Wholemeal Bread

Instructions

1. 1

   Mix warm water, honey, and yeast together in a large bowl. Let sit for 5 minutes until foamy.

   Tip: Foaming yeast indicates it's active and ready to use.

2. 2

   Add wholemeal flour, salt, and olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.

   Tip: Don't overwork the dough at this stage; it should come together roughly.

3. 3

   Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Add sunflower seeds while kneading if using.

   Tip: Wholemeal dough is slightly stickier than white flour dough, so use light hands.

4. 4

   Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 60 minutes until doubled in size.

   Tip: A switched-off oven with the light on works well as a warm rising space.

5. 5

   Punch down the dough and shape into a round or oval loaf. Place on a baking tray lined with parchment paper.

   Tip: Shaping creates tension on the surface, which helps the bread rise upward rather than spreading.

6. 6

   Cover loosely and let proof for 30 minutes. Meanwhile, preheat oven to 200°C.

   Tip: The dough should increase in size noticeably but not quite double.

7. 7

   Brush the top of the loaf with water and sprinkle rolled oats evenly over the surface.

   Tip: Water helps the oats stick and creates a pleasant texture on the crust.

8. 8

   Score the top with a sharp knife or lame in a crosshatch pattern. Bake for 40-45 minutes until golden brown and hollow-sounding when tapped.

   Tip: Scoring allows steam to escape and encourages the bread to rise in the oven.