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Best Wholemeal Bread

Prep Time:

15 Minutes

Cook Time:

45 Minutes


12 Servings



About the Recipe

Simple and delicious, bread always tastes better when it's homemade.


  • 500g Laxey Glen Mills strong wholemeal bread flour

  • 1 tsp yeast

  • 1 tsp sugar

  • 375ml tepid water

  • 1 tsp salt

  • 3 tbsp nut oil

  • 150g mixture of sunflower, pumpkin, poppy or linseeds

  • oil, for the tin


Put the flour, yeast and sugar into a bowl and blend them together. Stir the water into the bowl and when everything looks craggy and lumpy, stir in the salt. Noow mix in the oil.

Use your hands to gather everything together into a ball of dough. Knead the dough for 100 presses, in the bowl or on a work surface, without adding flour.

Cover the dough bowl with a large upturned bowl and leave it in a warm place for the dough to double in size, which will take about an hour.

Rub some oil around the inside of a 1kg/2lb loaf tin. Press down the dough, add the seeds and knead the dough for 50 presses. Shape the dough and put it into your prepared tin.

Invert an upturned bowl over the tin and leave it to rise in a warm place for 40 minutes. Pre-heat the oven.

Remove the upturned bowl and bake the bread for 45-50 minutes. You will know it’s done when the bottom sounds hollow when tapped. Leave the bread to cool on a wire rack.

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