White and wholemeal split tin loaf

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By: Paul Hollywood From: Market Kitchen

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This recipe is classed as intermediate

Rating 3.16 / 5 (31 votes)

Prep time:
20 min, plus 2 hrs rising
Cook time:
35 min
Makes 1 x 250g loaf

Paul Hollywood's simple loaf is delicious and much tastier than shop bought bread


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.


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

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