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Quick Wholemeal Bread
Quick Wholemeal Bread is a traditional British recipe for a classic method of making brown bread that does not require kneading. The full recipe is presented here and I hope you enjoy this classic British version of: Quick Wholemeal Bread.
prep time
40 minutes
cook time
50 minutes
Total Time:
90 minutes
Additional Time:
(+40 minutes proving)
Serves:
14
Rating: 
Tags : Bread RecipesBaking RecipesBritish Recipes
Quick Wholemeal Bread: A British recipe for a method of making brown bread that does not require kneading.
Ingredients:
1.4kg wholemeal bread flour
1 tbsp salt
1 tbsp active, dried, yeast
1.2l warm water (35–38°C)
1 tbsp muscovado sugar
Method:
Sift together the flour and salt into a bowl then set aside.
Sprinkle the yeast over 150ml of the warm water. Set aside for a couple of minutes, then stir in the muscovado sugar. Set aside for about 10 minutes, or until frothy.
Form a well in the centre of the flour, whisk the yeast mixture, then add to the well in the flour along with the remaining flour.
Working from the sides towards the middle, incorporate the flour into the liquid, working for about 60 seconds, or until you have a slippery dough.
Divide the mixture into three pieces and throw these into three well-greased loaf tins (about 22 x 11 x 6cm). Cover with oiled clingfilm (plastic wrap) then set aside to rise in a warm place for about 30 minutes, or until the dough has risen by about 1/3 and is about 1cm from the top of the tin.
After this time, remove the clingfilm and transfer the tins to an oven pre-heated to 200°C. Bake for about 40 minutes, or until the loaves sound hollow when tapped on the base.
Turn out onto a wire rack and allow to cool before slicing and serving.
