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Wholemeal tin loaf

Name: Wholemeal tin loaf
Yield: 1 loaf, about 16 slices
Cuisine: United Kingdom
Ingredients: 400 g Wholemeal bread flour Fine grind; retain the bran.; 100 g Strong white bread flour; 350 g Water At room temperature.; 10 g Fine salt; 7 g Instant dried yeast; 50 g Unsalted butter Soft but not melted.; 10 g Oil for the bowl and tin Use a thin coating.; 15 g Flour for shaping Use only a light dusting.

Makes: 1 loaf, about 16 slices
Heat: 220°C conventional
Baking time: 40–45 min, plus 5 min if the sides need firming
Cuisine / style: United Kingdom

United Kingdom · Wholegrain bread

Wholemeal tin loaf

A mostly wholemeal sandwich loaf with a little white flour and butter for a softer crumb. Cool it fully before cutting.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Wholemeal bread flour	400 g	Fine grind; retain the bran.
Dough	Strong white bread flour	100 g
Dough	Water	350 g	At room temperature.
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Dough	Unsalted butter	50 g	Soft but not melted.
Handling	Oil for the bowl and tin	10 g	Use a thin coating.
Handling	Flour for shaping	15 g	Use only a light dusting.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Mixing bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Or worktop for kneading	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Loaf tin	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
23×13×8 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Sharp blade	Use a very sharp small kitchen knife for shallow scores; it may drag more than a bread lame.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 220°C conventional
Baking time: 40–45 min, plus 5 min if the sides need firming

Makes: 1 loaf, about 16 slices
Heat: 220°C conventional
Plan for: 350 min total; 30 min active

Method

01 · Hydrate the flours and rest
23–25 min
Use: Wholemeal bread flour; Strong white bread flour; Water
Combine both flours with the water until all the flour is damp. Cover and leave for 20 minutes to let the bran absorb moisture.
Ready when: The mixture is evenly hydrated with no dry pockets; it becomes less rough during the rest.
01 Hydrate the wholemeal flourMix the flours with the water and let the bran hydrate.
02 · Add seasoning, yeast and butter; develop the dough
10–14 min
Use: Fine salt; Instant dried yeast; Unsalted butter
Add the salt, yeast and soft butter to the rested mixture. Work them in thoroughly, then knead for 8–12 minutes by hand or with a dough hook.
Ready when: The dough feels soft and elastic, with bran flecks throughout. If it is stiff, work in a teaspoon of water at a time.
02 Develop the wholemeal doughWork in the salt, yeast and butter, then knead until elastic.
03 · Let the dough rise
60–90 min
Use: Oil for the bowl and tin
Coat a bowl lightly with some of the handling oil, keeping the rest for the tin. Add the dough, cover and leave at about 24–26°C for 60–90 minutes.
Ready when: The dough is aerated and roughly doubled; allow longer in a cool kitchen.
03 Let the dough riseLet the covered dough rise until aerated and roughly doubled.
04 · Shape and fill the loaf tin
5–8 min
Use: Oil for the bowl and tin; Flour for shaping
Grease a 23×13×8 cm loaf tin with the remaining handling oil. Lightly dust the worktop. Press the dough gently to release large bubbles, pat it into a rectangle and roll into a firm log about 21 cm long. Pinch the seam closed and place it underneath in the tin.
Ready when: The log sits evenly in the tin with no large trapped air pockets.
04 Shape a firm tin logShape a firm log and place it seam-side down in the greased tin.
05 · Proof and heat the oven
45–75 min
Use:
Cover loosely and leave at about 24–26°C for 45–75 minutes. Heat the oven to 220°C conventional during the final 20 minutes.
Ready when: The loaf is rounded and expanded, with its centre near or just above the rim. A light fingertip dent recovers slowly.
05 Check the final proofProof until the centre is near the rim and a dent returns slowly.
06 · Score and bake
40–50 min
Use:
Make one shallow lengthways cut along the top with a sharp blade. Bake for 40–45 minutes. Turn out carefully and check the sides and base; if they still feel soft or pale, return the loaf directly to the rack for another 5 minutes.
Ready when: The crust is golden-brown, the sides are firm and the centre reads about 95°C. The base sounds hollow when tapped.
06 Score and bakeScore once lengthways and bake until the sides and centre are set.
07 · Cool fully before slicing
90 min
Use:
Remove the loaf from its tin and cool on a rack for at least 90 minutes before slicing.
Ready when: The inside is no longer steaming and slices hold together without a gummy band.
07 Cool fully before slicingCool the loaf fully on a rack before slicing.

What to look for

Stage	Look / feel for	Needs attention
Hydrate the flours and rest	The mixture is evenly hydrated with no dry pockets; it becomes less rough during the rest.
Add seasoning, yeast and butter; develop the dough	The dough feels soft and elastic, with bran flecks throughout. If it is stiff, work in a teaspoon of water at a time.
Let the dough rise	The dough is aerated and roughly doubled; allow longer in a cool kitchen.
Shape and fill the loaf tin	The log sits evenly in the tin with no large trapped air pockets.
Proof and heat the oven	The loaf is rounded and expanded, with its centre near or just above the rim. A light fingertip dent recovers slowly.
Score and bake	The crust is golden-brown, the sides are firm and the centre reads about 95°C. The base sounds hollow when tapped.
Cool fully before slicing	The inside is no longer steaming and slices hold together without a gummy band.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The dough is stiff or cracks while shaping.	The flour absorbed more water than expected.	Work in a teaspoon of water at a time until soft.	Weigh ingredients and keep handling flour out of the mixing bowl.
A long gap appears under the top crust.	A large air pocket was trapped during shaping.	Slice and toast the loaf for use.	Press out large bubbles and roll a snug log with a sealed seam.
The lower crumb is gummy.	The loaf was underbaked or cut while hot.	If still whole and underbaked, return it to the oven; otherwise toast fully cooked slices.	Check the centre and allow the full cooling time.

Storage: Once completely cool, wrap and keep at room temperature for up to 3 days. Toast older slices. Freeze sliced bread for up to 2 months and toast from frozen or thaw while wrapped.; Contains: wheat, milk.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Recipe

Wholemeal tin loaf

A mostly wholemeal sandwich loaf with a little white flour and butter for a softer crumb. Cool it fully before cutting.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Wholemeal bread flour	400 g	Fine grind; retain the bran.
Dough	Strong white bread flour	100 g
Dough	Water	350 g	At room temperature.
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Dough	Unsalted butter	50 g	Soft but not melted.
Handling	Oil for the bowl and tin	10 g	Use a thin coating.
Handling	Flour for shaping	15 g	Use only a light dusting.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Mixing bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Or worktop for kneading	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Loaf tin	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
23×13×8 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Sharp blade	Use a very sharp small kitchen knife for shallow scores; it may drag more than a bread lame.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 1 loaf, about 16 slices
Heat: 220°C conventional
Allow: 350 min total; 30 min active

How do I make it?

Hydrate the flours and rest
23–25 min
Combine both flours with the water until all the flour is damp. Cover and leave for 20 minutes to let the bran absorb moisture.
Mix the flours with the water and let the bran hydrate.
Ready when: The mixture is evenly hydrated with no dry pockets; it becomes less rough during the rest.
Add seasoning, yeast and butter; develop the dough
10–14 min
Add the salt, yeast and soft butter to the rested mixture. Work them in thoroughly, then knead for 8–12 minutes by hand or with a dough hook.
Work in the salt, yeast and butter, then knead until elastic.
Ready when: The dough feels soft and elastic, with bran flecks throughout. If it is stiff, work in a teaspoon of water at a time.
Let the dough rise
60–90 min
Coat a bowl lightly with some of the handling oil, keeping the rest for the tin. Add the dough, cover and leave at about 24–26°C for 60–90 minutes.
Let the covered dough rise until aerated and roughly doubled.
Ready when: The dough is aerated and roughly doubled; allow longer in a cool kitchen.
Shape and fill the loaf tin
5–8 min
Grease a 23×13×8 cm loaf tin with the remaining handling oil. Lightly dust the worktop. Press the dough gently to release large bubbles, pat it into a rectangle and roll into a firm log about 21 cm long. Pinch the seam closed and place it underneath in the tin.
Shape a firm log and place it seam-side down in the greased tin.
Ready when: The log sits evenly in the tin with no large trapped air pockets.
Proof and heat the oven
45–75 min
Cover loosely and leave at about 24–26°C for 45–75 minutes. Heat the oven to 220°C conventional during the final 20 minutes.
Proof until the centre is near the rim and a dent returns slowly.
Ready when: The loaf is rounded and expanded, with its centre near or just above the rim. A light fingertip dent recovers slowly.
Score and bake
40–50 min
Make one shallow lengthways cut along the top with a sharp blade. Bake for 40–45 minutes. Turn out carefully and check the sides and base; if they still feel soft or pale, return the loaf directly to the rack for another 5 minutes.
Score once lengthways and bake until the sides and centre are set.
Ready when: The crust is golden-brown, the sides are firm and the centre reads about 95°C. The base sounds hollow when tapped.
Cool fully before slicing
90 min
Remove the loaf from its tin and cool on a rack for at least 90 minutes before slicing.
Cool the loaf fully on a rack before slicing.
Ready when: The inside is no longer steaming and slices hold together without a gummy band.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The dough is stiff or cracks while shaping.	The flour absorbed more water than expected.	Work in a teaspoon of water at a time until soft. Weigh ingredients and keep handling flour out of the mixing bowl.
A long gap appears under the top crust.	A large air pocket was trapped during shaping.	Slice and toast the loaf for use. Press out large bubbles and roll a snug log with a sealed seam.
The lower crumb is gummy.	The loaf was underbaked or cut while hot.	If still whole and underbaked, return it to the oven; otherwise toast fully cooked slices. Check the centre and allow the full cooling time.

Useful recipe notes

Storage: Once completely cool, wrap and keep at room temperature for up to 3 days. Toast older slices. Freeze sliced bread for up to 2 months and toast from frozen or thaw while wrapped.

Contains: wheat, milk.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Wholemeal tin loaf at a glance

Makes: 1 loaf, about 16 slices
Heat: 220°C conventional
Baking time: 40–45 min, plus 5 min if the sides need firming
Cuisine / style: United Kingdom
Leavening: Yeast

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Wholemeal bread flour	400 g	80%
Strong white bread flour	100 g	20%
Water	350 g	70%
Fine salt	10 g	2%
Instant dried yeast	7 g	1.4%
Unsalted butter	50 g	10%

Method

01 · Hydrate the flours and rest

02 · Add seasoning, yeast and butter; develop the dough

03 · Let the dough rise

04 · Shape and fill the loaf tin

05 · Proof and heat the oven

06 · Score and bake

07 · Cool fully before slicing

What to look for

Troubleshooting

How do I make it?

Hydrate the flours and rest

Add seasoning, yeast and butter; develop the dough

Let the dough rise

Shape and fill the loaf tin

Proof and heat the oven

Score and bake

Cool fully before slicing

What can go wrong, and how can I fix it?

Wholemeal tin loaf at a glance