Bread Flour

Very Strong Wholemeal

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Allinson Very Strong Wholemeal Bread Flour contains 100% of the wheat grain keeping all the natural nutrients. The resulting flour contains significant amounts of fibre, iron and B vitamins.

The bran in wholemeal flour reduces the effectiveness of the gluten during bread making meaning that generally wholemeal bread dough will not rise as much as white bread dough. This means, wholemeal bread has a denser, moist texture and has less spring to it than white bread. We recommend using a proportion of Allinson White Strong Bread Flour or Very Strong White Bread Flour with the wholemeal flour to make it a little lighter. The bran element of the wholemeal flour also absorbs a lot of liquid. So, add a bit more liquid than in your standard white recipe to ensure that there is a sufficient amount remaining in the mix to work with the other ingredients to produce pliable dough to knead.

  • Contains Wheat, Gluten
  • May also contain soya
  • Suitable for vegetarians
  • Contains no nuts
  • Available in 1.5kg bags

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TYPICAL VALUESPer 100g
Energy1405kJ/333kcal
Fat2.5g
of which saturates0.5g
Carbohydrate59g
of which sugars0.7g
Fibre11g
Protein13g
Salt<0.03g

Recipes

Try our simple dough recipes to get started with breadmaking. Master these and a few simple techniques and you can bake anything from basic rolls to bread sticks and pizza bases to plaits.

Classic Wholemeal Loaf

INGREDIENTS

400g Allinson very strong wholemeal bread flour

100g Allinson strong white bread flour

7g Allinson easy-bake yeast sachet

1 ½ tsp salt

50g melted butter

1 tbsp light soft brown sugar

300ml/½ pint hand-warm water

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MIX

Mix the flours, yeast and salt in a big bowl. Mix together the melted butter, sugar and water, then mix in with a cutlery knife.

KNEAD

Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).

RISE

Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – about 2 hours depending on how warm your kitchen is.

SHAPE

Knock back the dough by gently kneading just 5 times to get the air out. Mould into a smooth oval and lift into a lightly oiled 900g/2lb loaf tin.

PROVE

Cover the dough again with a clean tea towel and leave to prove until doubled in size again. Preheat your oven to 200C : 180C fan : gas mark 6.

BAKE

Lift the tin onto the middle oven shelf and bake for 35-40 minutes, until you can lift the bread loaf from the tin and when you tap the base it sounds hollow. Cool on a wire rack.