Wholemeal Cobb Loaf

As a rookie baker, I am only 'pretty sure' that Cobb loaves are round rather than square. Someone much more expert in bakery will probably tell me that this isn't the whole truth about the Cobb loaf... but for now I'm going with it. Mine is more of a rectangular 'round'... more free-style than a tin baked loaf, but also slightly more liable to go a bit flat in the oven when you bake it. This Cobb-y method does definitely make for more 'lunch' looking slices than 'breakfast' looking ones; but Cobb or not, this is a tasty bread recipe that is full of wholegrain cholesterol-busting goodness.


  •  500g Wholegrain Strong Bread Flour
  • Handful Oatbran
  • 10g Maldon Salt
  • Extra Virgin Olive Oil
  • 1 tsp Easy Yeast (or a sachet)
  • 375ml Warm Water

Add the 500g Wholegrain Flour, a handful of Oatbran, the 10g Salt, the teaspoon of Easy Yeast and a drizzle of Extra Virgin Olive Oil to a large bowl

Add 375 ml of very warm Water

Mix together, turn out onto a clean counter top and knead for 10 – 20 minutes.  If you have more than 10 minutes, extra kneading will make the Loaf extra special; if not, no worries

After at least 10 mins of kneading, the dough should have some together and feel soft and elastic

Dust the ball of Dough with Flour, put back in the bowl and cover with a clean tea towel.  Leave to rise for an hour or so in a warm place

Knock back into shape and knead briefly before making into a Cobb shape… I make mine quite oblong as have a small oven – but you can make yours any round shape you like.  Try to give the shape a bit of height, so that it doesn’t spread out too much while rising again

Put the dough on a baking tray dusted with a little Flour or Oatbran, and leave in a warm place again for an hour

Pre-heat the oven to 240˚c in the meantime and once it has risen again, put the Loaf on for 15 minutes.  Then turn the heat down to 200˚c and bake for 35 mins

Remove from the oven and leave on a rack to cool down for half an hour before slicing (or ripping)

Great served with summer lunches, but good for brekkie too

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