Bread maker seeded wholemeal loaf Beginner by davetcc

When you want a wholemeal loaf without much effort, then this easy recipe that can be made in the bread maker is a good option. This recipe produces a tasty loaf that rises well, and just requires a bread-maker that has a wholemeal setting (most do).

Remember, you don't need a particularly fancy bread-maker to get good results. I have an Ambiano machine that was bought from Aldi several years ago and it works perfectly well quite honestly. There's a few features I would "like" in a better machine, but it is more than good enough.

This wholemeal loaf has few ingredients, is easy to prepare taking about 10-15 minutes, and has a wonderful flavour and texture. I'd go as far as to say, it is up there with the simplest possible bread maker recipes.

On my bread machine, I bake this on the wholemeal setting, the loaf proves really well, threatens to overflow the basket even. Choose the wholemeal setting with the "dark" or longer bake option.

For the sugar, with wholemeal bread I prefer darker sugar, the thicker and more cake like the better, molasses would also work, as we're trying to get a deep flavour. You can use more or less any salt as long as it is quite fine grained, I normally use either fine sea salt or himalayan salt. Try changing between different oils and butter as each has its own flavour.

Ingredients

Method

Most bread makers suggest that you add the liquid ingredients first, so I've structured the ingredient list that way. If you're using fresh yeast instead of dried powdered yeast, warm up the water slightly and crumble the yeast into the water along with the sugar for a few minutes before anything else.

Once you've put the liquids into the machine, then add wholemeal flour followed by other ingredients. Measure it in carefully. If using dried yeast, I tend to put the salt and yeast on opposite sides of the baking tin.

Set the bread maker to the wholemeal setting, and choose the darkest and longest settings available. These two steps are crucial.

Once the bread is ready, take it out of the basket as soon as possible and put onto a wire rack. The basket will be very hot, take care when removing it. If the base is soft, I normally turn the loaf upside down for a few minutes once it is removed. It makes the base more crispy. Just remember after a few minutes turn it back the regular way around.

Now wait for the bread to cool down before slicing and serving (it is still cooking while it is hot). This bread is a great all rounder, I like it for sandwiches and it keeps great.