Wholemeal winter loaf

    2 hours 45 minutes

    The wheat germ and bran in wholemeal flour supply significant amounts of vitamin E and fibre that are lost in processing white flour.

    10 people made this

    Serves: 24 

    • 3½ cups (490g) wholemeal flour
    • 3 cups (420g) plain flour
    • 24 g active dry yeast
    • ⅔ cup (170 ml) low-fat milk
    • ½ cup (125 ml) water
    • ½ cup (180g) honey
    • 2 teaspoons salt
    • 2 large eggs, lightly beaten
    • 1½ cups (390g) cooked, puréed pumpkin
    • 2 tablespoons olive oil
    • 2 bunches spring onions, coarsely chopped (about 1½ cups)
    • 2 tablespoons chopped rosemary
    • 1 cup (150g) unsalted, shelled sunflower seeds

    Preparation:2hours15min  ›  Cook:30min  ›  Ready in:2hours45min 

    1. Combine the wholemeal and plain flours in a large bowl. Place 3 cups flour mixture in another large bowl with yeast.
    2. Heat milk, water and honey in a medium saucepan just until warm. Stir into flour-yeast mixture. Add salt and eggs. Beat with electric beaters on low speed for 30 seconds; scrape down side of bowl constantly. Beat on high speed 3 minutes.
    3. Add pumpkin, oil, spring onion, rosemary, sunflower seeds and remaining flour mixture, beating until well combined.
    4. Place dough on a lightly floured work surface. Knead until smooth and elastic, 6 to 8 minutes, adding more plain flour as needed to prevent sticking. Shape dough into a ball. Place in a lightly oiled bowl. Turn to coat. Cover loosely with plastic wrap. Leave dough to rise in a warm place until doubled in volume, about 1 hour.
    5. Punch dough down. Turn out onto lightly oiled surface. Divide in half. Leave to rest for 10 minutes.
    6. Lightly oil two 23 x 13 cm loaf pans. Pat each half of the dough into a loaf shape. Place in loaf pans. Cover loosely with plastic wrap. Let rise in a warm place until almost doubled in volume, about 50 minutes.
    7. Preheat oven to 190°C. Bake until the loaves sound hollow when tapped, about 30 minutes. Turn onto a wire rack to cool.

    Helpful hint

    Store plain white or self-raising flour in a tightly covered container at a cool room temperature for up to six months. Wholemeal and other whole-grain flours are slightly higher in fat than white flour; they can turn rancid more quickly. Store them in the refrigerator for up to six months or the freezer for up to a year. Bring chilled flour to room temperature before using in baked goods.

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    Reviews in English (2)


    Something else. i used this recipe loosely but due to ingredient limitations used this redipe and made the best bread in the world 2cups wholemeal flour 3/4cup plain flour 24g active yeast 2/3cup milk 1/2cup water 3/4cup honey 1 egg 1tsp canola oil 1tblsp chopped rosemary same emthod as above then a glaze of 1/4cup milk 1tblsp honey 1tblsp canola oil 1tblsp avocado oil heat those is a saucepan and brush on i love this recipe  -  21 Aug 2009


    I just tried out this recipe. Here are a few comments: 24 g of active dried yeast is equivalent to 8.47 teaspoons. That is a lot of yeast. I used 6 tsp and still find that it may still be a bit too much. The bread appears too fluffy. I measured everything accurately according to the recipe. I find the dough is quite wet. I had to add quite a substantial amount of flour when kneading. I would reduce the amount of water if I were to use this recipe again. 1/2 cup of honey plus the pumpkin purée made the bread quite sweet. Unless you like sweet bread, otherwise, I would reduce the amount of honey. Otherwise, this would have been a great recipe. I would modify with the above changes. Great combination of ingredients.  -  11 Sep 2013