Wholemeal baking
Wholemeal ways with pastry, scones, muffins and biscuits. Making your baking a bit better for you.
by Sarah Cook
Wholemeal bread does not rise quite as much as a white loaf, and the texture is denser due to the bran in the flour inhibiting the effectiveness of the gluten. Adding a little strong white flour into a mainly wholemeal dough mix is a clever way to add more ‘spring’ to the loaf.
You will need a 900g/2lb loaf tin to make this recipe.
