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Mary Berry Wholemeal Bread Recipe

Mary Berry Wholemeal Bread Recipe

Mary Berry’s wholemeal bread is a hearty, nutty, properly risen wholemeal loaf — the most satisfying everyday bread I make.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 Slices
Course: Breakfast
Cuisine: British
Calories: 185
Ingredients Method Notes

Ingredients
  

  • Wholemeal Bread:
  • 350 g strong wholemeal bread flour
  • 150 g strong white bread flour — plus extra for kneading
  • 7 g fast-action dried yeast 1 sachet
  • 1½ tsp fine salt
  • 1 tsp golden caster sugar
  • 320 ml warm water
  • 2 tbsp olive oil
  • Topping:
  • 1 tbsp whole milk or water for brushing
  • 1 tbsp mixed seeds

Method
 

  1. Put both flours, yeast, salt, and sugar into a large bowl. Make a well — add warm water and oil. Mix to a shaggy dough.
  2. Turn onto a floured surface. Knead 8–10 minutes until smooth and slightly elastic. Shape into a ball. Place in an oiled bowl — cover. Leave in a warm place 1 hour – 1 hour 30 minutes until doubled.
  3. Punch dough down. Shape into an oblong — place in greased 900g loaf tin, seam down. Cover loosely. Leave 30–45 minutes until risen above the rim.
  4. Preheat oven to 220°C / 200°C fan / Gas 7. Brush top with milk — scatter seeds. Bake 25–30 minutes until deep golden-brown and hollow when tapped on the base.
  5. Cool on a wire rack at least 30 minutes before slicing.

Notes

Mix wholemeal and white flour — all-wholemeal gives a very dense loaf with poor rise.
Water temperature matters — comfortably warm on the wrist, not hot. Hot water kills the yeast.
Knead for the full 8–10 minutes — under-kneaded bread does not rise properly.
Do not rush the rises — both rises give flavour, structure, and an open crumb.
Hollow sound when tapped on the base = fully baked. Dense sound = five more minutes.
Slice before freezing — toast from frozen for the best result.
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