There’s nothing quite like the smell of freshly baked bread filling your kitchen, and this classic wholemeal bread made in the Thermomix recipe makes it easier than ever. Using simple ingredients and your Thermomix to do all the hard work, this loaf is soft, wholesome, and perfect for everything from sandwiches to morning toast, or serve it with soup. Whether you’re new to bread-making or looking for a reliable everyday recipe, this one ticks all the boxes.
Wholemeal flour is full of goodness because the outer husk of the wheat grain remains intact. This means wholemeal bread is much richer in fibre, protein and vitamins. With its soft crust and hearty texture, you’ll never go back to shop-bought once you’ve tried this loaf!
If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.
Tips
- Optional variations:
- Mix in seeds like sunflower, pumpkin and flax for extra crunch. Or sprinkle them on top before baking.
- For a herb bread, mix in dried oregano, theyme or rosemary.
- Replace some of the wholemeal flower with spelt or rye for flavour.
- Add a spoon of honey or molasses for depth of taste.
Frequently Asked Questions
Yes – just mix and knead by hand or with a stand mixer. Non-Thermomix Instructions are included below.
Around 3 to 4 days at room temperature. Freeze slices for longer storage.
Yes – use plant-based butter.
Wholemeal flour has less gluten – make sure to knead well and allow enough rising time.
Yes - divide the dough into equal portions and bake for 15 to 20 minutes until golden.
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HOW TO MAKE THIS CLASSIC WHOLEMEAL BREAD WITH OR WITHOUT THE THERMOMIX
RECIPE ON UK COOKIDOO
If you don't have the Cookidoo app for your Thermomix, follow the recipe below:
Ingredients
- 1.5 tsp dried yeast (or 15g fresh yeast, crumbled)
- 400g strong wholemeal bread flour
- 100g strong white bread flour, plus extra for dusting
- 1.5 tsp fine sea salt
- 1 tbsp light brown muscovado sugar
- 50g unsalted butter, softened
- 300ml lukewarm water
- olive oil, for greasing
Instructions
- Place the yeast, wholemeal bread flour, white bread flour and salt in the mixing bowl then mix 10 seconds/speed 5.
- Add the sugar, butter and water, mix 10 seconds/speed 4 then knead Dough/5 minutes. Meanwhile, grease a large bowl with olive oil. Transfer the dough to the prepared bowl, shape it into a ball and roll it in the oil. Cover with greased cling film then leave to rest until doubled in size (1 to 2 hours). Meanwhile, lightly grease a 3lb loaf tin.
- After the resting time, knock back the dough then tip it out onto a lightly floured surface. Shape it into an oval and place it in the prepared loaf tin. Cover with greased cling film and leave to prove until doubled in size (approx. 1 hour). Towards the end of this time, preheat the oven to 200C/180C fan/gas 6.
- Bake for 30 to 40 minutes until the loaf easily comes out of the tin and sounds hollow when tapped underneath.
- Transfer to a wire rack to cool completely before serving in slices.
Non-Thermomix Instructions
- Using a stand (food) mixer with the whisk fitted, place the yeast, wholemeal bread flour, white bread flour and salt in the bowl then mix on a medium low speed for 10 seconds.
- Add the sugar, butter and water, mix on a medium low speed for 10 seconds. Scrape any mixture off the whisk and change it out for the dough hook and knead for 5 minutes. Meanwhile, grease a large bowl with olive oil. Transfer the dough to the prepared bowl, shape it into a ball and roll it in the oil. Cover with greased cling film then leave to rest until doubled in size (1 to 2 hours). Meanwhile, lightly grease a 3lb loaf tin.
- After the resting time, knock back the dough then tip it out onto a lightly floured surface. Shape it into an oval and place it in the prepared loaf tin. Cover with greased cling film and leave to prove until doubled in size (approx. 1 hour). Towards the end of this time, preheat the oven to 200C/180C fan/gas 6.
- Bake for 30 to 40 minutes until the loaf easily comes out of the tin and sounds hollow when tapped underneath.
- Transfer to a wire rack to cool completely before serving in slices.
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Classic Wholemeal Bread (Thermomix)
Equipment
Ingredients
- 1.5 tsp dried yeast (or 15g fresh yeast, crumbled)
- 400 g (0.9 lb) strong wholemeal bread flour
- 100 g (3.5 oz) strong white bread flour plus extra for dusting
- 1.5 tsp fine sea salt
- 1 tbsp light brown muscovado sugar
- 50 g (1.8 oz) unsalted butter softened
- 300 ml (1 ⅓ cups) lukewarm water
- olive oil for greasing
Instructions
- Place the yeast, wholemeal bread flour, white bread flour and salt in the mixing bowl then mix 10 seconds/speed 5.
- Add the sugar, butter and water, mix 10 seconds/speed 4 then knead Dough/5 minutes. Meanwhile, grease a large bowl with olive oil. Transfer the dough to the prepared bowl, shape it into a ball and roll it in the oil. Cover with greased cling film then leave to rest until doubled in size (1 to 2 hours). Meanwhile, lightly grease a 3lb loaf tin.
- After the resting time, knock back the dough then tip it out onto a lightly floured surface. Shape it into an oval and place it in the prepared loaf tin. Cover with greased cling film and leave to prove until doubled in size (approx. 1 hour). Towards the end of this time, preheat the oven to 200C/180C fan/gas 6.
- Bake for 30 to 40 minutes until the loaf easily comes out of the tin and sounds hollow when tapped underneath.
- Transfer to a wire rack to cool completely before serving in slices.
Notes
- Optional variations:
- Mix in seeds like sunflower, pumpkin and flax for extra crunch. Or sprinkle them on top before baking.
- For a herb bread, mix in dried oregano, theyme or rosemary.
- Replace some of the wholemeal flower with spelt or rye for flavour.
- Add a spoon of honey or molasses for depth of taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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