There’s something deeply satisfying about pulling a freshly baked Wholemeal Bloomer loaf from the oven. The golden-brown crust, the rustic shape, and that familiar nutty aroma filling the kitchen all promise one thing—simple, hearty goodness. Unlike the neat, square slices of shop-bought bread, the bloomer has character. Its rounded edges and open, airy crumb make it feel more personal, as though each slice was meant to be enjoyed slowly, with care.
Wholemeal bread, in particular, has a certain homeliness to it. The use of wholemeal flour gives it that earthy flavour, a pleasant nuttiness, and a satisfying texture that feels wholesome in every bite. You know you’re eating something that’s both nourishing and delicious. The bloomer’s shape, with its slightly elongated body and signature cuts across the top, makes it perfect for sharing at the table. It looks just as inviting laid out at a family supper as it does wrapped in a tea towel on the counter, waiting for someone to slice off a piece.
One of the best things about a Wholemeal Bloomer is its versatility. It isn’t a fancy, complicated bread reserved for special occasions; it’s an everyday loaf that elevates the ordinary. Slice it thickly and toast it for breakfast, and you’ve got a sturdy base for butter and marmalade or a drizzle of honey. Its slightly chewy crumb soaks up the butter beautifully without falling apart.
At lunchtime, it really shines in a hearty sandwich. Imagine generous slices of wholemeal bloomer holding together layers of mature cheddar, crisp lettuce, and tomato, or perhaps thick slices of ham with mustard. Wholemeal bread has a robustness that can handle strong flavours, so don’t be afraid to pair it with sharp cheeses, tangy pickles, or even a generous spoon of chutney.
A wholemeal bloomer plays a lovely supporting role at dinnertime. A basket of warm slices placed in the centre of the table makes any meal feel a little more complete. It’s the kind of bread you want to tear into alongside a bowl of soup—whether that’s a classic tomato, a creamy leek and potato, or a spicy lentil. The bloomer’s crusty outside is perfect for dunking, while the soft interior soaks up broth like a sponge.
For something a bit different, you might enjoy using the wholemeal bloomer as the base for an open sandwich. Toast a slice, spread it with mashed avocado, and top with a poached egg for a light yet filling meal. Or, for a rustic appetiser, try brushing slices with olive oil and toasting them until crisp, then topping with garlic mushrooms or a simple tomato and basil mix.
If you like a touch of indulgence, wholemeal bloomer makes a wonderful base for bread and butter pudding. The slight nuttiness of the bread adds depth to the sweet custard, creating a dessert that’s rich yet not overly heavy. It’s proof that even the simplest loaf can be transformed into something special.
And let’s not forget the humble cheese board. A few thick slices of bloomer served alongside wedges of cheese, some grapes, and a little chutney make a meal in themselves. The bread has enough flavour to stand up to strong blue cheese but is mild enough to pair with something delicate like brie.
In the end, a Wholemeal Bloomer is more than just bread—it’s a companion to meals throughout the day. It’s there in the morning when you want something comforting, at lunch when you need something filling, and at dinner when you want to bring people together. It’s rustic, reliable, and endlessly adaptable. And perhaps that’s why, once you’ve tried it, it has a way of becoming a firm favourite in the kitchen.
Wholemeal Bloomer
Ingredients
- 500 g strong wholemeal bread flour
- 325 ml warm water
- 2 tsp dried yeast 15g fresh yeast
- 2 tsp sugar honey
- 1½ tsp salt
- 2 tbsp olive oil
Instructions
- In a jug, mix the warm water with the yeast and sugar (or honey).325 ml warm water, 2 tsp dried yeast, 2 tsp sugar
- Leave for 5–10 minutes until the mixture becomes frothy.
- Place the flour and salt into a large mixing bowl. Add the yeast mixture and olive oil.500 g strong wholemeal bread flour, 1½ tsp salt, 2 tbsp olive oil
- Stir together until a rough dough forms.
- Turn the dough onto a lightly floured surface. Knead for about 10 minutes until the dough is smooth and elastic. If using a stand mixer, knead for around 6 minutes with the dough hook.
- Shape the dough into a ball and place it in a lightly oiled bowl.
- Cover with a clean tea towel or clingfilm. Leave to rise in a warm spot for 1–1½ hours, or until doubled in size.
- Once risen, knock the air out of the dough and place it on a floured surface. Flatten slightly, then fold in the edges and roll it into a long oval loaf shape.
- Place it seam-side down on a floured baking tray.
- Cover again and leave to rise for 30–40 minutes, until almost doubled.
- Meanwhile, preheat the oven to 220°C (200°C fan) / Gas Mark 7.
- Dust the top of the loaf with flour. If you wish, using a sharp knife, make 4–5 diagonal slashes across the top—this gives the bloomer its signature look.
- Place in the oven and bake for 35–40 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the base.
- Transfer the wholemeal bloomer to a wire rack and allow to cool completely before slicing.
20 comments
Delicious and filling.
I really enjoyed the nutty taste of the wholemeal flour. It feels wholesome without being heavy, and the texture is spot on.
I loved how rustic it looked on the table. My family thought it came from an artisan bakery!
After my bakery let me down I tried to make this myself. Never going back to the bakery as this loaf is so good.
I liked that it wasn’t overly sweet like some wholemeal loaves. It feels proper and homemade, the kind of bread you want to tear and share.
The crust is just the right amount of firm without being too hard to bite.
My kids surprised me by liking it! They usually prefer white bread, but they said this one tasted like ‘real toast’.
The crumb is airy but still sturdy enough for toppings.
This bloomer has become my go-to for breakfast. It toasts beautifully, stays chewy in the middle, and holds a good layer of butter without going soggy.
Perfect texture for a classic bacon sandwich.
Ideal with soup.
I made thick sandwiches with cheddar and pickle, and the bread held up perfectly.
I’ve used it for avocado toast, and it’s better than anything I’ve bought from the shops.
We sliced it warm and served it with a stew, and it wiped the bowl clean. The crusty outside and soft centre make it perfect for mopping up sauces.
Tastes as good as it looks.
I’m not usually a brown bread person, but this one converted me. It’s hearty without being dense and has a lovely flavour with salted butter.
Served it with a cheese board and chutney, and it stole the show. Everyone commented on the flavour and how well it paired with both soft and strong cheeses.
The crust is lovely and rustic but not too thick. I ate mine with homemade leek and potato soup, and it was the ideal companion.
The loaf stayed fresh for two days, which surprised me. I reheated a slice under the grill with olive oil and tomatoes on top—absolutely gorgeous.
It’s brilliant for freezing. I sliced half the loaf and popped it in the freezer, and it toasted perfectly from frozen.