Welsh wholemeal bread
Welsh wholemeal bread

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, welsh wholemeal bread. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Welsh wholemeal bread is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Welsh wholemeal bread is something that I’ve loved my whole life.

Bake our easy bread thins with wholemeal spelt and top with your favourite ingredients. This wholemeal loaf is made with buttermilk and treacle for a dense, moist slice you can enjoy with your tea. Wholemeal, wholegrain, multigrain, sourdough, rye, white, high fibre white, low GI, low FODMAP, gluten free.

To begin with this particular recipe, we must prepare a few ingredients. You can have welsh wholemeal bread using 6 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Welsh wholemeal bread:
  1. Take 2 lbs wholewheat flour
  2. Take 2 teaspoons dried yeast
  3. Prepare 1 teaspoon honey or molasses
  4. Get 1 tablespoon oil
  5. Get 2 heaped teaspoons of sea salt
  6. Prepare 1 pint warm water

A classic wholemeal bread recipe with easy step-by-step instructions. This timeless bread recipe was created by James Morton from the Great British Bake Off. Making home made bread is faster and easier than you think. This is a great way to make wholemeal bread that is healthy and good enough to eat!

Instructions to make Welsh wholemeal bread:
  1. I went to Wales and purchased this freshly milled flour but you could buy any wholemeal flour. I love that this loaf has a story.
  2. Measure out your ingredients. Take a small amount of your warm water and dissolve the yeast with the honey or molasses.
  3. Add the oil and salt to the remaining water and stir well. Combine the two wet into one jug and slowly mix into your flour.
  4. Mix all ingredients in the bowl until the bowl surfaces are clean and then knead the dough by hand for 10-15 minutes to activate the yeast.
  5. Place your dough back into the bowl and cover with a warm damp tea towel and place in a warm place for two hours to prove. It should double in size.
  6. Knock the dough back and knead again for 5 minutes before placing in your chosen tin and prove for another hour.
  7. After the final prove, place in a preheated oven at 180 degrees and immediately turn it down to 160 degrees and cook for 20 minutes then glaze with and egg or milk wash turn the oven down to 130 degrees and bake for a final 20 minutes.
  8. Remove from the oven and knock on the bottom of the loaf, if it sounds hollow then it is cooked.

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