A traditional cob loaf. The perfect mopping up accompaniment for soups and meat and fish stews. If you’ve never made your own bread before then don’t worry, this wholemeal cob loaf is an easy mixed by hand in one bowl bread. No fancy bread machines or machine mixers required, just good old muscle-building hand kneading.
It was way back at the start of me writing Neil’s Healthy Meals that I published my first wholemeal bread recipe. So it’s been a while and probably way overdue!
So this wholemeal cob loaf, I mentioned when I was making yesterday’s broccoli and stilton soup recipe. It’s great for that.
But it was originally intended for tomorrow’s recipe, which is my take on the classic French moules mariniere recipe made with fresh Scottish west coast winter mussels.
Basically though this wholemeal cob loaf is perfect for soups and stews of all kinds.
It’s a perfect basic bread recipe!
- 300 g strong white flour plus some for dusting
- 100 g rye flour
- 100 g strong wholemeal flour
- 10 g salt
- 10 g instant easy bake yeast
- 40 g unsalted butter softened
- 300 ml lukewarm water
- In a large mixing bowl place all the flours, salt, yeast and butter together.
- Add half of the water and mix everything together well.
- Add the remaining half of the water and mix everything together to form a dough ball.
- Lightly dust a clean surface with some flour and knead the dough ball for about 3 – 4 minutes on this surface. Then place the dough ball back into the large mixing bowl and cover the bowl with cling film. Leave to rest for about 2 hours.
- After 2 hours, knead the dough a little, then shape the dough into a ball and place it onto a baking tray. Place the tray with the dough on it into a loose fitting bag and allow to rest and rise again for 1 hour.
- Pre-heat the oven to 220C Fan.
- Using a sharp knife carefully make some diagonal slashes across the top of the dough, dust with some flour and bake in the centre of the oven for about 30 minutes until dark brown and hollow sounding when tapped.
- Allow to cool on a wire rack for at least 45 minutes to 1 hour before cutting and serving.
Freeze any leftover slices on day of making. Makes approximately 12 slices.
As I don’t use any artificial ingredients in my wholemeal cob loaf, nor in any of my bread making.
So the only way to keep this wholemeal cob loaf fresh is to freeze it as soon as you’ve sliced it and used what you need. Of course I’m just saying this is what I do, please feel free to add your own preservatives if you want to.
So, I hope to see you tomorrow for my super protein packed, low cost, Scottish moules mariniere recipe. If you can get fresh mussels where you are, I highly recommend it. But vacuum packed ones are just as good too!
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