Makes a loaf or rolls


  • 400g stoneground wholemeal strong bread flour

  • 100g strong white bread flour

  • 10g instant yeast

  • 1 dessertspoon of low-cholesterol spread, or a slug of oil (olive or rapeseed is yummy and gives a good crust)

  • 400ml of tepid water

*Tip* knead your bread by hand! someone clever worked out it burns around 70 calories in ten minutes, and tones your shoulders and arms. Boom. 


  • Preheat the oven to 220 fan.

  • Put the flours into a large mixing bowl, followed by the yeast and the dollop of spread or oil. 

  • Add half of the water and use one of your hands to mix together, adding more water until it forms into a dough ball and the sides of the bowl are clean. You may need more or less water. I sometimes find I need more with wholemeal as it can be quite 'thirsty'. Don't let the dough get too wet though.

  • Knead in the bowl or on the side until the dough is smooth and elastic. It could take 15 minutes or so. If you're using a mixer and dough hook, (you're living the dream), wait until you have a smooth lump weaving around the bowl. 

  • Use some oil (olive or rapeseed) to lightly grease a big bowl, and put the dough inside. Cover with greased cling film. 

  • Leave to prove for at least an hour, in a fairly warm, but not hot, area. it will double in size, plus!

  • Knock the air out of the dough and give it a quick knead, before forming it into a sausage or ball, and putting it into a greased loaf tin or on a floured tray. 

  • Leave to prove again until it has doubled in size and filled a tin.

  • Put a roasting tray of water in the bottom of the oven (The steam gives an excellent crust) and then add your loaf. bake for 25-30 minutes. 

  • Ovens cook differently and as bread is a bit of an art form, check it discretely after 15 minutes and rotate if your oven has hotspots. 

  • When it's done, the bread will be a rich golden colour and sound hollow when tapped underneath.

  • Enjoy while warm with soup. 


  • Using stoneground wholemeal flour gives the bread a lower GI index, which means it has a lesser affect on your blood sugar, which is believed to have an impact on cardiovascular disease.

  • ​I have left the usual salt out. A lovely sandwich filling or toast topper means you won't even miss it. 

  • Wholegrains provide a good source of fibre, vitamins and minerals. 

  • Fibre aids digestion. 

  • Wholegrains can even help prevent the body from absorbing 'bad cholesterol', and lower triglycerides, a form of dietary fat in meat, dairy and cooking oils. 

  • They make you feel full, which can aid weight loss, if that's what you're into!