How To Make Wholemeal Bread

Wholemeal bread tastes wonderful, but it can often come out dense. In this tutorial I show you how to incorporate wholemeal flour into your bread baking, but still get a nice light loaf.
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[@hazelevelyn]

I love making bread and have had varied success. I was given a bread maker a few years ago and have also used that. But I really enjoyed your video, clear explanations and excellent presentation! Thanks so much, I’m off to try again!

[@piotrpiotrowski2966]

100% wholemeal bread is super tasty and very good for you! I have set myself a goal of NOT using white refined flour this year whenever I make bread or cakes but using wholemeal, rye or oat flour instead.

[@yardrail3432]

Fabulous! presentation...I enjoyed every minute and now have two loaves on their final rising and all the signs point to a real success story. You are both inspirational and motivational. Best Wishes always from New Zealand.

[@rosshunter9053]

Nice to see you back after a bit of a break. Do like the overhead shots, keep those, they show the folding technique nicely. Cheers

[@patgentry7268]

Thank You! Glad you’re back, wonderful , clear instruction 💓!

[@mariagunnarsQ17]

Thank you for this. I had added more water to my recipe but it was still dry and heavy, not I realise I hadn't added enough, this is really helpful!

[@PhattSpicer]

Just used your recipe and shaping guide, but don't have tins so I tightened the ends and going for bloomers (sort of). Hope it works. Great, easy to follow guide.

[@BuzzbyBakes]

Let me know how it goes...nothing wrong with a nice rustic free form loaf 👌

[@shermoore1693]

great video! Well explained...looks so simple! Thank you.

[@Maria-bj2nk]

Great information in this video. I will try this recipe even though I have only been making sourdough bread. I'm surprised that you don't have many more followers but I am sure more subscribers will come as the word of your great cooking gets out.

[@Disco.Wizard]

Thanks so much this video is great I cant wait to try it out

[@caroleevans7349]

Lovely 😍 I will try this now.

[@SteveT__001]

Helpful video thanks, I came here as I have just bought a stand mixer for making dough and looking forward to follow a few of your videos, starting with this one I guess. Subscribed, keep up the good work.

[@BuzzbyBakes]

Thanks Steve, I like using a mixer...not a big fan of sticky hands! You can follow any recipe really and where it says knead for 10 mins, just mix for 5 👍 Happy Baking! Cheers Jo

[@kiriap1]

Great tutorial, and its great you explained about the different flour ratios and what they create.....well done. :)

[@sky-frequency]

Thanks so much for this clear and thorough tutorial. I'm all ready to try it out today. Your bread looks delicious, I hope mine comes out well too, but sounds quite foolproof. We'll see. :-)

[@karenlatham4053]

Beautiful!

[@Simplycomfortfood]

Welcome back to the airways(sorry, old radio term, showing my age). You haven't changed a bit since we last saw you. It doesn't even look like you put any weight on. I am sure you have been running. I am looking forward to making a wholemeal loaf. I won't be eating it (Keto) but I am sure the rest of the family will enjoy. So glad you are back with a video.

[@alxxxx70]

Hi Joe I hope you and your family doing well always great to see your recipes you're focaccia bread recipe is now regular in our household🙏🏼🙏🏼

[@master19421]

Great

[@griffjones1066]

Thanks for this tutorial and the great results! I wonder if you could suggest how I might make this bread slightly more dense? Thanks.

[@sheebanalini4306]

This is gonna be my next try with 100% Whole wheat. Thank You. It looked really wholesome and yet soft. However if Make one loaf only, how many grams of instant yeast must O use.

[@violetjones3863]

This is an amazing tutorial. I like how you clearly explained each step. Thank you! I have one question though, at which point would you preheat the oven? You had only mentioned preheating at 12:43 But I imagine it would be before mixing the dough.

[@eunicejade9592]

Violet Jones before baking, preheat your oven for 7minutes then only you put in the bread.

[@sheebanalini4306]

Oh… I have another question. If we knead by hand, what is the time required to do so. I read somewhere that Wheat flour must not be kneaded for too long as we do to the white flour. and hence my question.

[@soniyakrishna3662]

thank you for sharing this video :).. can you please let me know if we hand knead..

[@bertypin5730]

Hi thanks for this recipe. I wl surely give a try because am diabetic n where I live I dont get 100% wholemeal bread from the commerce. Can I let it proof overnight on my counter to bake it after the 1 hour proofing the next morning where I can enjoy my breakfast. For your info I live in a tropical country where in winter it's about 28 to 30 degrees Celsius. Thanks for your reply.

[@man0sticks]

Thanks for a nice, simple, straightforward video as always. But why 1.2 Kg flour instead of the usual 1 Kg? Also, you misspoke when you said 180 C. is 260 F. Should have been 356 F.

[@BuzzbyBakes]

Hi, I generally use 1.2 kg for two loaves, this gives me just over 2kg of dough which fills my tins nicely. As explained in the video, wholemeal bread doesn't spring as much, so this guarantees that your loaves still have good volume. I knew I should have stayed clear of convering temps...trying to please the American fans! 😂 Cheers Jo

[@Shayesteh-un3ov]

Please let me know what size tin you are using.

[@m0bob]

I followed your details instructions a couple of months ago and the bread that I made was excellent. I made it by hand because I didn't have a food mixer at the time. Well, my food mixer was arrived yesterday and I used it today. I measured everything, placed it all inside the mixing bowl and added tepid water. I switched the machine on and mixed everything. I left the mixture inside the bowl to rise and returned to it later. Sadly, I found loads of dry and unmixed flour underneath the dough/soggy flour. I am now wondering where I went wrong.

[@angiedcake]

Hi Jo, definitely going to give this a try. Could you use fresh yeast instead of instant? Say about 15grams?

[@BuzzbyBakes]

Hi Angie, yes exactly as you say. The general rule is double the weight of fresh yeast to instant. Happy Baking, cheers Jo

[@angiedcake]

@@BuzzbyBakes Hi Jo. So yesterday I decided to give this a go. I followed your video and again I had a total success!! I don't know why I get such good results with your videos when others fail me. I think you give me confidence to try. You are a genius. I managed to make a sourdough a few months ago following your videos but to be honest, a fantastic wholemeal loaf or a fantastic white loaf are just as good. I have a stash of mixed flour and seed blends and I am going to give them all a go following your methods. Again, you are genius and my bread making hero. Keep up the good work.

[@marthadollery8318]

Any chance you will be restocking your lovely tea towels? I go through mine at a rate of knots when baking and I need a few extra in rotation!

[@sewrealcraftygirl3940]

Hi. Just found your channel. Great content. Could you please tell me how to convert this recipe to sourdough instead of dry yeast? Thanks!

[@BuzzbyBakes]

Hi, when converting recipes to sourdough, I generally add 20% leaven and then adjust the flour and water in the recipe accordingly. Obviously timings will need adjusting to, but they should fall in line with any sourdough process you usually follow that uses a 20% inoculation ratio. If I made this with a sourdough leaven I'd probably bulk proof for around 4 hours and final proof for one to two hours. If you're making it in a tin, then longer rather then shorter on the final proof will hopefully ensure a lighter crumb. Good luck, cheers Jo

[@Simplycomfortfood]

Jo I do have a question. Could you use the refrigerator to bulk proof? I know that is done with sourdough. And what about doing something like an autolyze, would that help the wholemeal to absorb the water and hydrate?

[@BuzzbyBakes]

Hi Blair, you could bulk proof in the fridge, but with wholemeal loaves I generally do everything I can to encourage fermentation and not slow it down...looking for lightness. Again you could autolyse, but with the electric mixer I tend not to...just keeping it simple 👍 Cheers Jo

[@Simplycomfortfood]

@@BuzzbyBakes That make since. I like keeping it simple. I most definitely trying the recipe. Have a great week.

[@alexyll]

Can the dough be kept in the fridge for up to two weeks after the bulk fermentation?

[@dronepilot1333]

Is it necessary to mix wholemeal flour with white flour or just wholemeal flour will do

[@noelnoel2898]

lol , you changed the loaf you were cutting @14:42, did no-one else notice that

[@BuzzbyBakes]

It is actually the same loaf, but I had to repeat the cutting close up, so is the third slice and not the second, hence the profile looks taller...nice to see you are paying close attention though 🤓 Cheers Jo

[@boredweegie553]

Well I can't eat white flour health reasons so it's only wholemeal flour I have and I've made bread once... it was amazing but very dense. is there no way to combat this without adding white flour?.. I'm confused by the title.. so how is this 100 percent wholemeal of white flour is used?

[@BuzzbyBakes]

This recipe is 100% wholemeal, no white flour. What I was saying is that you can add a percentage of white flour to help lighten the loaf. I actually baked two loaves today 50/50, it's my go to bread at the moment. If you can't eat white flour then just use wholemeal. You can keep it light by ensuring you proof it long enough, but it will always be a little more dense than bread with some white in it. Good luck, cheers Jo

[@lferlance]

Thanks for telling me not to remove all the air on second rise

[@giubaca]

How about not using the yeast?...

[@nataliejane6001]

Is this whole meal bread Flour?

[@Lucretia9000]

What? No sugar?

[@taylormarinescu805]

can you just raise the dough in the actual loaf tins in the first place?

[@hughtattersall7583]

There are 454 grams in 1lb