Wholemeal loaf


  • 400g (2 cups) Manx Queen flour
  • 400g (2 cups) Laxey Glen Mills wholemeal flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 4 teaspoons active dry yeast
  • 375mls (2 1/2 cups) water
  • 1 tablespoon butter or lard
  • milk
  • 2 tablespoons cracked wheat (optional)


  1. Blend the two flours and sift.
  2. Add any grist left in sifter to flour.
  3. Mix half the flour, the salt and sugar in a warm mixing bowl, stir in yeast.
  4. Heat butter or lard with 1 cup water, add remaining water and cool to lukewarm.
  5. Add to dry ingredients.
  6. Beat 2 minutes on mixer or 300 strokes by hand.
  7. Blend in remaining flour and knead to a soft, elastic dough.
  8. Allow to double in size, knead, shape and prove a second time.
  9. When loaves have risen brush tops with milk and sprinkle on cracked wheat if used.
  10. Bake in a moderately hot oven 190-200C  for 35 to 40 minutes.

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