Our homemade wholemeal bread is so easy to make. Cut out the sugar now and make this today!
Bread. You love it, you hate it, you love to hate it!
Well welove to eat it! And make it!
Since moving to America, we have had heaps of trouble trying to stay away from sugar. Sugar is everywhere here, and we’re not talking a little bit that you can’t even taste, we are talking A LOT! Bread has been a real problem.
We don’t eat bread that often, mostly on weekends when we cook up a brunch feast, but it’s still nice to have. We have bought quite a few different types of bread brands, but have always had the same problem, too sweet and sugary. Even the organic loaves contain a tonne of organic sugar.
So we gave up on that pretty quickly, and started making our own bread.
This homemade wholemeal bread recipe only has 1 teaspoon of sugar in it to activate the yeast and really tastes good. This recipe takes a little longer to make, and is a little tricky the first time, however the benefits are totally worth the time and effort that goes into making your own bread.
With a bit of practice, you be acing this recipe in no time. You definitely won’t regret making this once you taste it, and there is heaps of satisfaction knowing that you made something from scratch!
Homemade Wholemeal Bread
- 500 g wholemeal spelt flour or wholemeal flour
- 300 ml warm water
- 1 teaspoon sugar
- 1 1/2 teaspoons yeast
- pinch of salt
- 1 tablespoon olive oil
Place flour and salt in a large bowl
Dissolve the sugar in warm water
Sprinkle the yeast over the warm water.
Sit yeast for about 2 minutes, or until yeast has been dissolved. Stir yeast mixture
Make a well in the flour, and add half the water. Stir before adding the remaining water
Flour hands, and turn out dough onto a floured board. Kneed with the olive oil until well combined.
Shape into a ball and place in a clean bowl. Cover bowl with clean tea towl and set aside in a warm place for an hour or until doubled in size.
After dough has doubled, turn out onto a floured board and kneed again.
Shape into a loaf and use a knife to score the top of the bread.
Rise dough again by placing it in a warm place for about 20 minutes
Bake in a preheated oven at 220C/ 425F for 30-35 minutes
Recipe NotesThis takes a little practice to perfect. If the dough it super sticky when you kneed it, keep adding flour. If you want a less rustic looking loaf, grease a loaf pan or line it with parchment paper and rise your dough in that for the second time. When rising the dough, be careful not to kill the yeast so don't place it in an area thats too hot!
Join the Discussion!
Have you ever made homemade bread?