A loaf of homemade bread with a deep, dark crumb always gets attention at the table. This black wheat bread recipe combines black wheat flour with bread flour to give you a soft, sliceable loaf with a gentle nutty flavour and a striking colour. It uses simple ingredients, needs no special equipment beyond a loaf tin and works well for sandwiches, toast and breakfast.
Recipe at a Glance
| Prep time | 20 minutes |
| Rising time | 1 hour 30 minutes to 2 hours |
| Baking time | 30 to 35 minutes |
| Makes | 1 loaf (about 12 slices) |
| Tin size | 23 x 13 cm (9 x 5 inch) loaf tin |
Why Mix Black Wheat With Bread Flour?
Black wheat flour is a whole grain flour. The bran it contains cuts through gluten strands and absorbs extra water, so a loaf made entirely from it tends to be dense and heavy. Mixing it with bread flour, which is higher in gluten, gives a lighter, softer loaf while still keeping a good share of black wheat’s colour and anthocyanins. A 40:60 blend is a reliable starting point. Once you are comfortable, you can increase the black wheat share to 50% or more.
What Makes This Loaf Different?
Most whole grain breads are brown and slightly heavy. Black wheat bread stands out because the anthocyanins in the flour give the crumb a rich, purple-brown colour that deepens as it bakes. The flavour is mild, a little nutty and slightly sweet, so it suits both savoury and sweet toppings. Using lukewarm milk instead of water makes the crumb softer and is a good choice for children’s sandwiches.
Ingredients
- 200 g black wheat flour
- 300 g bread flour (or strong white flour)
- 7 g (1 sachet or 2¼ teaspoons) instant dry yeast
- 1½ teaspoons salt
- 1 tablespoon honey, jaggery or sugar
- 2 tablespoons oil or melted butter
- 340 to 370 ml lukewarm water or milk
- Optional: 2 tablespoons seeds such as sesame, sunflower or flax for topping
Equipment
- Large mixing bowl or stand mixer with dough hook
- 23 x 13 cm loaf tin
- Kitchen scale for accurate measuring
- Clean tea towel or cling film
- Wire cooling rack
Step-by-Step Method
1. Mix the dry ingredients
In a large bowl, whisk together the black wheat flour, bread flour, yeast and salt. Keep the salt and yeast on opposite sides of the bowl before mixing, as direct contact can slow the yeast.
2. Add the wet ingredients
Stir the honey and oil into the lukewarm water or milk. The liquid should feel just warm to the touch, around 35 to 40°C. Pour most of it into the flour and mix with a spoon or your hand until a rough dough forms. Add the remaining liquid only if dry flour remains.
3. Knead the dough
Turn the dough onto a lightly oiled surface and knead for 10 to 12 minutes by hand, or 7 to 8 minutes with a mixer on low speed. The dough should become smooth, slightly tacky and stretchy. Whole grain dough is a little stickier than white dough, so resist adding too much extra flour.
4. First rise
Place the dough in an oiled bowl, cover it and leave it in a warm spot for 60 to 90 minutes, or until it has roughly doubled in size. In cool weather it may take longer; in hot weather, check it after 45 minutes.
5. Shape the loaf
Gently press the dough into a rectangle about the length of your tin. Roll it up tightly from the short side, pinch the seam closed and tuck the ends under. Place it seam-side down in a greased loaf tin. Brush the top with water and sprinkle with seeds if you like.
6. Second rise
Cover the tin and leave the dough to rise for 30 to 45 minutes, until it domes about 2 cm above the rim. Meanwhile, preheat the oven to 200°C (180°C fan).
7. Bake
Bake for 30 to 35 minutes. The loaf is ready when it sounds hollow when tapped underneath, or when an instant-read thermometer shows 90 to 95°C in the centre. Because of its dark colour, do not judge doneness by the crust alone. If the top darkens too quickly, cover it loosely with foil for the last 10 minutes.
8. Cool completely
Remove the bread from the tin and cool it on a wire rack for at least one hour before slicing. Cutting it while hot can make the crumb gummy.
Tips for the Best Black Wheat Bread
- Weigh your flour. Cup measurements vary, and accuracy matters in bread baking.
- Use fresh flour. Old whole grain flour tastes bitter. See how to store black wheat flour.
- Do not use baking soda. Alkaline ingredients turn anthocyanins greenish. Yeast bread does not need it.
- Add vital wheat gluten for 100% black wheat bread. One to two tablespoons improves rise if you want an all-black-wheat loaf.
- Try an overnight rise. Letting the shaped loaf rise slowly in the fridge develops more flavour.
Variations
Honey and oat black wheat bread
Replace 50 g of bread flour with rolled oats and increase the honey to 2 tablespoons. Sprinkle oats on top before baking.
Seeded black wheat loaf
Knead in 60 g of mixed seeds such as sunflower, pumpkin, sesame and flax during the last minute of kneading.
Black wheat dinner rolls
After the first rise, divide the dough into 12 balls, place them in a greased tin and bake at 200°C for 18 to 22 minutes.
Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| Dense, heavy loaf | Too much black wheat or under-kneading | Use a 40:60 blend and knead until stretchy |
| Loaf did not rise | Old yeast or water too hot | Use fresh yeast and lukewarm liquid |
| Gummy crumb | Under-baked or sliced too early | Bake to 90°C inside and cool fully |
| Bitter taste | Stale flour | Use freshly milled, well-stored flour |
| Greenish crumb | Alkaline ingredients | Avoid baking soda |
Storing Black Wheat Bread
Keep the cooled loaf in a bread bag or wrapped in a clean cloth at room temperature for two to three days. For longer storage, slice it, freeze it in a sealed bag and toast slices straight from frozen. Avoid the fridge, which makes bread go stale faster.
Serving Ideas
Black wheat bread makes excellent toast with butter and honey, egg sandwiches, grilled cheese and open sandwiches with avocado or hummus. Its nutty flavour also pairs well with soups and lentil stews.
Nutrition and Health Notes
Each slice provides whole grain fibre and a share of black wheat’s anthocyanins, though the bread flour lowers the overall amount compared with 100% black wheat rotis. Black wheat contains gluten, so this bread is unsuitable for gluten-free diets; see Is black wheat gluten-free? For more on nutrition, read black wheat flour nutrition facts. Prefer flatbreads? Try our black wheat roti recipe.
Frequently Asked Questions
Can I make bread with 100% black wheat flour?
Yes, but it will be denser. Adding one to two tablespoons of vital wheat gluten and increasing kneading time helps a 100% black wheat loaf rise better.
Why is my black wheat bread dense?
Common causes are too high a share of whole grain flour, under-kneading, old yeast or not enough rising time.
What colour should black wheat bread be inside?
Expect a dark brown to purplish-brown crumb. The exact shade depends on the flour and how much black wheat you use.
Can I make black wheat bread without an oven?
You can cook the dough as flatbreads or pan rolls on a covered tawa, but a loaf needs an oven or a large covered pot used as a stovetop oven.
