Bread Making
Good bread starts with good flour, and the Bread Making collection brings together the natural, quality ingredients you need to bake a proper loaf at home, from the flour itself to the yeast, seeds and finishing touches.
Whole Food Earth Club
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Bread Making: Flours, Yeast & Baking Essentials
It's a comprehensive range of wholesome flours and minimally processed baking essentials, chosen to help you get the rise, crumb and crust you're after. Here's what's in it:
Flours: the base of any bake. Choose from strong white bread flour, rustic wholemeal, earthy rye and ancient spelt, each offering the gluten structure and flavour that different loaves need.
Yeast & raising agents: reliable active yeasts and leavening ingredients for a consistent, even rise every time.
Seeds & grains: pumpkin seeds, sunflower seeds, linseeds and rolled oats for folding into dough or scattering over the crust, adding texture, nutrition and crunch.
Enhancers: sea salts, natural sweeteners and vital wheat gluten to condition dough and deepen the flavour of your bread.
Whether you're baking your first loaf or perfecting your sourdough, it's everything the cupboard needs for good bread at home, in everyday packs and bulk sizes.
Save more with WFE Club
Club members pay lower prices across the range and get free delivery on mainland UK orders over £50. It's free to join, so the savings start on your first order. Join the Club.
Bread Making FAQs
Which flour should I use for bread? Strong (bread) flour is higher in protein and gluten, which gives bread its structure and rise. Wholemeal, rye and spelt add flavour and character, and many bakers blend them with a strong white flour.
What is vital wheat gluten for? It boosts the gluten content of a dough, which helps wholemeal and lower-gluten flours rise better and gives a chewier, more elastic crumb. A small amount goes a long way.
What's the difference between fresh, active dried and instant yeast? They all leaven bread but are used slightly differently: instant (quick) yeast can go straight into the flour, while active dried yeast is usually activated in warm water first. Follow the pack instructions.
How should I store flour and yeast? Keep flour airtight in a cool, dry cupboard; wholegrain flours last longer in the fridge. Store opened yeast sealed in the fridge and use within its date.
How does WFE Club save me money? Club members get lower prices across the range plus free delivery on mainland UK orders over £50. It's free to join and the member price shows at checkout. You can join the Club here.