This Wholemeal Bread recipe makes a delicious, nutritious loaf that tastes and smells great. You can check out our demonstration video on kneading dough below to help you make your own bread.
- 1 Tbsp dried active yeast
- 300ml warm water (40-46 degrees)
- 1 Tbsp honey
- 270g wholemeal flour
- 1 tsp salt
- 1 Tbsp light olive oil
- 1 tsp lemon juice
- 1 egg white combined with 1 Tbsp water
- Combine the yeast, warm water and honey. Set aside until frothy, about 5 minutes
- Put the flour and salt into the Vitamix container and secure the lid. Select Variable 1. Turn the machine on and quickly increase the speed to Variable 6. Blend until a hole forms in the centre of the mixture, about 5 seconds.
- Turn the machine on to Variable 3 and remove the lid plug. Pour the oil, lemon juice and yeast mixture into the whole in the flour. Replace the lid plug and mix the dough, turning the machine to High for 2 seconds. Stop the machine. Remove the lid.
- While the dough rests, lightly coat a 22 x 12cm loaf tin with vegetable cooking spray or oil.
- Use a Vitamix Spatula to scrape the sides of the Vitamix container. Pull the dough away from the container sides and into the centre of the machine.
- With the switch on High, quickly turn the machine in and off five times.
- Repeat steps 5 and 7 five times, adding a little more water or flour as needed, until the dough binds together into a soft elastic mixture.
- To remove the dough from the container, turn the machine on and off five times (to assist in lifting the dough up and away from the blades). Invert the container over the prepared tin and let the dough fall into it. Use a wet spatula to remove any remaining dough.
- Use a wet or oiled Vitamix spatula to shape the loaf. Allow the dough to rise, covered with a clean, dry tea towel, until the top of it reaches the top of the loaf tin, about 20-25 minutes.
- If you like, brush the loaf quickly and gently with the egg white wash and make three to four diagonal slits about 5mm deep on the top of the loaf using a sharp, serrated knife.
- Bake at 180 degrees for 35 minutes or until the bread is well browned and reaches an internal temperature of 88 degrees when tested with an instant read thermometer.
- Cool on a wire rack for 10 minutes, then carefully remove from the tin and allow to cool completely before slicing.