A bread-maker loaf made with 100% strong wholemeal wheat flour. Cool fully, then slice and freeze what you will not use.
5 hr 25 minuntil ready
10 minhands-on for base batch
8 portionsone eighth of the loaf
1 batchalso works cold
Allow the 4 hour 15 minute WHOLE WHEAT cycle, plus preparation and about an hour of cooling.
Method
Load the pan
Fit the kneading paddle. Add 360 ml water and 10 g oil, then 500 g strong wholemeal wheat flour. Put 10 g sugar and 8 g salt at opposite edges. Put 7 g fast-acting dried yeast in a shallow hollow in the flour, away from the salt and water.
Choose the programme
On the Bread Maker, select programme 3 WHOLE WHEAT. Set WEIGHT to 1000 g and BURNING COLOR to medium. This recipe loads about 895 g of ingredients. Leave delayed start off and press START/STOP. The automatic cycle takes 4 hours 15 minutes; do not shorten it to the white-bread programme.
Check the dough
During kneading, briefly check that the flour has formed a soft, slightly tacky dough. If dry flour remains or the dough is stiff and tears, add water 5 ml at a time and let it mix before adding more. Keep hands and utensils away from the moving paddle, then close the lid. Leave the lid closed during rising and baking.
Cool and divide
Remove the finished loaf with oven gloves and let it cool fully on a rack before slicing. Divide into eight equal bread portions; the times shown allow about an hour for cooling.
Keeping the rest
Cool before storing. Freeze spare slices once cool and defrost what you need.
Settings are per batch. For 8 portions, prepare 1 batch. Split the ingredient totals between batches; keep the settings the same. Timings are starting estimates unless the programme sets them automatically.
Bread Maker
Fit the kneading paddle and pan. Load the ingredients in the recipe order; leave the automatic ingredients box empty.
MENU
3 · WHOLE WHEAT
WEIGHT
1000 g setting · about 895 g total ingredient load before any extra water
BURNING COLOR
Medium crust
Cycle
4 hr 15 min · no delayed start. Press START/STOP; kneading, rests and baking are automatic.
The weight button refers to the total ingredient load, not flour alone. Allow about 1 hour to cool after the cycle.
Estimated nutrition per portion and for the selected portions
Nutrient
Per portion
Total for 8
Calories
230 kcal
1836 kcal
Carbs
39.5 g
315.7 g
Fat
2.8 g
22.1 g
Protein
8.4 g
67.5 g
Fibre
7.0 g
56.4 g
Copy macros includes the total for 8 portions. Estimates use ingredient weights in the stated preparation state. Optional extras are excluded; packet values may differ. How these are calculated
Reference values and assumptions
Strong wholemeal bread flour. Dry flour values. Use strong wholemeal wheat flour, not plain flour or rye. Source
Dried yeast. Fibre uses the DTU Frida dried-yeast reference (19.7 g per 100 g); other values retain the CoFID estimate. Source
Recipe notes
All the flour is strong wholemeal wheat flour. Expect a closer crumb than a loaf made with white flour.
The yeast amount is for one full loaf. Use fast-acting dried yeast labelled for bread machines, check its use-by date and follow the packet storage instructions. Do not increase the yeast simply to make the loaf taller; too much can cause it to collapse.
This loaf is a carbohydrate component, not a complete high-protein meal.
