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Wholemeal Knot

Simple wholemeal knot. Soft and delicious.

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For the flying sponge

120g stoneground wholemeal flour

210g water

6g fresh yeast

For the main dough

180g stoneground wholemeal flour

336g flying sponge

6g salt

30g unsalted butter (soft)


Make the flying sponge

Put the flour, water and yeast into a bowl. Mix, cover with cling-film and leave in a warm place for 40 mins or until the mixture has dropped.

For the main dough

Add the flour and salt to the flying sponge. Mix to combine until the dough clears the bowl. Knead until the dough starts to become stretchy. Add the butter and squeeze into the dough. Continue the kneeding until a smooth dough is obtained. Rest for an hour or until at least doubled in size.

Press the air out of the dough and form back into a tight ball. Rest for 30 mins.

Press the air out of the dough and form back into a tight ball. Rest for 15 minutes.

Roll the dough into a 14" sausage. Tie into a thumb knot. Place on a baking tray lined with baking parchment covered with a plastic bag for 20 minutes.

Bake at 230°C for 25 minutes.

Remove from the oven and allow to cool on a wire rack. Enjoy with butter and your choice of filling.

Added by: Doughtastic - Graham

Tags: Wholemeal Bread

Add comment
Wholemeal Knot

A really nice, simple and reliable wholemeal loaf recipe even my 'white, cotton wool, chemical processed Chorley Wood loving' husband will eat .

Mr Peter Higgins 30 April 2020

RE: Wholemeal Knot

Thank you very much. Glad you found it useful.

Doughtastic - Graham 30 April 2020

I made this loaf today unfortunately without reading the comments regarding quantities. On discovering the problem I added an extra 150 g of wholemeal flour to the main dough mix, which adjusted the hydration to about 67%. The resultant loaf was good. Perhaps Doughtastic Graham might be kind enough to edit the ingredient quantities in the main recipe

Mark Thomson 26 January 2019

RE: Recipe details updated

Thank you Mark. I have updated the recipe.

Doughtastic - Graham 26 January 2019


Hello, this recipe cannot be correct. It states 270 gms of water and only 250 gms of flour???

Mr James Berry 01 June 2018

RE: recipe

Hello James, Thank you for the opportunity to update this recipe. Just replace the quantities given below. Flying sponge Strong flour 120.00 Water 210.00 Main dough Strong flour 180.00 Flying sponge 336.00 Wishing you the very best.

Doughtastic - Graham 05 June 2018

I made this wholemeal knot this morning. Am very wary of all wholewheat breads after some solid 'hockey pucks' in the past. I used a coarse ground ww flour from King Arthur (can I say that?) - the bread is wonderful. Great recipe. thanks so much.

bboop 27 July 2017


Your welcome. Glad you found it useful.

Doughtastic - Graham 08 August 2017

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