Wholemeal Self Raising Flour Bread

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Close up of 2 buttered wedge slices of wholemeal self raising bread, and half a loaf, on a board.

5 from 2 votes

A quick and easy no yeast bread recipe made with wholemeal self raising flour, for a delicious rustic loaf in less than an hour.

Servings: generous slices

Author: Helen Best-Shaw

Prep Time10

Cook Time30

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
Nutrition is for 1/4 of a loaf - about the same as a large dinner roll.

• 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.