Six Loaves of Wholemeal Bread

    (626)
    3 hours 5 minutes

    This is a great and quick way to make six loaves of fantastic wholemeal bread. A mixer with a bread hook really saves time.


    590 people made this

    Ingredients
    Makes: 6 loaves

    • 1/2 cup (125ml) warm water
    • 3 (8g) packets dried yeast
    • 3 tablespoons bread flour
    • 1 tablespoon caster sugar
    • 2 cups (185g) rolled oats
    • 2 cups (250g) wholemeal flour
    • 1 litre warm water
    • 1 tablespoons salt
    • 90g (1/2 cup) dark brown soft sugar
    • 2/3 cup (150ml) vegetable oil
    • 10 cups (1 1/2 kg) bread flour

    Directions
    Preparation:30min  ›  Cook:35min  ›  Extra time:2hours rising  ›  Ready in:3hours5min 

    1. In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, yeast, 3 tablespoons flour and caster sugar. Let stand for about 5 minutes. It will bubble almost immediately.
    2. Measure oats, wholemeal flour, 1 litre warm water, salt, brown sugar and oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour a little at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.
    3. Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.
    4. Divide dough into 6 pieces. Shape loaves, and place into greased 20x10cm loaf pans.
    5. Let rise until dough is 2 1/2cm above rim of the pans, usually 1 hour.
    6. Bake at 180 degrees C for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes then turn out onto wire racks to cool completely.

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    Six Loaves of Wholemeal Bread
    Six Loaves of Wholemeal Bread

    Reviews and Ratings
    Global Ratings:
    (626)

    Reviews in English (544)

    by
    7

    Used different ingredients. I bake bread every week, sometimes twice a week, and this is the best recipe I've ever used. It makes great baps, too, and rolls and the recipe follows exactly like it is written. Also recently I omitted the oats and added wheatgerm and about 1/3 extra dark brown sugar and it's great, too. If you have trouble getting your loaves even, just roll the dough out in one long even roll and use a tape measure to measure it into equal pieces and cut it and then roll the pieces into loaves.  -  14 Jul 2008

    by
    6

    Used different ingredients. Wow...this is amazing. I had never made bread before, and I didn't have a bread machine OR a large mixer...and it still turned out great! I kneaded the dough according to the instructions, and I used honey in place of the brown sugar. Perfection! It makes shop-bought bread taste sickening. My husband and I finished off the first loaf in less than one day!  -  14 Jul 2008

    by
    5

    Took shortcuts. This recipe was rather easy for a bread recipe and made good bread. There was no way that we could eat 6 loaves of bread before they went bad so after I let the dough rise the first time and shaped the loaves I froze the dough. This was very easy, just once the loaves are shaped cover them in cling film before they are allowed to rise. Then freeze them in a plastic freezer bag. I've heard that you can keep the dough like this for up to 3 months, but I am not sure. When you are ready for a fresh loaf just unwrap the dough and place it in the tin, cover and let rise. It will take several hours to thaw and rise, but it will. A very easy way to always have fresh homemade bread!  -  14 Jul 2008

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