Basic Wholewheat Loaf


Preparation info

    • Difficulty


    • Ready in

      15 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

The dense, moist texture of this loaf means that it keeps very well and is the perfect accompaniment to soups, pâtés and cheese.


  • 450 g/1 lb/4 cups wholewheat flour
  • 1 teaspoon sea salt
  • 2 tablespoons olive oil
  • 1 sachet micronized/active dry yeast
  • scant 300 ml/10 fl oz/ cups warm water


Pre-heat the oven to 220°C/425°/Gas mark 7. Mix all the dry ingredients together, add the water and knead the dough for at least 6 minutes if using dough hooks, and 10 if by hand. If using a loaf pan, grease it liberally and place the dough in it. Cover with a cloth or plastic wrap and leave in a warm place until it has filled the pan (about 1 hour). If you are not using a loaf pan, simply place the dough on a baking sheet and cover with a bowl. Bake for 45 minutes.