Wholemeal Bread

READY IN: 3hrs 50mins
YIELD: 1 loaf


  • 600
    g whole meal flour, plus a little extra (whole-wheat flour)
  • 1
    teaspoon salt
  • 1
    teaspoon sugar
  • 400
    ml water, hand-hot
  • 30
    g butter, melted


  • You will need a 2 lb loaf tin, well buttered.
  • Seive the flour, salt, sugar and yeast in a large bowl and pour in the hand-hot water with the melted butter.
  • Mix with your hands to form a dough, then scrape it out of the bowl on to a work surface.
  • Knead for 10-15 minutes, adding more water if necessary (the dough should be very soft -it is better to have too much water than too little).
  • Transfer the dough into a greased bowl, cover it with a clean, damp tea towel and leave to rise in a warm place ideally for two hours.
  • Next, roll the dough into a long sausage, about twice as long as the tin, flatten it with your knuckles into a long strip and fold it into three.
  • Fit the dough in the buttered tin, with the fold beneath, pressing in on the edges so that you will have a nice rounded top.
  • Sprinkle the surface with a generous dusting of flour, then cover the tin with a damp, clean tea towel and leave to rise in a warm place for further 30-40 minutes.
  • Meanwhile, pre-heat the oven to gas mark 6/200C/400°F.
  • After the second-rising, bake in the centre shelf of the oven for 40 minutes, until the loaf sounds hollow when removed from the tin and tapped on the bottom.
  • Return the bread back into the oven, but this time without the tin, upside down for a further 5-10 minutes to crisp the base and the sides.
  • Cool the bread on a wire rack.