Wholemeal Bread


  • 2 cups (240-260 g) whole wheat flour
  • 1/2 cup (60-65 g) bread flour or all-purpose flour
  • 2 teaspoons (1 packet / 7g) instant yeast (or active dry yeast)
  • 2 Tablespoons sugar (or honey but add honey after the milk)
  • 1 teaspoon salt
  • 1 cup (240 mL) milk (reduced fat or whole milk), heated to 120-130° F for instant yeast (or 110-120°F for active dry)
  • 2 Tablespoons (30 mL) olive oil (or any vegetable oil)
  • 1 egg
  • about 1/4 cup additional bread flour


    step 1

    Place flours, yeast, sugar & salt in a large mixing bowl.

    step 2

    Stir in milk, followed by oil and egg.

    step 3

    Beat on high for 2 minutes.

    step 4

    On low speed add about 1/4 cup bread flour until dough forms a mass.

    step 5

    Place dough on floured surface and knead 50 turns.

    step 6

    Cover and let rest 10 minutes.

    step 7

    Shape dough into a loaf and place in a greased 8 1/2 x 4 1/2 x 2 3/4-inch loaf pan

    step 8

    Cover with a towel and let rise in a warm spot until it’s one inch taller than the pan, about 35 minutes.

    step 9

    Meantime, preheat oven to 375° F.

    step 10

    Bake for 30 minutes. After the first 15 minutes, I cover the top of the loaf with a foil tent to prevent over-browning.

    step 11

    Remove immediately from pan onto a cooling rack. Let it cool at least 10 minutes before slicing.