Print

Jamie Oliver Wholemeal Bread

Jamie Oliver Wholemeal Bread
Print Recipe

This wholemeal bread is hearty and nutritious, with a dense yet tender crumb and a nutty, slightly sweet flavor from the honey. Perfect for toasting, sandwiches, or simply served with butter.

Ingredients

Scale
  • 1 1/4 cups warm water (110°F / 43°C)
  • 1 tsp honey
  • 2 1/4 tsp active dry yeast
  • 2 cups wholemeal flour (stone-ground preferred)
  • 1 cup all-purpose flour
  • 1 tsp fine sea salt
  • 2 tbsp extra virgin olive oil

Instructions

  1. In a small bowl, combine the warm water, honey, and active dry yeast. Let it sit for 5-10 minutes until the mixture becomes frothy and bubbly. This activates the yeast, ensuring it’s alive and ready to leaven the dough for proper rising.
  2. In a large mixing bowl, whisk together the wholemeal flour, all-purpose flour, and fine sea salt until evenly combined. Whisking aerates the flour and distributes the salt, which helps control yeast activity and improves dough structure.
  3. Make a well in the center of the dry ingredients and pour in the activated yeast mixture and olive oil. Use a wooden spoon to stir until a shaggy, cohesive dough forms. The oil adds moisture and richness, contributing to a tender crumb.
  4. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth, elastic, and slightly springy to the touch. Use the heel of your hand to push the dough away, then fold it back over itself. Proper kneading develops gluten, which gives the bread its structure and chew.
  5. Place the kneaded dough in a lightly oiled bowl, turning to coat all sides. Cover with a damp cloth or plastic wrap and let rise in a warm, draft-free place for 1 hour or until doubled in size. This first rise allows yeast fermentation to create air pockets for a light texture.
  6. After rising, gently punch down the dough with your fist to release large air bubbles. Turn it out onto a floured surface and shape into a round loaf or place in a greased 9×5 inch loaf pan. Shaping ensures even baking and a consistent crust.
  7. Cover the shaped dough loosely with the damp cloth or plastic wrap and let it rise again for 30-45 minutes until puffy and nearly doubled. This second rise relaxes the gluten and adds volume for a better final loaf.
  8. While the dough is rising, preheat the oven to 400°F / 200°C. If using a baking stone or sheet, place it in the oven to heat. A properly preheated oven is essential for oven spring, which gives the bread a good rise and crust.
  9. Place the risen dough in the preheated oven and bake for 30-35 minutes. The bread is done when it has a deep golden-brown crust, sounds hollow when tapped on the bottom, and reaches an internal temperature of 190°F / 88°C. Use an instant-read thermometer for accuracy to avoid underbaking.
  10. Remove the bread from the oven and transfer it to a wire rack to cool completely for at least 1 hour before slicing. Cooling allows the steam to escape and the crumb to set, preventing a gummy texture when cut.

Notes

Store cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw if frozen, then warm in a 350°F / 175°C oven for 10 minutes or until heated through.

Nutrition

Keywords: wholemeal bread, Jamie Oliver bread, whole wheat bread, homemade bread, baking bread, healthy bread, nutty bread, sandwich bread, toast bread, British bread, artisan bread, yeast bread

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