Wholemeal cob loaf is the perfect accompaniment for soups, meat and fish stews. This easy cob loaf recipe is made by good old fashioned hand kneading!
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.
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 for a new one!
So this is the wholemeal cob loaf, I mentioned when I was making yesterday’s broccoli and stilton soup recipe. It’s great for accompanying 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 cob loaf is perfect for soups and stews of all kinds.
It’s a perfect basic bread recipe!
For Making Your Cob Loaf I Recommend….
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Wholemeal Cob Loaf Recipe
As I don’t use any artificial ingredients in this wholemeal cob loaf the best way to keep it fresh is to freeze it as soon as you’ve sliced it and used what you need.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Wholemeal Cob Loaf
- 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.