Dark wholemeal bread

Dark wholemeal bread
2H 20M

Wholemeal bread can provide your body with the fibre, minerals and B vitamins it needs. Dark wholemeal bread with Argeta and your favourite toppings makes for a delicious and healthy snack that will enrich your diet and impress everyone you serve it to. If you’re tired of always eating the same bread, take a bit of time and make dark wholemeal bread that’ll stand out as a specialty of your kitchen.


  • wholemeal spelt flour250 g
  • wholemeal wheat flour250 g
  • mixed seeds (sunflower, pumpkin, flaxseed)180 g
  • olive oil100 ml
  • warm water380 ml
  • sugar1 tbsp
  • salt1 heaped tsp
  • dry yeast10 g


  1. Mix both types of flour along with the seeds, sugar, salt and dry yeast in a large bowl.

  2. Add the olive oil and warm water, then mix and knead all the ingredients together.

  3. It’s best to use a kitchen robot for kneading, which should take 7 minutes, as the dough is rather wet and sticky.

  4. Cover the bowl with a shower cap or damp kitchen towel, and leave it in a warm place for an hour so the dough can prove.


  1. Preheat the oven to 200°C.

  2. Turn the dough over onto a flour-dusted surface and flatten it with the palms of your hands.

  3. Roll the dough up and transfer it into a 30 cm bread baking tin.

  4. Cover and leave it to prove for a further 30 minutes.

  1. Bake the dark wholemeal bread for 30–40 minutes at 200°C.

  2. After baking, take the bread out of the tin and place it onto a cooling rack to cool completely.

If you share this recipe, don't forget to add #ArgetaBread 😉

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