A freshly baked loaf of bread has to be one of the best aromas in the world and to me, especially when it’s a wholemeal farmhouse loaf. This rustic classic has stood the test of time, delivering a hearty, wholesome flavour with every slice. Whether you enjoy it simply with butter, as the foundation for a delicious sandwich, or toasted with your favourite toppings, this traditional loaf is a must-have in any baker’s repertoire.
A Loaf with Heritage
The farmhouse loaf has deep roots in British baking traditions. Historically, it was baked in rural kitchens using locally milled flour, water, yeast, and salt. Unlike highly processed white bread, wholemeal flour retains the bran and germ of the wheat, offering a rich, nutty flavour and a slightly denser texture. This made it an ideal staple for farmworkers and families needing sustenance throughout the day.
What Makes It Special?
The key to a great wholemeal farmhouse loaf lies in its simplicity. The use of wholemeal flour not only provides a robust taste but also enhances the nutritional value of the bread. It is packed with fibre, vitamins, and minerals, making it a healthier option compared to its refined counterparts.
Unlike soft sandwich loaves, the farmhouse loaf is known for its sturdy crust and slightly chewy crumb. The texture makes it perfect for pairing with soups and stews, as it holds up well when dunked into rich broths. The golden-brown crust, often dusted with flour before baking, adds a rustic appeal that makes it instantly recognisable.
How to Enjoy It
A wholemeal farmhouse loaf is as versatile as it is delicious. Here are a few ways to make the most of this classic bread:
Breakfast Delight: Toasted with a drizzle of honey or a generous spread of butter, this bread is a satisfying way to start your day.
Hearty Sandwiches: Layer it with cheese, ham, crisp lettuce, and a smear of wholegrain mustard for a flavour-packed lunch.
Soup Companion: Thick slices are perfect for dipping into a bowl of homemade soup, soaking up the flavours while maintaining their texture.
Rustic Bruschetta: Topped with fresh tomatoes, basil, and olive oil, it becomes a simple yet delicious appetiser.
The Joy of Baking Your Own
While store-bought wholemeal farmhouse loaves can be found in many bakeries, nothing compares to the aroma of a homemade loaf fresh from the oven. The process of making bread from scratch—kneading the dough, waiting for it to rise, and watching it transform in the oven—is deeply rewarding. The beauty of baking your own farmhouse loaf is the ability to tailor it to your preferences, whether by adding seeds for extra crunch or experimenting with different types of wholemeal flour.
A Timeless Staple
In a world where convenience foods dominate, a wholemeal farmhouse loaf brings us back to the basics. It’s a reminder of the beauty of simple ingredients and traditional baking methods. Whether enjoyed fresh, toasted, or as part of a meal, this hearty bread remains a favourite for good reason. If you haven’t yet experienced the satisfaction of a warm slice of wholemeal farmhouse loaf, now is the perfect time to do so!.
Wholemeal Farmhouse Loaf
Ingredients
- 500 g wholemeal bread flour
- 7 g dried yeast
- 10 g salt
- 350 ml warm water
- 1 tbsp olive oil optional
- flour for dusting
Instructions
- In a large bowl, mix the wholemeal flour, salt, olive oil and yeast. Gradually add warm water and mix until a dough forms.500 g wholemeal bread flour, 7 g dried yeast, 10 g salt, 350 ml warm water, 1 tbsp olive oil
- Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
- Punch down the dough, shape it into a round or oval loaf, and place it onto a baking tray or into a loaf tin.
- Cover the shaped dough and let it rise for another 30-45 minutes.
- Preheat the oven to 220°C (200°C fan). Lightly dust the top with flour and bake for 30-35 minutes until golden brown and hollow-sounding when tapped.flour
- Let the loaf cool on a wire rack before slicing and serving.
13 comments
Need to stop eating the rubber bread from the supermarket so tried this. Lovely, the crust has a bite but the inners are soft.
It’s fantastic toasted with butter and jam in the morning.
A must-bake for anyone who loves homemade comfort food.
This loaf is exactly what I needed—a wholesome, rustic bread with a perfect crust and soft, hearty crumb
The aroma of this loaf baking was absolutely divine! There’s nothing like the smell of fresh bread filling the kitchen. The taste did not disappoint either—crusty on the outside, soft on the inside.
The nutty wholemeal flavour pairs beautifully with cheese and cured meats
I made this bread and used it for sandwiches, and I was blown away
Even as a beginner, I found this recipe easy to follow. The result was a beautiful golden-brown loaf that I couldn’t stop eating.
I love the flavour of this loaf, but I found it a little denser than expected. Next time, I might add a touch more water or let it rise a bit longer.
This bread is incredible when paired with soups and stews. It soaks up broth without falling apart and has just the right amount of chewiness.
Simple ingredients but full of flavour!
With prices going up and up, making this breadis so much cheaper than buying a loaf.
This loaf has the perfect balance between a crisp crust and a soft but sturdy crumb. I love that it’s so versatile—great with soup, toast, or even just on its own with olive oil and sea salt.