Foolproof fermented wheaten bread

serves 4-6


This recipe is inspired by traditional Irish wheaten bread. With crunchy crusts and a deliciously moist and dense crumb – you’ll never need to buy bread again.

Fresh baked brown wheaten bread displayed on a chopping board with a bowl of soup

4.25 Plant Points


  • 300g wholemeal flour (plus extra for dusting)
  • 200g live thick yoghurt
  • 1/2 tsp of sea salt
  • 1 tsp bicarbonate of soda
  • 1 tbsp sesame seeds
  • 1 tbsp pumpkin seeds
  • 100g grated carrot (approx. 1 large carrot)
  • 3 sprigs thyme, leaves picked, or 1 tsp dried thyme


  1. Mix half the flour with the yoghurt and 100ml of water. Cover the bowl with a clean tea towel and leave to ferment for around 3 hrs (keeping it out of direct sunlight).
  2. Preheat the oven to 200°C/180°C fan/gas mark 6.
  3. When you are ready to bake, mix in the remaining ingredients, using a butter knife to combine. Be careful not to overwork the dough as this will make it tough.
  4. Gently turn the dough on to a lightly floured baking tray and bring it together into a loaf shape. Score a cross on top with a sharp knife.
  5. Bake for 40-50 mins until golden, and check that the base is dry and the loaf sounds hollow when tapped. Place on a wire rack and let it cool completely.


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