🍞 Wholemeal Air Fryer, White Bread

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Wholemeal White Bread — Recipe Card

🍞 Wholemeal White Bread

A soft, light loaf combining white & wholemeal flour for gentle flavour & texture

Prep Time 25 mins
Rise Time ~2 hrs
Bake Time 35–40 mins
Yields 1 × 900g loaf
Difficulty Easy
Oven 200°C / 180°C fan

Ingredients

  • 300g strong white bread flour
  • 200g wholemeal bread flour
  • 7g fast-action dried yeast (1 sachet)
  • 1½ tsp fine salt
  • 1 tsp caster sugar or honey
  • 320–340ml warm water (approx. 37°C)
  • 1 tbsp olive oil or softened butter, plus extra for tin

Method

  1. In a large bowl, mix both flours, yeast, salt, and sugar/honey. Keep salt and yeast apart initially for best results.
  2. Add the oil or butter and most of the warm water. Stir with a wooden spoon or hand until it forms a shaggy dough — add remaining water if dry.
  3. Turn onto a lightly floured surface. Knead thoroughly for 10–12 minutes until smooth, soft, and elastic (dough should spring back when pressed).
  4. Lightly oil a clean bowl. Place dough inside, cover with a damp tea towel or cling film. Leave in a warm, draft-free spot for 1–1½ hours until doubled in size.
  5. Tip risen dough onto a surface, knock back gently to release air, and shape into an oblong to fit a 900g loaf tin. Place seam-side down into the lightly oiled tin.
  6. Cover loosely and leave to rise again for 45–60 minutes — the dough should just crest the rim of the tin.
  7. Preheat oven to 200°C / 180°C fan / Gas 6. When risen, bake for 35–40 minutes until golden brown.
  8. To check it's done: tip loaf out of tin and tap the base — it should sound hollow. Return to oven 3–5 mins if needed.
  9. Cool on a wire rack. Wait at least 20 mins before slicing to keep texture intact.

💡 Tip: For extra softness, brush the hot crust with a little melted butter as soon as it comes out of the oven. Swap water for half milk if you prefer a richer, softer crumb.

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