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Wholegrain Bread (50% Wholegrain Flour)

Wholegrain Bread (50% Wholegrain Flour)

This recipe is one of "Fresh Bread Trio”.
Choosing quality ingredients is an easy way to make bread healthier.
Wholegrain flour adds dietary fiber. Add your favourite nutritious fillings to your bread!

Wholegrain Bread (50% Wholegrain Flour) main image
Cooking Time5 hours173 kcal per serving (assuming six servings per loaf)


  • 125gWholegrain Bread Flour*¹
  • 125gHigh-Gluten Flour
  • 10gButter
  • 17gGranulated Sugar (2 tbsp)
  • 6gMilk Powder (1 tbsp)
  • 5gSalt (1 tsp)
  • 200mlCold Water*² (5°C)
  • 2.8gInstant Dry Yeast (2 tsp)

*¹ This recipe will not work with whole wheat flour (exclusive for dim sum bread), cake flour (weak flour) or a non-wheat wholegrain flour.
*² If the room temperature is 25°C or higher, use 10g (10ml) less water.



Mount the kneading blade in the bread pan. Put the ingredients in the bread pan, except for the instant dry yeast.


Place the bread pan inside the bread maker and place the instant dry yeast in the yeast dispenser.


Select menu 5, then press start.


When the beep sounds, press stop. Remove the bread pan, let it cool for a couple of minutes, and then remove the loaf.

1. This recipe was designed for the Panasonic Bread Maker SD-P104.
Bear in mind that if you are using a different model, the proportions, wording and instructions may differ from the recipes in the user manual for your own bread maker.
2. If the room temperature is 30°C or higher, this recipe will not deliver successful results.

Products used in this article