Baking #129: Milky Wholemeal Loaf

I came home to bake Milky Wholemeal Loaf after purchasing a packet of whole wheat bread flour from Supa Save last Tuesday evening. I am trying to home bake our daily bread as it is pretty much of a staple breakfast for my parents. I am not much of a bread eater as I am wheat intolerant.

What’s good about baking your own bread is that you can self-improvise them and add whatever you like to suit your preference. Additionally, they are definitely preservative free! You will never know how much preservatives had been added in those store bought bread so that they could last longer on shelves.

Milky Wholemeal Loaf (adapted from Grace Kitchen Corner)

Without further ado, let’s get rolling with today’s blog entry!


  • 240g cold milk
  • 12g unsalted butter
  • 5g salt
  • 6g sugar
  • 270g bread flour
  • 30g wholemeal bread flour
  • 1 tsp instant yeast


  1. Measure all ingredients in advance with measuring cups and spoons.
  2. Remove bread pan from bread machine and install collapsible paddle.
  3. Pour in ingredients in the following sequence – milk, salt, sugar, butter, bread flour, wholemeal bread flour and instant yeast.
  4. Wipe spillage outside the bread pan, if any.
  5. Return bread pan into the bread machine and close the lid.
  6. Choose setting (Basic – Normal) and press START.
  7. Wait for bread machine to finish all cycles before removing the bread pan from the bread machine.
  8. Leave bread loaf to cool on a cooling rack prior to slicing.

This is how my Milky Wholemeal Loaf looked like after it was being sliced. The bread was soft in texture. It was not as soft as Wu Pao Chun Champion Toast but close enough. However, I did find the bread to be slightly salty. All in all, this is a good recipe if you want wholemeal bread instead of a plain white one.


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