How to make bread with wholemeal flour

Wholemeal flour is a type of flour that is made by grinding the entire wheat kernel, including the bran and germ. This gives the flour a darker color and a coarser texture compared to white flour. Wholemeal flour contains more fiber and nutrients than white flour, making it a healthier choice for bread baking.

Wholemeal flour, also known as whole wheat flour or whole grain flour, is made by grinding up the entire wheat kernel, including the bran and germ. It contains more fiber, protein, and nutrients than refined white flour, making it a healthier option for baking bread.

When using wholemeal flour in baking bread, there are several factors to consider:

  1. The amount of liquid: Wholemeal flour absorbs more liquid than white flour, so you may need to adjust the amount of liquid in your recipe. Start with the recommended amount and add more as needed until the dough is moist and holds together well.
  2. Kneading time: Wholemeal flour has a coarser texture than white flour, which can make it more difficult to knead. You may need to knead the dough for a longer period of time to help develop gluten and achieve the desired texture.
  3. Rising time: Wholemeal flour can cause bread to rise more slowly due to the presence of bran and germ, which can interfere with gluten development. Be prepared to allow your dough to rise for a longer period of time.
  4. Flavor: Wholemeal flour has a nuttier, earthier flavor than white flour, which can add depth and complexity to your bread. However, some people may find this flavor too intense. Consider mixing wholemeal flour with white flour to achieve a milder flavor.

Here is a basic recipe for baking bread using wholemeal flour:


  • 3 cups wholemeal flour
  • 1 teaspoon salt
  • 2 teaspoons instant yeast
  • 1 1/4 cups warm water
  • 1 tablespoon honey (optional)


  1. In a large mixing bowl, whisk together the wholemeal flour, salt, and instant yeast until well combined.
  2. Add the warm water and honey (if using) to the bowl and stir until a shaggy dough forms.
  3. Turn the dough out onto a floured surface and knead for 10-15 minutes until it becomes smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for 1-2 hours, or until it doubles in size.
  5. Preheat the oven to 425°F (220°C) and place a baking stone or baking sheet in the oven to preheat.
  6. Punch down the dough and shape it into a round or rectangular loaf. Place the dough on parchment paper or a floured surface and let it rest for another 15-20 minutes.
  7. Cut slashes on the top of the loaf and brush it with water.
  8. Transfer the dough to the preheated baking stone or baking sheet and bake for 30-35 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
  9. Remove the bread from the oven and let it cool on a wire rack before slicing and serving.

Wholemeal flour can create a delicious and nutritious bread that is full of flavor and texture. Experiment with different ratios of wholemeal and white flour to find the perfect balance for your taste preferences.