mix together until well combined. If using a bread machine, select &quot;dough&quot; mode, let knead for 3-5 minutes until mixture comes together, then stop the machine. Let rest covered for at least 20mins to autolyse (refer to notes in post above about autolyse).

You may opt to add yeast directly in, or mix yeast with ½ tbsp water (at room temperature) then add into dough mixture and knead using dough hook attachment for 2-3 minutes. If using bread machine, restart &quot;dough&quot; mode, let knead for 3 minutes.

Add salt, knead for a further 2-3 minutes. If you&#039;re using bread machine, the dough mode might rest at some point, so do ensure yeast is well combined before adding salt.

Add butter and knead on stand mixer for 12-15 minutes until achieve window pane. For bread machine users, add butter and let kneading cycle is complete.

Kneading - Conventional Method

Place all ingredients from (A) into mixing bowl – mix for 1 min/Sp3. Let rest covered for at least 20 minutes to autolyse (refer to notes in post above about autolyse).

You may opt to add yeast directly in, or mix yeast with ½ tbsp water (at room temperature) then add into dough mixture. Knead for 1.5 mins.

Add salt – knead 40 seconds.

Add butter and let knead for 4 mins.

Kneading - Thermomix Method

Transfer dough to a pastry mat, shape into ball and let proof in a warm place covered loosely with clingwrap/damp towel until doubled in size (approx 45-60 mins).

Bulk Fermentation

If shaping into buns:Punch down dough to deflate. Divide dough into 10 equal portions (approx 60g each) and roll into round balls. View video tutorial here from 5:16 onwards for how to shape into round balls. Line and grease baking sheet and place dough balls 1.5 inches apart. You can also divide dough into 9 equal portions - they will fit snugly into an 8-inch square baking pan.[Optional] If you would like to top buns with seeds and nuts, brush dough balls with just egg white or egg wash and roll on inclusions before second proofing. If you opt to do this, there&#039;s no need for egg wash before baking.Let proof for approximately 40mins until doubled in size. During last 15 minutes, preheat oven to 180°C. (TIP: Setting your timer to go off after 25 minutes works best for me!)Spray dough with icy cold water (or egg wash) and bake at 180°C for 15-20 minutes until golden brown.Remove buns from oven and allow to cool on a cooling rack. You may enjoy them warm if you like - they go well with a spread of butter! ;)

If shaping into loaf:Punch down dough to deflate. Divide dough into 2 or 3 equal portions and roll into a round shaped balls – let rest for 10-15 minutes for gluten to relax so the dough will be easier to handle.To shape each mini loaf, flatten a ball into a long oval shape. Fold 1/3 from right edge to the middle and press. Fold 1/3 from left edge to the middle and press lightly. Roll it out slightly and roll into a cylinder.Arrange dough logs, seam side down in a 450g Pullman Loaf Tin (8x4x4&quot;) and let proof for approximately 40mins until dough fills up 80% of the tin. During last 15 minutes, preheat oven to 180°C. (TIP: Setting your timer to go off after 25 minutes works best for me!)Spray dough with icy cold water (or egg wash) and bake at 180°C for 30-35 minutes until golden brown. Remove bread from tin and allow to cool completely on a cooling rack for at least an hour before slicing and serving. 

Shaping &amp; Proofing

Cheesy tuna melts

can tuna

½ a bunch of spring onions

granary bread

cheddar

paprika

Preheat the grill on its highest setting. Drain the tuna, flake it into a bowl and mix with the spring onions and mayonnaise. Season with salt and plenty of freshly ground black pepper.

Toast the bread under the grill until it’s nicely browned on both sides, then spread the tuna mixture on top, right up to the edges of the toast. Scatter over the cheese and put back under the grill until the cheese is bubbling.

Slice in half, sprinkle with paprika and tuck in.

Make the best soft Whole Wheat Bread or Wholemeal bread made with simple pantry ingredients. This Atta Bread is made with 100% whole wheat flour, yogurt and yeast.

Whole Wheat Bread | Wholemeal Bread (Atta Bread)

whole wheat flour ((regular whole wheat flour

water

instant yeast (or 1.5 teaspoons dry active yeast

salt (or edible rock salt or pink salt)

sugar

oil (or softened butter

yogurt ((dairy

milk ((dairy

In a large bowl or in the bowl of a standing mixer, add ½ cup of water and 1 tablespoon of raw sugar. The water can be room temperature or lukewarm.But, if using active dry yeast or fresh yeast, then make sure to use lukewarm water.

To the bowl add 1 teaspoon of instant yeast (rapid rising yeast).If using dry active yeast - add 1.5 teaspoons of it. Swirl the bowl around or stir with a spoon to help the yeast dissolve in the water.

Let this mixture sit for 10 to 12 minutes until the yeast activates.

Proofing yeast

Next to the frothy yeast water mixture, add the whole wheat flour, salt, preferred neutral flavored oil (or butter or ghee) and yogurt.

Mix with a spoon.

Next add ½ cup of water bit by bit and begin to knead for 8 to 10 minutes or as needed.

Knead to a soft, supple and smooth dough. A well kneaded dough which when stretched should not tear.

Add more water if required while kneading. The dough can be slightly sticky.

Brush some water all over the dough and keep in a deep wide bowl covered with a lid or kitchen towel for 30 to 35 minutes if you have used instant yeast.If dry active yeast or fresh yeast has been used - keep in the covered bowl to leaven for 1.5 to 2 hours or more until the dough doubles.

After the initial rise, the dough will be double in size. Remove and then lightly punch and knead the dough again.

On a clean work surface roll the dough into a neat ball.

Make a log of the dough and gently pinch the edges into a seam - meaning tuck in the edges at the corners.

Place the prepared dough log in a greased 9x5 inches loaf pan with tucked edges facing downwards. Cover with kitchen towel again.

Cover and let it rise the second time for 20 to 30 minutes if you have used instant yeast.For dry active yeast or fresh yeast – set aside for 45 minutes to 1 hour or more depending on the temperature conditions in your city or town.

Forming Whole Wheat Dough

Preheat the oven at 220 degrees C/425 degrees F for at-least 20 minutes.

Once the bread has risen in the loaf pan, make a ¼ inch cross or slits on the bread. This helps the steam escape as the bread bakes, and creates a tender and soft loaf.

Keep the loaf pan in the oven and bake at 220 degrees C/425 degrees F for 22 to 25 minutes or until the bread sounds hollow when tapped.

While baking, if the wheat bread begins to brown too much from the top, then cover with parchment paper or aluminium foil.

Remove the bread from the oven and let it sit for a few minutes to cool. Then gently tap on top of the loaf: if baked properly, the bread should should hollow.If the bread does not sound hollow, put it back in the oven to bake for a few more minutes.

When the bread is still hot, remove it from the loaf pan using oven mittens/gloves and keep it on a wired tray to cool.

Let the Wholemeal Bread loaf cool completely before slicing it with a serrated knife.

Enjoy homemade Whole Wheat Bread sliced with butter, ghee, jams, peanut butter, or any of your favorite spreads. Or use the Atta Bread to make your favorite sandwiches or snacks from bread.

Store bread in the fridge for about a week or the freezer for about a month.

Baking wheat bread

https://content.jwplatform.com/videos/jOHnSop8.mp4

100% whole wheat bread recipe that gives you a really good soft wheat bread with the ingredients you have at home.

Top 9 wholemeal bread recipes from across the web

The most viewed wholemeal bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tuna melt

Bread in four easy steps

Seeded wholemeal loaf

Wholemeal bread

Brown loaf

Afternoon tea sandwiches

Refined Sugar Free & Eggless Wholem...

Cheesy tuna melts

Whole Wheat Bread | Wholemeal Bread...

Top 9 wholemeal bread recipes from across the web

The most viewed wholemeal bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tuna melt

Bread in four easy steps

Seeded wholemeal loaf

Wholemeal bread

Brown loaf

Afternoon tea sandwiches

Refined Sugar Free & Eggless Wholem...

Cheesy tuna melts

Whole Wheat Bread | Wholemeal Bread...

The most viewed wholemeal bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine