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Whole wheat loaf

Whole wheat loaf

Main dishes

A wholemeal bread baked in a loaf, combining whole wheat flour and baker’s flour. Its dense texture and nutty flavor make it a staple bread for everyday u…

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Recipe from Gaztarrotz, Inaki.alegria, Xabier Cañas, adapted by Recette de cuisine ·

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This wholemeal bread is made in a standard loaf pan. Its texture is dense and flavorful, making it perfect for sandwiches.

Ingredients and directions

  • Prep time25 min
  • Cook time40 min
  • Resting2 hr
  • Total3 hr 5 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodCooking in a mold
  • Estimated cost$1.07 $0.27 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegan
  • Vegetarian

Ingredients

4 people
  • $0.41
  • $0.17
  • $0.08
  • $0.06
  • $0.35

Prices from US supermarkets for 3 of 5 ingredients; Belgian prices for the rest.

Directions

  1. Preheat the oven to 220 °C.
  2. Grease and flour a loaf pan. ≈ 3 min
  3. Dissolve the yeast in 100 ml of lukewarm water at 22 °C. ≈ 3 min
  4. In a large bowl, create a well in the center and add all the ingredients. ≈ 3 min
  5. Hold the mixing bowl in one hand and, with the other, mix all the ingredients together until you have a sandy-textured dough. ≈ 4 min
  6. Pour the batter into the mold, but do not fill it more than halfway, then sprinkle a little flour on top. ≈ 3 min
  7. Cover with a damp cloth and let it rise for 2 hours in a warm place.
  8. Bake for 40 minutes. Be careful not to over-brown the top.
  9. Take the bread out of the oven, remove it from the pan, and place it on a wire rack to cool.

The bill

Whole wheat loaf

  • 245 g of whole wheat flour$0.41
  • 105 g of strong bread flour$0.17
  • 10 g of fresh yeast (3g if dry)$0.08
  • 7 grams of salt$0.06
  • butter and flour, for the mold$0.35

Total$1.07

that's $0.27 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 245 g of whole wheat flour
  • 105 g of strong bread flour
  • 10 g of fresh yeast (3g if dry)
  • 280 to 300 ml of water
  • 7 grams of salt
  • butter and flour, for the mold

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