Baking wholemeal bread doesn’t have to be a hassle, especially with the Wholemeal Bread (Cold-Raised) recipe. With just a bit of planning, you can enjoy the wholesome goodness of homemade bread that’s crusty on the outside and soft on the inside. Let’s get started.
For those with specific dietary needs or preferences, feel free to swap out the water for a non-dairy milk or even a broth for added flavor. If you’re gluten-sensitive, using a gluten-free flour blend could work, but the texture will differ. Always ensure your yeast is fresh for the best rise, and if you find wholemeal flour a bit dense, try mixing in some all-purpose flour to lighten things up.
Bread & Rolls
Wholemeal Bread (Cold-Raised) Recipe
Ingredients
- 400 ml water
- 25 g yeast
- 1 teaspoon salt
- 2 tablespoons oil
- 150 g wholemeal flour
- 275 g italian flour (00 Type)
Instructions
- In a large bowl, stir together 400 ml of cold water, 25 g of yeast, 1 teaspoon of salt, and 2 tablespoons of oil until well combined.
- Add 150 g of wholemeal flour to the mixture and let it rest for about 5 minutes to allow the yeast to activate.
- Gradually incorporate 275 g of Italian flour until the dough achieves a texture that’s not too firm but still holds together well.
- Lightly knead the dough on a floured surface until smooth, then shape it into a loaf and place it on a plate lined with baking paper.
- Cover the dough loosely and place the bread in the refrigerator to rise overnight, uncovered, for about 8 to 10 hours.
- When you’re ready to bake, take the dough out of the fridge and let it come to room temperature while preheating the oven.
- Before placing it in the oven, splash the surface of the dough with warm water to encourage a nice crust.
- Preheat the oven to 225ºC and bake the bread for 25 to 30 minutes until golden brown and crusty.