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
This wholemeal farmhouse loaf is a classic rustic bread with a hearty texture and rich, nutty flavour. It is packed with fibre and nutrients, making it a wholesome choice for any meal. The golden-brown crust and sturdy crumb make it perfect for sandwiches, toast, or as an accompaniment to soups and stews.
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Servings: 12 Slices
Calories: 158kcal
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.
Nutrition
Calories: 158kcal | Carbohydrates: 32g | Protein: 5g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 326mg | Potassium: 161mg | Fiber: 5g | Sugar: 0.5g | Vitamin C: 0.002mg | Calcium: 11mg | Iron: 1mg