Soft and Fluffy Wholemeal Bread - Easy Recipe
Soft and Fluffy Wholemeal Bread: A Surprisingly Simple Recipe
If you're looking for a soft, fluffy, and moist wholemeal bread that will stay fresh for days, then this recipe is perfect for you! What makes this recipe even more exciting is that it uses the straight dough method, which is simpler than many other bread-making techniques but yields impressive results.
Why This Wholemeal Bread is So Special
I’ve always been a fan of wholemeal bread for its heartier texture and nutritional benefits, but I never imagined that the straight dough method would create such a soft and moist loaf. Usually, you’d expect wholemeal bread to be denser and heavier, but this bread defies all expectations. It’s incredibly fluffy, soft, and stays fresh for quite a few days. In fact, it might just be the softest wholemeal bread I’ve ever baked, and I’m excited to share it with you!
The Straight Dough Method: Simple and Effective
The straight dough method is known for being a straightforward approach to making bread. Unlike other methods that require multiple steps like fermenting, proofing, and punching down, the straight dough method combines all ingredients into one mixing process, saving you time and effort. Despite its simplicity, this method results in an incredibly light loaf, and it’s perfect for beginners or anyone who’s short on time but still wants to enjoy freshly baked bread.
Why Does This Bread Stay Fresh?
What I find especially fascinating about this recipe is how well it retains its freshness. Even after a few days, the bread stays moist and soft, which is not always the case with wholemeal bread. The moisture in the dough, combined with a slight sweetness from the natural flavors of whole wheat flour, creates a bread that stays soft without becoming dry or crumbly.
How To Make Soft and Fluffy Wholemeal Bread
Ingredients You'll Need (Yields: 1 Loaf)
Step-By-Step Process
- Kneading:
- Add all ingredients (except butter and olive oil) into the bowl of stand mixer. Using the dough hook on a stand mixer, knead for 3 - 5 minutes until the dough comes together. Add in butter and oil, continue kneading for 10 - 12 minutes till the dough come together, become elastic and tacky but not sticky. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
- 1st Proofing:
- Shape the dough into a ball. Place back in the same mixing bowl and cover with cling film or lid. Let the dough complete the first round of proofing, about 45 - 60 minutes until doubled in size at the room temperature around 29C - 30C.
- You may also retard the dough in the fridge. Cover the bowl and transfer dough to the fridge to retard overnight for about 8 – 12 hours.
- Shaping:
- Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 or 3 equal portions. Please use a kitchen scale if you want to be exact.
- Form each portion to a ball. Flatten with rolling pin. Fold right to centre and fold left overlap it. Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a log is formed.
- Place all dough in a loaf pan lined with parchment paper. Cover with cling film.
- You can also just shape it into a long loaf too.
- Final Proofing:
- Let it rise at warm place (my room temperature around 30C) for another 45 - 90 minutes, until dough rises slightly below the rim of the pan.
- Baking:
- Preheat oven at 190C (top & bottom heat) 170C (fan-forced) for 15 minutes.
- Brush with egg wash (optional
- Bake in a preheated oven for about 30 minutes, or until golden brown.
- Remove bread from oven and pan, let it cool on rack completely before slicing.
Foolproof Baking Tips
- Gluten Development
- Gluten is key to creating soft, airy bread. It forms when flour is hydrated, giving the dough strength and structure. To encourage proper gluten development, use techniques like autolyse or kneading. You can check if the dough is ready with the windowpane test — the dough should stretch thin without tearing. In my experience, high-hydration doughs with a generous amount of fat are easier to stretch and can achieve an almost paper-thin windowpane stage.
- Kneading:
- Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).
- Flour & Hydration:
- Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
- Dough Temperature:
- Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.
- Proofing:
- Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
- If it bounces back instantly, it’s under-proofed and needs more time.
- If the indentation stays, it’s over-proofed.
- If the indentation slowly bounces back, it’s ready to bake.
- There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
- Wrinkle Top or Shrinking:
- If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.
- Baking & Oven Temperarate:
- Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
Frequently Asked Questions (FAQs)
1. Can I use only wholemeal flour for this bread?
Yes, you can use only wholemeal flour, but the bread may be denser. I recommend using a mix of wholemeal and strong white bread flour for the best texture and fluffiness. The white bread flour helps provide structure and lightness.
2. How long will this bread stay fresh?
This bread stays soft and moist for 3 to 4 days when stored in an airtight container or resealable plastic bag. For longer freshness, you can freeze it and thaw individual slices as needed.
3. Can I make this bread with a bread machine?
Yes, you can use a bread machine! Just add the ingredients in the order specified by your machine’s manual. Select the basic or wholemeal bread setting, and you’ll have a soft loaf with minimal effort.
4. What can I do if my dough is too sticky?
If your dough feels too sticky, add a small amount of flour (a tablespoon at a time) until it reaches the right consistency. The dough should be soft but not overly sticky.
5. Can I substitute olive oil with butter or margarine?
Yes, you can substitute olive oil with butter or margarine if you prefer. Butter will give the bread a slightly richer flavor, while olive oil adds a lighter taste.
6. Can I freeze this bread?
Absolutely! To freeze the bread, wrap it tightly in plastic wrap or foil, then place it in a resealable freezer bag. When ready to enjoy, let it thaw at room temperature or heat it in the microwave.
Conclusion
This Wholemeal Bread is a game-changer for anyone who loves fresh, soft bread with a slight nutty flavor. The straight dough method makes it easy and quick to prepare, and the result is a loaf that’s fluffy, moist, and stays fresh for longer than you’d expect from wholemeal bread. Whether you’re making it for sandwiches, toast, or just to enjoy with a bit of butter, this bread will become a staple in your baking repertoire.
If you bake this recipe, I’d love to hear how it turned out! Leave a comment below or tag @Bakewithpaws on Instagram so I can see your beautiful loaf. Happy baking!
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If you enjoyed this Wholemeal Bread recipe, here are some other delicious bread recipes to try:
The dough was so soft and easy to handle. It rose beautifully and the smell was heavenly! Excellent recipe! Thank you for sharing!!
ReplyDeleteHi there,
DeleteThank you for your comment and trying this recipe. I am happy to hear that you like this bread. This is one of my favourite bread that I always bake for my family.
Cheers and happy baking:)
hi Yeanley. if i have stoneground wholewheat flour would i be able to use it on a 1:1 ratio with wholemeal flour?
ReplyDeleteHi there,
DeleteThank you for dropping by. You may replace 140g of wholemeal flour with your stoneground wholewheat flour. I never tried bake with stoneground wholewheat flour before.
Cheers & happy baking...
Thanks yeanley ! Will try it one of these weekend and let you know if it turns out more dense
DeleteMy pleasure:) Happy baking...
DeleteHi Yeanley
DeleteJust tried it using the stoneground wholewheat. The bread didn't rise in the oven oddly. It raised nicely in both the fermentation. Not too sure if I should cut down a bit more of the wholemeal.
Hi, Thank you for your feedback. To be honest, I never tried using stoneground wholewheat before. I will not be able to provide you the correct answer. Maybe, you should increase the bread flour and cut down the stoneground wholewheat flour accordingly.
DeleteYou can take this recipe as a guidance and adjust accordingly to the type of flour you will be using.
Again, thanks :)
Hi Yeanley,
ReplyDeleteI hv balance of wholegrain flour, can it be substitute with the 140g of wholemeal flour? Im interested in baking this bread.
Hi Irene,
DeleteThank you for your question. Yes, I am sure you can. But, the result may be slightly difference. Anyhow, it is still a bread..
Cheers & happy baking:)
This was a yummy bread recipe. I split it into two larger loaves. The only thing is, my bread didn't rise anywhere near as high as the picture. Do you think it's a problem with the yeast I used?
ReplyDeleteHi there,
DeleteThank you for trying this recipe. It could be your yeast and make sure it is not expired. You may want to consider let the bread proof in a warm and dark place. I normally rest the dough in oven with a bowl of hot water and door closed.
Cheers :)
Hi YeanLey,
ReplyDeleteWould like to ask if I dont have stand mixer, can I use my hand to knead? If yes, what should I take note and how long should I be kneading for please.
Thank you in advance.
Hi Samantha,
DeleteThank you for asking. All my bread dough are machine knead. I never knead by hand. But, of course you can knead by hand. Normally, I see people knead until thin membrane form (window pane stage). You may want to watch Youtube.
Cheers :)
Can I ask, can I add yudane to this dough? If yes how to adjust it?
ReplyDeleteYes, you can. Here you are. But, I have not tried not sure it works.
DeleteYudane:
108g bread flour
108g boiling water
Bread dough:
292g bread flour
140 g wholemeal flour
1 ½ tsp instant yeast
2 tbsp milk powder
30g brown Sugar
1 ½ tsp Salt
20g butter
20g corn oil or olive oil
92g water
100g fresh milk
Hi, is bread flour the same with high protein flour?
ReplyDeleteThanks
Yes, the same. The protein content should be 11 - 13 %.
DeleteCheers :)
Shall i use half the recipe for 450g loaf tin?
ReplyDeleteThank you.
Hi, I afraid the amount will be too small for 450g loaf pan. Why don't reduce to 65% instead.
DeleteCheers :)
Hi Yeanley, can i know how to adjust and calculate the ingredients to fit into a 450g loaf pan? I would really love to try and bake this bread. Thank you in advance. :)
ReplyDeletePlease use 350g total flour.. 260g of bread flour + 90g wholemeal flour
Delete350/540 = 0.648
please reduce the rest of the ingredients by 0.648
Cheers :)
Thank you! :)
DeleteMost welcome.. Happy baking :)
DeleteThanks for sharing this yummy recipe, the bread , the bread came out soft and smell good ! Thanks again!
ReplyDeleteHi, thank you for trying this recipe and your kind feedback. Happy to hear that you like it. Cheers :)
DeleteHi dear, would it affect the texture of the bread if I made it into bun shaped rather than in loaf?
ReplyDeleteHi dear, thank you for asking. I tried this recipe in bun before and turned out a bit dry. Unless you make into bigger bun and bake shorter period. Please monitor during baking as we don't want the bun to be dried.
DeleteCheers :)
Hi,
ReplyDeleteI tried the recipe with yudane baked in a 450 gm loaf pan. I reduced the ingredients by 0.645 as suggested. The loaf came out light, soft and airy. Will use this recipe again.
Thank you.
Hi, Thanks for trying and sharing your feedback. Glad to hear that it turned out soft and airy. By the way, this recipe is very soft and fluffy even without yudane method.
DeleteCheers :)
I tried your recipe and it worked the first time however when I tried to change the wholemeal and bread flour ratio to 50:50, it didn't work. May I know what should I adjust if I wanted to add more wholemeal flour to the bread? Thank you so much. I tried a lot of your recipes and they all are really good. Thanks for sharing them with the whole world.
ReplyDeleteHi, thanks for trying my recipes and your kind feedback. If you want your bread to be fluffy and soft, then you need to keep the wholemeal flour at low percentage. The more wholemeal flour used, the less fluffy and soft the texture will turn out. The above recipe is used about 26% of wholemeal flour. You can increase probably to 30 - 35% if you prefer more wholemeal.
DeleteCheers and happy baking :)
Hi! May I change the olive oil to butter? Does it make big difference?
ReplyDeleteHi, Yes of course you can. Actually butter give better fragrant to the bread. It is not going to change the texture.
DeleteCheers :)
May I change the olive oil to butter? Does it make big difference?
ReplyDeleteHi, you can use all butter. Actually butter yields more flavourful bread. The texture going to be the same. I mixed because I don't want to use so much butter.
DeleteCheers :)
Hi, I don't have milk powder. Is it ok to omit ? Or adjust other ingredients ? Thanks a lot. BTW, I made your Sweet Potato loaf with hand. Very successful !
ReplyDeleteHi, thanks for reading and trying my sweet potato loaf. You can omit milk powder is fine. You may also use more milk and less water if you prefer.
DeleteHappy to hear that your sweet potato bread is successful.
Cheers :)
Hi thank you for your recipes. I have tried your wholemeal bread and also white bread, both turned out perfect. I love them.
ReplyDeleteI would like to ask if I want to bake in a 900gm loaf pan, should I double up your 450gm loaf pan ingredients?
Hi, thank you for trying this recipe and so glad to hear that it turned out perfect for you. Yes, please double up the recipe of 450g loaf pan.
DeleteThanks, again and happy baking :)
Hi Yeanley
ReplyDeleteCan make this into buns n add dried cranberries, toasted sunflower seeds n toasted sesame seeds? Also can use unsalted butter instead of olive oil?
Thanks🌷
Hi, of course you can. But please don't add too much of inclusions as it will make your bread dense and not rise very high. You can use all butter instead of mixture of butter and olive oil.
DeleteCheers :)
Hi Yeanley
DeleteI made the Soft Wholemeal Bread into 9 big buns n added a total of 30g dried cranberries, toasted sunflower seeds n toasted black n white sesame seeds. Also egg wash n sprinkled some rolled oats before baking. The buns came out soft n aroma!
Thank you very much for sharing this 👍👍👍recipe!
God bless🌷
Hi Lilyn,
DeleteThank you for trying this recipe and your kind feedback. Glad to hear that it works for you.
Cheers and Have a nice day :)