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Paul Hollywood Wholemeal Bread

Paul Hollywood Wholemeal Bread
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A hearty and nutty wholemeal bread with a crisp crust and soft, chewy interior. This artisan-style loaf uses stone-ground whole wheat flour for a wholesome flavor, perfect for sandwiches or toast.

Ingredients

Scale
  • 1 cup lukewarm water (about 105°F / 40°C)
  • 1 teaspoon granulated sugar
  • 2 1/4 teaspoons instant yeast
  • 1 1/2 cups stone-ground whole wheat flour
  • 1 cup white bread flour, plus extra for dusting
  • 1 1/2 teaspoons kosher salt
  • 2 tablespoons olive oil
  • Extra olive oil for greasing bowl

Instructions

  1. In a small bowl, combine the lukewarm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes frothy and bubbly. This activates the yeast, ensuring it is alive and ready to ferment the dough for a proper rise.
  2. In a large mixing bowl, whisk together the whole wheat flour, white bread flour, and kosher salt until evenly combined. Aerating the flours helps incorporate air and ensures the salt is distributed without inhibiting the yeast activity.
  3. Make a well in the center of the dry ingredients and pour in the activated yeast mixture and olive oil. Using a wooden spoon or the dough hook attachment on a stand mixer set to low speed, mix until a shaggy dough forms. The oil adds moisture and richness to the bread.
  4. Turn the dough onto a lightly floured surface and knead by hand for 10 minutes, or use a stand mixer on medium speed for 5-7 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky. Proper kneading develops the gluten network, giving the bread structure and chew.
  5. Lightly grease a clean bowl with olive oil, place the dough in it, and turn to coat all sides. Cover with a damp cloth or plastic wrap and let rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size. A warm environment around 75°F / 24°C is ideal for yeast activity.
  6. Once the dough has doubled, punch it down gently to release air bubbles. Turn it onto a floured surface and shape into a round loaf by tucking the edges underneath and rotating to create surface tension. This helps the loaf maintain its shape during baking.
  7. Place the shaped loaf on a parchment-lined baking sheet or in a lightly oiled loaf pan. Cover loosely with the damp cloth and let proof for 30-45 minutes, until puffy and nearly doubled in size. This second rise allows the dough to relax and expand further.
  8. Meanwhile, preheat the oven to 400°F / 200°C. If desired, score the top of the loaf with a sharp knife or lame in a shallow cut. Scoring controls how the bread expands in the oven and prevents uneven tearing during baking.
  9. Bake in the preheated oven for 30-35 minutes, or until the crust is deep golden brown and the bread sounds hollow when tapped on the bottom. For accuracy, check the internal temperature with a thermometer; it should read 190°F / 88°C. The high heat creates a crisp crust while baking the interior thoroughly.
  10. Remove the bread from the oven and transfer to a wire rack to cool completely for at least 1 hour before slicing. Cooling allows the crumb to set and prevents it from becoming gummy when cut.

Notes

Store the bread at room temperature in a bread bag or airtight container for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To reheat, wrap in foil and warm in a 350°F / 175°C oven for 10-15 minutes, or until heated through.

Nutrition

Keywords: wholemeal bread, Paul Hollywood bread, British bread, whole wheat bread, homemade bread, artisan bread, baking recipe, healthy bread, whole grain bread, easy bread recipe, yeast bread, bread loaf

Find it online: https://britishrecipes.uk/paul-hollywood-wholemeal-bread/