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Homemade wholemeal bread

Homemade wholemeal bread

Baking

A soft, wholemeal bread made with whole grain flour, yeast, and a small amount of butter: kneading, two rising periods, then baking in the oven.

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Recipe from JopkeB, Erik Baas (Wikibooks), adapted by Recette de cuisine · · updated on

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Whole-wheat flour retains all the nutrients of the grain. This rustic bread requires a little patience, but the preparation is very simple.

Ingredients and directions

  • Prep time20 min
  • Cook time45 min
  • Resting1 hr 45 min
  • Total2 hr 50 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodfour
  • Estimated cost$1.38 $0.17 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
  • Vegetarian
  • Vegan

Ingredients

8 people
  • $0.84
  • $0.30
  • $0.16
  • $0.08

Prices from US supermarkets for 2 of 4 ingredients; Belgian prices for the rest.

Directions

  1. Dissolve the yeast in a small amount of warm water or milk. ≈ 4 min
  2. Create a well in the flour, and pour in the salt and yeast. ≈ 10 min
  3. Gradually add the liquid while mixing the flour. ≈ 3 min
  4. Knead until a smooth dough forms that no longer sticks. Flatten it occasionally to release any trapped gas. ≈ 10 min
  5. Place the dough in a bowl covered with a damp cloth, in a warm, draft-free location, for about 1 hour.
  6. Grease a baking dish or a baking sheet. Briefly knead the dough, then place it in the dish or shape it on the baking sheet. ≈ 3 min
  7. Let it soak again under a damp cloth for about 45 minutes.
  8. Bake for 45 minutes at 200 °C, or for 30 minutes at 240 °C.

The bill

Homemade wholemeal bread

  • 500 g of whole-wheat flour$0.84
  • 300 ml of lukewarm water or milk (approximately 40 °C)$0.30
  • 20 g of fresh yeast or 6g of dry yeast$0.16
  • 10 grams of salt$0.08

Total$1.38

that's $0.17 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 500 g of whole-wheat flour
  • 300 ml of lukewarm water or milk (approximately 40 °C)
  • 20 g of fresh yeast or 6g of dry yeast
  • 10 grams of salt
  • 1 tablespoon of butter for the mold

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