Lorna's Tasty Treats

Wholemeal Bread


This recipe was ‘handed down’ to me by my friend’s 80 yr. old grandmother 40 years ago, so is really ‘tried and tested!’

I make this amount once a fortnight, use one loaf and freeze the other two.

It takes just under 10 minutes to both mix and knead the dough, after some practice!


Makes 3 large loaves


Preparation: 10 minutes

Rising: 1hour – 1 to one and a half hours

Cooking: 30 minutes



1.5 kg packet of strong brown bread flour or half a packet of this and half a packet of stoneground wholemeal bread flour

4 teaspoons salt

1 handful bran [optional – gives it more fibre]

25 g white Flora or lard

2 sachets of fast-action dried yeast

2 pints [approx] warm water [not hot]


Grease 3 large loaf tins in readiness.

This can also make 3 smaller loaves and some bread rolls



1. Put the flour[s], salt and bran into a large mixing bowl. Add the Flora or lard and flake in thoroughly with your fingers.

2. Add the sachets of yeast and mix in thoroughly.

3. Make a well in the centre, pour in most of the warm water. Mix thoroughly with a wooden spoon until it starts coming together into a large lump. Add the remaining water as required until you have a soft, pliable dough.

4. Turn onto a floured surface and knead for a few minutes – until the dough feels ‘elastic’ and is rounded in shape.

5. Cut into 3 even-sized pieces, and knead each for 2 – 3 minutes before shaping into loaves.

6. Make 3 cuts in the top of each one, and place in the tins.

7. Put into a warm place until they have doubled in size – just over an hour should be enough.

8. Preheat the oven to 225 degrees [fan oven]. Bake the loaves for 20 minutes. Then remove from the tins and bake for a further 10 minutes. – [Time may vary according to your oven – just look and check.]

9. Test by tapping each loaf on the bottom – they should sound hollow. Leave to cool on a rack.


Tips: Warm the flour in a microwave for a few minute on a low heat – this makes the bread rise faster. Also, put the loaves to rise in a warming cupboard / 2nd oven, or in a closed oven which is slightly warm. This decreases the rising time needed, and gives the loaves a ‘kick-start’!


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