Wholemeal Bread Loaf

Contributed by Hazel Luo on Ninja's Recipe Sharing Group
"I baked a wholemeal loaf in the Ninja Foodie! I usually bake bread in my oven, and this is the first time I tried using Foodie to bake bread. I’m delighted to see that it browns more evenly than when I baked the same loaf in my oven! The crumbs are really soft!"


  • 185g milk
  • 25g wholemeal flour
  • 250g bread flour
  • 15g sugar
  • 1/2 teaspoon sea salt
  • 3/4 teaspoon instant yeast
  • 30g unsalted butter, cut into small cubes


  1. In a mixing bowl, add in all the ingredients except butter. Attach the K-beater on the electric mixer and knead for about 8-10min.
  2. Add in butter and continue to knead for another 10-15 min until window pane stage.
  3. Roll the dough into a ball and place in the bowl. Cover with climb wrap or a damp towel. Proof for about 1 hour or till it doubles in size.
  4. Punch down dough gently to release the air and roll out to a rectangular shape.
  5. Roll up like a Swiss roll. Place in a greased Pullman tin. Slide the lid over and proof for another 45-50 min until dough reaches the top of the tin or double in size. Do grease the lid too.
  6. Use the Bake function, preheat Ninja Foodi at 160 °C for 5 minutes. Place a piece of baking paper in the base of the pot, then place the Pullman tin in the pot.
  7. Bake for 35-40min.
  8. Remove from pot and gently remove loaf from the Pullman tin. Let the loaf cool down first before slicing. Enjoy!

Proofing bread baking in metal tinBread baking in Ninja FoodiLoaf of bread homemade before slicingHomemade bread loaf Ninja Foodi

Images by Hazel Luo

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