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!
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.
Wholemeal self raising flour bread ingredients
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
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.
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.
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.
Step four – Form the dough into a thick round pancake. It should be no more than about 2.5cm/1″ 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.
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.
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.
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!
Wholemeal Self Raising Flour Bread
- 400 g Wholemeal self raising flour
- 1 tsp salt
- 300 ml milk
- 1 tbsp oil (optional)
- 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.
- This recipe is 12 Weight Watchers Smart Points per loaf
- Nutrition is for 1/4 of a loaf – about the same as a large dinner roll.
I’ve been looking for a no yeast bread recipe that’s easy for a while now, this looks perfect – thank you!
Hi, I just made this – it was so easy and delicious.
However, I need to know the exact nutritional content for my app, and … HOW MUCH IS A SERVING ??? (that is the only measure given in the table).
One serving for me, is vastly different to that for my wife or my child .. so how much IS it? I tried searching, but the results vary wildly. Please advise !
Hi James, the nutrition will vary depending on how you shape or slice the loaf. A serving for an adult is about a 1/4 of the loaf – this is about the same size as a large dinner / bread roll. I’ve adjusted the nutrition accordingly