This is an experimental loaf made with Waitrose Very Strong Canadian wholemeal flour. The mixing and the rising has been done in a Panasonic SD-255 breadmaker, the final kneading, plus rising in a 250g loaf tin and baked in the oven.

I've found that with all brown or wholemeal flour bread recipes, half a vitamin C tablet (ascorbic acid) crushed between two tablespoons (about 100 mg) and added to the flour, seems to prevent a heavy, poorly risen loaf. It has an effect on Glutathione (WIkipedia) which has an affect on the the elasticity of the dough.

Small wholemeal loaf
Servings:Servings: 10 - Makes 1 small wholemeal loaf
Calories per serving:98
Ready in:3 hours 55 minutes
Prep. time:3 hours 20 minutes
Cook time:35 minutes
Recipe author:JuliaBalbilla
First published:8th March 2013

Best recipe review

Our daily bread


Honestly, we make this every other day, and have done for 3 years!

- Jerry


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Place all of the ingredients in the breadmaker in the order specified by your manufacturer.
  2. Set to 'wholewheat' setting - this process takes 3 hours and 15 minutes. For the Panasonic SD-ZB2502 automatic breadmaker this is menu option 18.
  3. Remove from the breadmaker, knock back and knead thoroughly.
  4. Place in a greased 250g loaf tin and leave in a warm place until it has doubled in size. - This may take an hour or several, depending on the heat, but but a slower, and therefore longer, rising will be of benefit.
  5. Bake at 200° C (400° F - gas 6) for about 35 minutes.


This can be made with fresh yeast and produced totally by hand if you wish - I just didn't have the time.

Chef's notes

I don't know if it was the flour or the dough improver (or both) that made the loaf turn out well. It is delicious and is the best wholemeal loaf I have made.

Dough improver can be obtained from Lakeland.

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