For those who prefer the denser chewiness and the added nutritional value of bread made with wholemeal flour, there are many good recipes available. I like a loaf made with half or two-thirds white flour to appropriate proportions of wholemeal flour. But for a pure wholemeal loaf, probably one of the easiest and most reliable recipes is that for the Grant Loaf, developed by
Mix the dry ingredients (except the yeast) using just half the sugar, and put them to warm. Mix the remaining sugar with the yeast, sprinkle it into
You can replace the sugar with honey or black treacle for an even more distinctive loaf.
© 1995 Frances Bissell. All rights reserved.