Mary Berry Recipes

Home / Baking / My Trusty Wholemeal Loaf

For me, the simple pleasure of baking a loaf of bread from scratch is one of life's greatest comforts. The warmth from the oven, the glorious scent that fills every corner of the house – it’s a truly rewarding experience. This wholemeal loaf is a recipe I have relied on for years; it's wholesome, hearty, and brings a little bit of rustic charm to the table.

Don't be daunted by the thought of bread-making! This recipe is wonderfully simple and designed to give you confidence. We use a blend of wholemeal and strong white flour, which gives the loaf a lovely, light texture while retaining that nutty, wholesome flavour we all adore. It’s the sort of bread that’s perfect for a lunchtime sandwich or simply toasted and slathered with good butter and marmalade.

Baking this loaf is a wonderful weekend project, and the results are sheer perfection. It’s a true taste of home, and once you’ve mastered this, you’ll find yourself turning to it time and time again. So, roll up your sleeves, and let's bake something truly special together.

Why You'll Love This Recipe

The combination of wholemeal and strong white bread flour creates a loaf that is both flavourful and light, avoiding the denseness that can sometimes come with 100% wholemeal flour.
Using fast-action yeast makes the process quicker and more reliable, perfect for those who are new to bread making.
The instructions are precise and tested, guiding you through kneading, proving, and baking to ensure a perfect, well-risen loaf every time.

Ingredients

250g (9oz) strong wholemeal bread flour
250g (9oz) strong white bread flour, plus extra for dusting
2 tsp salt
1 x 7g sachet of fast-action dried yeast
1 tsp caster sugar
2 tbsp olive oil or sunflower oil
About 350ml (12 fl oz) warm water (one part boiling, two parts cold)

Equipment Needed

Large mixing bowl • Stand mixer with dough hook (optional) • Measuring jug • Measuring spoons • 900g (2lb) loaf tin • Cling film or damp tea towel • Wire cooling rack

Step-by-Step Instructions

First, lightly oil a 900g (2lb) loaf tin. This will ensure your beautiful loaf comes out without any fuss.
In a large mixing bowl, or the bowl of a stand mixer fitted with a dough hook, combine both the wholemeal and white flours, the salt, yeast, and sugar. Make a well in the centre.
Pour the oil and most of the warm water into the well. Mix everything together with your hands or the dough hook to form a soft, but not sticky, dough. Add the remaining water only if needed to bring the flour together.
Tip the dough onto a lightly floured surface and knead for a good 10 minutes until it becomes smooth, elastic, and springs back when you press it. If using a mixer, knead on a medium speed for about 5-7 minutes.
Place the dough into a lightly oiled large bowl, cover with cling film or a damp tea towel, and leave in a warm place for about 1-1.5 hours, or until it has doubled in size.
Once risen, tip the dough back onto your floured surface and 'knock it back' by gently kneading for just 30 seconds. This removes the large air bubbles.
Shape the dough into an oblong, roughly the length of your loaf tin. Place it in the prepared tin, cover loosely with oiled cling film, and leave to prove for a final 30-45 minutes, or until the dough has risen to about 2.5cm (1in) above the top of the tin.
Preheat your oven to 220°C/200°C Fan/Gas 7.
Bake the loaf for 15 minutes, then reduce the oven temperature to 190°C/170°C Fan/Gas 5 and bake for a further 15-20 minutes. The loaf should be golden brown and sound hollow when you tap it on the base.
Turn the loaf out onto a wire rack and leave to cool completely before slicing. This is important, as it allows the crumb to set.

Perfect Substitutions

All wholemeal flour: For a denser, heartier loaf, you can use 500g of strong wholemeal flour and omit the white flour. You may need a little extra water.
Sugar: You can substitute the caster sugar with 1 teaspoon of honey.
Oil: Any neutral-tasting oil will work, such as vegetable or rapeseed oil.

Serving Suggestions

This loaf is wonderfully versatile. Enjoy a warm slice fresh from the oven with a generous spread of butter. It makes the most marvellous sandwiches, especially with a sharp cheddar and pickle, and is the perfect accompaniment to a bowl of hearty homemade soup. If you enjoyed this, you might also love our Classic Coffee and Walnut Cake and Classic Lemon Drizzle Cupcakes.

How to Store \u0026 Reheat

Store the cooled loaf in a bread bin or a paper bag at room temperature for up to 3 days. Avoid storing it in a plastic bag, as this can make the crust soft. To refresh a day-old loaf, you can pop it in a hot oven for 5 minutes. The bread also freezes beautifully. Simply wrap the whole loaf or individual slices well and freeze for up to 3 months. Thaw at room temperature.

Mary's Secrets to Success

My Secrets to Success: For a truly perfect loaf, be patient with your proving times; a warm, draught-free spot is key. Don't be tempted to add too much flour when kneading; a slightly sticky dough is better than a dry one. Finally, letting the loaf cool completely before slicing is the secret to a clean cut and a perfect crumb structure. It's worth the wait, I promise!

Frequently Asked Questions

My bread didn't rise. What went wrong?

This is usually down to one of two things: the yeast or the water temperature. Ensure your yeast is in date. The water should be tepid – warm to the touch, but not hot. If it's too hot, it will kill the yeast; if it's too cold, it won't activate it.

Can I make this recipe entirely by hand?

Absolutely! This recipe is perfect for hand-kneading. It takes about 10 minutes of dedicated kneading to develop the gluten properly. It's a wonderful, therapeutic process.

How do I know for certain my bread is cooked through?

The classic test is the best one. Carefully remove the loaf from its tin and turn it upside down. Tap the base firmly with your knuckle – it should sound distinctly hollow. If it sounds dull, it needs a little longer in the oven. You can place it back in the oven without the tin for 5 minutes to crisp up the sides.

Can I use all wholemeal flour?

You certainly can, but be prepared for a different result. An all-wholemeal loaf will be denser and have a much closer crumb. I prefer the blend for a lighter texture, but a 100% wholemeal loaf is delicious in its own right.

Can I add seeds or grains to the dough?

Yes, what a lovely idea! You can add about 50g of mixed seeds like sunflower, pumpkin, or poppy seeds to the flour at the beginning of the recipe for extra texture and flavour. You can also sprinkle some on top before baking.