Bread with Wholemeal Flour

05 November 2023
2 loaves of bread
Prep time
Total time
  • 1 kilo of wholemeal flour
  • 1 teaspoon (8g) salt
  • 1 sachet (11g) dry yeast
  • 1/3 cup (85ml) olive oil, plus a bit more for brushing
  • 1/3 cup (120g) honey or petimezi (grape molasses)
  • 2/3 cup (60g) coarsely chopped walnuts
  • 2 cups (500ml) lukewarm water

Butter and flour two rectangular baking forms. In a large mixing bowl, or the bowl of a stand mixer for added convenience, combine the wholemeal flour and salt. Stir in the dry yeast and mix well. Add the olive oil to the flour mixture and, if mixing by hand, work the oil in until the mixture resembles coarse crumbs. Incorporate the honey or petimezi into the mixture.
Gradually add the lukewarm water, kneading continuously, until a soft and pliable dough forms. Fold in the chopped walnuts, ensuring they're evenly distributed throughout the dough.
Lightly flour a work surface and turn the dough out onto it. Knead briefly, then divide the dough into two equal portions. Shape each portion into a rectangular form that fits your baking forms. Transfer each shaped dough into its prepared baking form. Brush the tops of the loaves lightly with olive oil.
Cover the baking forms with a clean towel and set aside in a warm, draft-free area to allow the dough to rise for about 1 to 1 ½ hours.
Before baking, score the surface of each loaf with a sharp knife or blade. This helps the bread rise evenly and gives the finished loaves a decorative touch.
Bake in a preheated oven at 180°C (356°F) for 40-45 minutes or until the bread has a nice golden-brown crust and sounds hollow when tapped on the bottom. Allow to cool slightly before slicing and serving. Enjoy your wholesome wholemeal bread!

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