White and Wholemeal Split Tin Loaf

Paul Hollywood's simple loaf is delicious and much tastier than shop bought bread
By Paul Hollywood
White and Wholemeal Split Tin Loaf
  • Rating:
  • Serves: Makes 1 x 250g loaf
  • Cook Time: 35 minutes
  • Prep Time: 20 minutes plus 2 hrs rising
  • Effort: medium


For the wholemeal dough

  • 200 g strong wholemeal flour
  • 50 g strong bread flour
  • 6 g salt
  • 20 g treacle
  • 15 g yeast
  • 150 ml water

For the white dough

  • 250 g strong bread flour
  • 6 g salt
  • 20 g butter
  • 14 g yeast
  • 140 ml water


1. Grease a large loaf tin with butter

2. To make the wholemeal dough: mix the flours in a mixing bowl and add the salt, treacle, yeast and water.

3. Mix well to form a dough and tip onto a floured surface. Knead well for 5 minutes

4. Return the dough to the bowl, cover and leave to rest for 1 hour.

5. To make the white dough: repeat the above method for the white loaf ingredients.

6. Shape each piece of dough into a ball and place them at each ends of the loaf tin.

7. Leave in a warm place to rise for a further hour.

8. Preheat the oven to 230C/gas 8. Bake for about 35 minutes, until golden brown.

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