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Wholemeal Bread
Wholemeal Bread

Wholemeal Bread

It's the simplest, most versatile and easiest gluten-free bread to make. For those who have never made gluten-free bread, I advise you to start here. It is a bread that does not need to be molded or kneaded, and it always goes well.

120 min

231 kcal

16 doses



You will also need:

The following ingredients will not be added to your grocery list.

2 uni

1,200.0 mL

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

231 kcal

965 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions


Start by preparing the dried ones. In a large bowl, put the flours, the starch, the dried yeast, the ground flaxseed, the psyllium and the salt, and with the help of a few sticks mix everything very well. Reserve.


In another bowl, prepare the liquids. Pour in warm water, olive oil and egg, and beat with sticks until well blended.


Add the liquids to the dry and stir well until the dough is well connected and well mixed. Let stand for 3 min.


Stir again and then put the dough into a nonstick rectangular shape and sprinkle with sesame seeds.


Let the bread rise, covered with a light cloth, or with cling film, for 1 hour or until it stops growing.


Meanwhile, preheat the oven to 200 ° C (without fan).


Bake for about 55 min (keep watch as it depends on the power of the oven). When it is 15 minutes to the end of the time, remove the bread from the pan and put it back in the oven without the pan so that the whole crust bakes evenly.


Remove the bread from the oven and set it aside on a wire rack until completely cool. It should only be cut or frozen after cold.

The ingredients of the recipe make two large loaves of 1.2 kg / unit.

To make just one loaf use half the amount of each ingredient.

Note: each loaf gives 16 slices.

All ingredients in the recipe are gluten free. Suitable for celiac.

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