Recipe Bread integral

How to make wholemeal bread?

Homemade wholemeal bread recipe Preparation time4 hoursCooking time25 min Number of diners: 4


  • 200 ml of water
  • 300g whole wheat flour
  • 2 g dry baker’s yeast
  • 6g of salt

The best homemade whole grain bread recipe is one that has few ingredients and does not require a bread maker or other special equipment. For this reason, this time we present this preparation that only has whole wheat flour, water, yeast and salt. For this recipe, we can use 100% wholemeal flour, but it can also be made with 150 g of common wheat flour for bread and another 150 g of wholemeal flour.

To start, in a large bowl add the flour with the dry yeast and mix well. Then, add the water little by little and mix with a spatula until all the ingredients are integrated. At this point, we can already add the salt. It is important to remember that salt is capable of blocking the effect of yeast, which is why we do not add it together with the dry ingredients, but once the flour has been completely combined with the water and yeast.

It’s time to start kneading on the countertop. The great thing about this bread making recipe is that you only need your hands. The idea is to make a ball with the dough, flatten it and bend it inwards, pressing and stretching continuously, always with the base of the hand, not with the fingers. The trick is to rotate the dough so as not to leave any area without kneading. You will notice that, due to the degree of hydration of the dough, it is not sticky and is very soft.

The objective is to achieve a very elastic dough due to the action of gluten. For this reason, we alternate kneading with a few minutes of rest: 3 minutes of rest for every 5 minutes of kneading. It is important to cover the dough during resting periods to prevent it from drying out creating a hard crust on the surface. For this, we can use a kitchen cloth or the same bowl where we have prepared the dough. It is necessary to repeat this process about 4 or 5 times, until obtaining a very soft dough that is easy to stretch. 

The next step is to let the dough rise. That is, leave it at rest for a long time, so that the yeast can do its job. For this, we must grease a bowl with olive oil, place the dough in the form of a ball and cover with plastic wrap. In this case, 1.5 hours of rest may be enough, or maybe 2 hours if it’s a bit cold. Remember that the temperature influences the rising time. The dough should rise to about twice its initial size. 

Once the dough has fermented, we can proceed to shape the bread. It is recommended to flour the countertop and place the dough, but it is no longer necessary to knead much, just fold it like an envelope to give it a little strength. Afterwards, it is possible to make a long loaf or a loaf, depending on your taste, to let rest for another 20 minutes while the oven preheats to 220 °C.

Before taking it to the oven, we can use a razor blade to make cuts on the surface of the dough, so that when the bread is baked it opens up and has a more provocative appearance. This wholemeal bread should be baked at 220°C for the first 10 minutes and a further 15 minutes at 200°C.

As you can see, this recipe to make bread at home is one of the easiest, and yet the result can pleasantly surprise the whole family.

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