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Healthy Loaf

Easy Wholemeal Bread
Prep Time 3 minutes
Cook Time 45 minutes


  • 1 cup strong wholemeal bread flour 160g
  • 1 cup wheatgerm 125g
  • 1 cup plain white flour 150 g
  • ½ teaspoon ‘easy bake’ / ‘fast action’ yeast 1g
  • 1 ½ teaspoon salt 10g
  • 1 ½ cup water 350 ml
  • Optional: 1/3 cup walnut pieces 35g


  1. Mix the dry ingredients in a 2L bowl with a tablespoon.
  2. Add the water and mix for a minute with your spoon.
  3. Cover your bowl with cling film and leave to rise in a warm (not hot) place for 12 to 24 hours.
  4. When you are ready to cook your bread, preheat your oven to gas mark 8 (230 degrees Celsius / 450 degrees Fahrenheit).
  5. Using your hands or a spatula, drop the sticky dough on a heavily floured work surface. If I have people coming over and want to keep my kitchen clean, I use baking paper which I then throw away with the leftover flour.
  6. Shape the dough in a sort of ball and roll it in the flour so it gets covered all around.
  7. Place your loaf tin in the oven to warm for 30 minutes.
  8. After 30 minutes, put a bit of flour in the bottom of your dish so the bread does not stick to it. Make sure the dough is nicely covered in flour all around and drop it in your loaf tin. Cover with foil and cook for 30 minutes, then uncover it and bake it for a further 15 minutes.
  9. Transfer to a cooling rack and enjoy!

Recipe Notes

The loaf can be kept in foil for about four days and it tastes delicious toasted.

If you do not want to use white flour at all, you can replace it with a cup of rye flour. The dough will not rise as much and you might have to bake the loaf for 10 extra minutes under the foil.