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Wholemeal Bread(Welsh

Wholemeal Bread(welsh recipe image
This traditional Welsh wholemeal bread is a testament to simple, honest ingredients. Made with a blend of wholemeal and white flour, lard for richness, and fresh yeast, it develops a deep, nutty flavor and a satisfyingly dense texture. The crust turns golden and crackly in a hot oven, while the interior remains moist and hearty. Perfect for slicing thick for toast, making sandwiches, or crumbling over savory stews, this loaf captures the essence of British baking. It pairs beautifully with butter, cheese, or a hearty soup. The use of lard gives it a tender crumb distinct from oil-based breads, making it a comforting staple for family meals or quiet morning rituals.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 1700.1
Dietary: Vegetarian
Description
This traditional Welsh wholemeal bread is a testament to simple, honest ingredients. Made with a blend of wholemeal and white flour, lard for richness, and fresh yeast, it develops a deep, nutty flavor and a satisfyingly dense texture. The crust turns golden and crackly in a hot oven, while the interior remains moist and hearty. Perfect for slicing thick for toast, making sandwiches, or crumbling over savory stews, this loaf captures the essence of British baking. It pairs beautifully with butter, cheese, or a hearty soup. The use of lard gives it a tender crumb distinct from oil-based breads, making it a comforting staple for family meals or quiet morning rituals.
Ingredients
  • 2 pound Wholemeal flour
  • 1 1/2 pint Lukewarm water
  • 1 pound Flour
  • 5 teaspoon Salt
  • 2 ounce Lard
  • 2 teaspoon Sugar
  • 1 ounce Fresh yeast
Directions
  1. 1
    Preheat the oven to 450&# 194;°F (230°C) or Gas Mark 8.
  2. 2
    In a large mixing bowl, combine the wholemeal flour, white flour, and salt.
  3. 3
    Rub the lard into the flour mixture using your fingertips until it resembles fine breadcrumbs.
  4. 4
    Crumble the fresh yeast into a jug and dissolve it in half of the lukewarm water. Stir in the sugar.
  5. 5
    Make a well in the center of the flour mixture and pour in the yeast mixture.
  6. 6
    Gradually add enough of the remaining tepid water to form a soft, elastic dough.
  7. 7
    Turn the dough out onto a floured surface and knead vigorously for 10 minutes until smooth and elastic.
  8. 8
    Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size.
  9. 9
    Punch down the dough to release air, then divide it into two equal pieces.
  10. 10
    Shape each piece into a round loaf and place them into two 2-pound greased and floured loaf tins.
  11. 11
    Cover the tins loosely with a clean cloth and let the loaves rise for 20-30 minutes, or until almost doubled in size.
  12. 12
    Brush the tops of the loaves with water and dust lightly with wholemeal flour.
  13. 13
    Bake in the preheated oven for 45-50 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
  14. 14
    Remove from the tins immediately and cool on a wire rack.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 1700.1kcal
% Daily Value *
Total Fat 53.4g83%
Saturated Fat 20.2g101%
Cholesterol 0.0mg0%
Sodium 24381.8mg1016%
Total Carbohydrate 261.3g88%
Dietary Fiber 9.2g37%
Sugars 3.5g
Protein 34.0g68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Read it online: https://www.chefs-mate.com/recipe/wholemeal-breadwelsh/