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You are here: Home / Recipes / Baking / Bread Recipes / Wholemeal Self-Raising Flour Bread

Wholemeal Self-Raising Flour Bread

Published on September 30, 2021 by Helen Best-Shaw 1 Comment
Last Updated on November 8, 2021

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Loaf of wholemeal bread

This delicious wholemeal self raising flour bread recipe uses just four ingredients for a delicious brown no yeast loaf. It’s easy to make and can be ready in 45 minutes. You’ll never run out of bread again! 

Two wedge slices of wholewheat self raising flour bread, buttered, on a wooden board. A slice of cheese next to them. The loaf in the background, as are 2 bowls of soup.

Everything You Need To Know

  • Fast and fabulous wholemeal bread
  • What is the difference between whole wheat, wholemeal and brown flour? 
  • Wholemeal self raising flour bread ingredients
  • This simple recipe needs only four Ingredients: 
  • How to make wholemeal no yeast brown bread
  • Hints and Tips
    • Should I add yeast if I have it? 
    • Can I make it vegan?
    • Will it freeze?
    • Can I use cup measures?
  • Troubleshooting Wholemeal Self-Raising Flour Bread
  • Serving suggestions
  • More Bread Recipes
  • Wholemeal Self Raising Flour Bread

Fast and fabulous wholemeal bread

This wholemeal self raising flour bread recipe is a brown loaf variation on my failsafe emergency bread. Quick, easy and reliable, it allows me to have a fresh loaf on the table in less than an hour with no proving, no vigorous kneading and no special ingredients like yeast or bread flour. 

This wholegrain version of my easy no yeast bread is full of flavour. The texture is a little like a brown soda bread but has none of the bitterness that can sometimes come from soda.

We’ve all had one of those days when you run out of everything. This recipe is the solution when you can’t get to the shops in a hurry or when you want to treat someone you love to fantastic fresh bread for lunch. 

There’s nothing in this loaf that you don’t already have in the cupboard. It’s just self raising whole wheat flour (NOT bread flour), milk, salt and oil. 

What is the difference between whole wheat, wholemeal and brown flour? 

  • Wholemeal or wholegrain flour is made by grinding the whole grain; wholemeal wheat flour is ground wheat, wholemeal spelt is ground spelt and so on. In the USA, this are called whole wheat and whole spelt flours respectively. 
  • White flour is made by removing the bran and germ, and leaving behind the starchy middle of the grain, the endosperm. 
  • Brown flour is between the two. Generally, brown flour contains some of the bran and germ, but less than wholemeal flour. But it might be white flour with caramel colouring added – check the label! 

Wholemeal flour is full of nutrients and flavour, so self raising wholemeal flour is what we recommend for this no yeast bread recipe, though brown flour will work too. 

A top down picture of wholemeal bread from self raising flour, cut into wedge slices, buttered, on a board, With cheeses, bowls of soup and half a loaf.

Wholemeal self raising flour bread ingredients

A top down picture of the ingredients for wholemeal self raising flour bread: flour, milk, salt, oil.

This simple recipe needs only four Ingredients: 

  • Wholemeal self raising flour – Brown flour works too but either way, makes sure it’s still fresh. If you use old flour, the baking powder may have oxidized and degraded so that the bread won’t rise. Don’t attempt to use bread flour. That is for yeasted loaves. 
  • Salt – plain cooking salt
  • Milk – full, semi or skimmed. Plant milk works too.  You can also use powered milk, but for best results make it up a few hours before you bake if possible.
  • Oil – This helps to make the bread last a little longer, though in practice you will probably eat it all the same day. I use olive oil and avoid refined oils. You can leave the oil out if you prefer or add some melted butter.

How to make wholemeal no yeast brown bread

Flour and salt, mixed together in a glass bowl. Picture taken from above.

Step one – First, heat the oven to 190°C Fan (210°C regular) / 375°F /Gas Mark 6 and put a baking sheet or stone in the oven to heat. Combine the flour and salt in a large mixing bowl. 

Liquid ingredients added to the flour and salt, in a glass bowl. Picture taken from above.

Step two – Add milk to the dry ingredients along with the oil, if you are using it. Then mix to form a rough dough. 

Helen’s Fuss Free Tip

If you are out of fresh milk you can use powdered. My top tip is (if possible) make it a few hours before, or even the night before and let it stand in the fridge. It will far better.

Making dough - mixing the ingredients in a bowl.
Wholewheat self raising flour bread - giving the dough a brief knead.

Step three – Turn out dough out onto a floured surface. Knead briefly and lightly to make sure the milk is well mixed into the flour.

Wholewheat self raising flour bread - forming the dough.

Step four – Form the dough into a thick round pancake. It should be no more than about 2.5cm/1″ thick. 

Wholewheat self raising flour bread dough formed, and cut. The dough is about 1 inch/2.5cm thick.

Step five – Transfer the dough to a baking sheet and make two cuts in the top, nearly all the way through the dough. Bake for about 30 minutes. The bread is ready when it sounds hollow when tapped on the bottom. 

A top down picture of a loaf of wholewheat self raising flour bread after baking.

Allow to cool, slice and enjoy! 

Hints and Tips

Should I add yeast if I have it? 

No! This is a no yeast bread. And please don’t use bread flour, as that is designed for yeasted loaves, and needs a long kneading time for the gluten to develop. 

Can I make it vegan?

You can use whichever soy or nut milk you prefer.

Will it freeze?

This wholemeal self raising flour bread freezes very well. I like to slice it before I freeze it. Then I can toast it from frozen.

Can I use cup measures?

Yes! But don’t mix measuring systems. I have included both weights and cup measures in the recipe card below.

However, I would always recommend using kitchen scales. They are not expensive and will result in far better baking as they are so much more accurate than using cups. Baking is a more exact science than other types of cooking so it is worth the investment. 

A round loaf of wholemeal bread, with a cross in the top, on a round board. Surrounding are cheeses on a board, and bowls of soup.

Troubleshooting Wholemeal Self-Raising Flour Bread

We have made this loaf successfully many many times and know that it works. Here are some of the mistakes that can arise and how to avoid them. 

  • Getting the measurements wrong – I always weigh my ingredients. If you haven’t done this carefully there may be an issue with the dough (and flours can vary). So if you find the dough is too dry, add more liquid. If the dough is too wet, add more flour. 
  • The dough is over-handled – this bread needs a light touch and gentle shaping. 
  • The loaf is too deep or hasn’t been scored. Those score marks are not decorative but to allow the bread to cook evenly. Without them, the loaf will not rise and it will not cook in the middle. Likewise, it is essential that you form the dough into a flattened pancake shape rather than a ball.  
  • The oven is at the wrong temperature. Too hot and the outside will burn before the inside is cooked. Too cool and the bread won’t rise. Many oven thermostats are inaccurate and will be consistently too hot or too cold so if you find you are having the same problems again and again, buy an oven thermometer. This will allow you to adjust the thermostat to reflect the real temperature.

Serving suggestions

This loaf will have a denser texture than yeasted loaves. It is at its best fresh from the oven and dripping with homemade butter. Enjoy it with a hearty soup or with cheese. If there are any leftovers, it would be delicious toasted and eaten with butter and honey for breakfast.

More Bread Recipes

  • “Emergency” No Yeast Bread – this was a childhood favourite that I frequently make. The best basic no yeast bread recipe.
  • Self raising flour bread – a twist on the original emergency bread – but with regular baking flour.
  • Leftover Beer Bread – A great rise with a sweet malty beer flavour, and ideal with a Ploughman’s Lunch. If you don’t have leftovers just open a bottle of beer to make this!
  • Yogurt Bread – this white loaf has a great rise and a soft crumb. It is ideal for sandwiches.
  • Beetroot Bread – Speckled through with flecks of beetroot, it is delicious with soup – but also perfect as a ghoulish slice for Halloween!
  • More delicious fuss free easy bread recipes – nothing is better than making your own bread – it brings such a sense of achievement!
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Close up of 2 buttered wedge slices of wholemeal self raising bread, and half a loaf, on a board.
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5 from 1 vote

Wholemeal Self Raising Flour Bread

A quick and easy no yeast bread recipe made with wholemeal self raising flour, for a delicious rustic loaf in less than an hour.
Author: Helen Best-Shaw
Prep Time10 mins
Cook Time30 mins
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Ingredients

  • 400 g Wholemeal self raising flour
  • 1 tsp salt
  • 300 ml milk
  • 1 tbsp oil (optional)

Instructions

  • First, heat the oven to 190°C Fan (210°C regular) / 375°F /Gas Mark 6 and put a baking sheet or stone in the oven to heat. Combine the flour and salt in a large mixing bowl.
  • Add milk to the dry ingredients along with the oil, if you are using it. Then mix to form a rough dough. 
  • Turnout dough out onto a floured surface. Knead briefly and lightly to ensure the liquid is well combined with the flour.  
  • Form the dough into a thick round pancake. It should be no more than about 2.5 cm / 1" thick. 
  • Transfer the dough to a baking sheet and make two cuts in the top, nearly all the way through the dough. Bake for about 30 minutes. The bread is ready when it sounds hollow when tapped on the bottom. 

Notes

Nutritional Information 
  • This recipe is 12 Weight Watchers Smart Points per loaf 
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Wholemeal Self Raising Flour Bread
Amount Per Serving
Calories 307 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 11g
Cholesterol 30mg10%
Sodium 2454mg107%
Potassium 396mg11%
Carbohydrates 14g5%
Sugar 15g17%
Protein 9g18%
Vitamin A 486IU10%
Calcium 340mg34%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Bread
Cuisine: Bread
Keyword: Self raising flour bread
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Filed Under: Baking, Bread Recipes, Quick & Easy, Recipes Ingredients: Milk, Oil, Wholemeal self raising flour

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  1. Mandy Applegate

    5 stars
    I’ve been looking for a no yeast bread recipe that’s easy for a while now, this looks perfect – thank you!

    Reply

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Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
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