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Wholemeal Loaf


  • 2 cups Lion Wholemeal Plain Flour

  • 1 1/3 cups Lion Plain Flour

  • 1 sachet (7g) of yeast

  • 1 Tbsp brown sugar

  • 2 tsp salt

  • 1 ½ cups (375mL) lukewarm water

  • Flour for dusting

  1. Combine flours, yeast, salt and sugar in a large mixing bowl and mix well. Make a well in the centre of the flour mix and add the water. Mix with a wooden spoon until combined, then use your hands to bring together to form a dough.

  2. Turn dough out onto a floured surface and knead for 8-10 minutes or until dough is smooth and elastic.

  3. Shape dough into a ball and place into a clean, lightly greased bowl. Cover the bowl with cling film and leave in a warm place for 45-60 minutes or until doubled in size

  4. Preheat oven to 220˚C (200˚C fan forced). Line the baking tray with baking paper.

  5. Turn dough out again onto a lightly floured surface and knead lightly for 2-3 minutes or until smooth and elastic. Shape dough into a loaf and place onto the baking tray. Stand the tray in a warm place for 30 minutes or until doubled in size.

  6. Brush loaf with a little water and score the top of the loaf with a sharp knife.

  7. Bake for 25-30 minutes or until golden brown and loaf sounds hollow when tapped on the base. Transfer to a wire rack to cool before slicing.

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