Wholemeal Bread

If you have a bread machine there is no excuse to not make your own homemade bread. It’s easy, and if you follow this recipe, you’ll end up with a beautiful light-textured wholemeal loaf that’s also a great source of fiber.

You may have to slice it yourself, but you can’t find anything in the stores like this. It’s great for sandwiches or toasted.

It keeps well too, even without the preservatives that most store-bought bread has. I’ve left mine out for 3 days, and it’s still moist and delicious.

Ingredients:
3 teas dry active yeast
1-1/2 cup warm water
2 teas brown, raw or rapadura sugar
1 teas salt
1 T oil
2 T gluten flour
3 cups wholemeal flour
1/4 cup oat bran (if you don’t have oat bran use wholemeal flour instead)

Instructions:
Measure all the ingredients into the bread maker, in the order listed or according to your bread maker’s instructions.

Set the bread maker to the whole wheat cycle, with a medium crust and press start. Note the time in the display window and just make sure you are there to take the bread out when it’s finished.

Baker’s Notes:
My favorite way to eat this is toasted, with butter and honey, or homemade plum jam with apple and cinnamon. As an accompaniment to soups it’s beautiful just toasted with butter or avocado.

Related posts:

1. Bagels True bagels are boiled, that’s what gives them their chewy texture. Try this recipe, there’s nothing like a fresh bagel still warm from the oven! Ingredients: 5 cups of wholemeal...
2. Wholewheat Pita Bread This is a wholewheat version of the versatile pita bread, also known as pita pockets. They can be served filled as sandwiches or toasted and brushed with garlic butter to...
3. Barley Bread This dense, rustic flat bread has a satisfying nutty taste and crunchy texture around the edges. It’s great served with soups and stews, or salads. It’s also nice on it’s...