Make this tasty loaf, then try our easy bread rolls, tiger bread and more exciting bread recipes. If you have any leftover bread, then put it to good use in a salad with our panzanella recipe.


  • 7g dried fast-action yeast
  • 150g strong white bread flour
  • 350g wholemeal flour


  • STEP 1

    Pour the yeast into a jug, top up with 300ml of lukewarm water and mix well. Put the flours and 2 tsp of fine sea salt into a bowl, mix briefly, then pour in the yeasted water and mix well. Once combined to a dough, tip onto a lightly floured worksurface and knead for 5-10 minutes or until smooth. Tip the dough back into the bowl and leave for 1 hour 30 minutes or until doubled in size.

  • STEP 2

    Tip the dough out onto the worksurface and shape into a tight round ball. Transfer the dough to a baking tray lined with baking paper and leave for 1 hour to prove again.

  • STEP 3

    Heat the oven to 220C/fan 200C/gas 7 and preheat a separate baking sheet. Slash the loaf a few times with a sharp knife, then slide the baking paper and loaf onto the preheated baking tray. Bake for 10 minutes, then turn down the oven to 200C/fan 180C/gas 6 and bake for another 30 minutes until the loaf is caramelised and hollow when tapped on the bottom. Move to a cooling rack and leave to cool completely.

Check out more of our best bread recipes

cheddar soda bread


Adam Bush Chef Portrait
Adam BushDeputy food editor

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