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Text of the page (random words):
t homemade bread doesn t need to be complicated to be delicious what if i told you that you could have a lovely deliciously rustic and flavourful loaf of homemade yeast bread sitting on your table in less than 2 hours would you believe me what if i also told you that you wouldn t have to knead it at all that an electric whisk would do all the work for you then would you believe me well you better start believing because it is absolutely true not only is this loaf light and delicious but it is also quick and easy filled with the goodness of whole grains and the natural sweetness of honey w ith a beautiful light crumb and wonderful flavours honey whole wheat rye and no kneading involved at all this has to be one of the easiest loaves of bread you could ever bake and you don t need a bread machine and you won t have to break your back making it you just simply pop all of the ingredients in the bowl and let an electric mixer do all the work for you scrape it into your prepared bread tin and top with some sunflower seeds and let it rise about 40 to 50 minutes is all it takes and then a 45 minute back in the oven presto chango you have yourself a lovely loaf of bread you re welcome seriously this is a really nice loaf and very easy to make i have adapted this recipe from a recipe i found in one of the magazine inserts for robin hood flour from 2007 25th anniversary baking event baking is back the original recipe used nutri flour blend which is no longer available i haven t been able to find it anyways i adapted it to use a combination of three wholesome flours which worked very well in its place ingredients needed to make easy no knead light rye bread this does use a few different types of flour but it is well worth getting them in to make this delicious loaf you can also use just plain and whole wheat if you wish and you will still have a great loaf 2 1 4 tsp quick rise yeast 3 4 cup 175ml very warm milk 3 4 cup 2 3 tbs liquid honey it all depends on your personal preference of sweetness 2 tbs sunflower oil 1 large free range egg 1 tsp salt 2 cup 240g strong plain flour 2 cups 1 4 cup 60g each strong whole wheat and dark rye flours 1 2 cup 125g plain yogurt 2 tbs sunflower seeds notes on ingredients quick rise yeast this fast acting yeast helps the dough rise quickly which is why the whole loaf can be ready in under two hours it s activated in very warm milk and honey to give it a strong start very warm milk the warm milk wakes up the yeast and gives the bread a tender crumb using milk instead of water adds richness and softness to the finished loaf liquid honey honey adds natural sweetness and helps feed the yeast the recipe allows you to adjust the amount depending on how sweet you like your bread sunflower oil a small amount of oil keeps the crumb soft and moist without making the bread heavy it also helps the dough mix smoothly free range egg the egg enriches the dough giving it structure and a lovely light texture it also contributes to the bread s golden colour salt just a teaspoon balances the sweetness of the honey and enhances the flavour of the grains strong plain flour this high protein flour forms the backbone of the loaf giving it strength and helping it rise tall it s added in two stages to create the right batter consistency whole wheat flour whole wheat adds nuttiness fibre and wholesome flavour it also deepens the colour of the crumb the recipe notes you can use all whole wheat if you prefer dark rye flour rye brings a rustic earthy flavour and contributes to the bread s light rye character it pairs beautifully with honey and whole wheat plain yogurt yogurt adds moisture and tenderness helping the loaf stay soft its acidity also supports a better rise and a finer crumb sunflower seeds sprinkled on top before rising they add a lovely crunch and make the loaf look beautifully rustic how to make easy no knead light rye bread this really is a very simple loaf of bread to make perfect for beginners too there really is no kneading required butter an 8 by 4 1 2 bread tin and line it with baking parchment set aside as this is a somewhat sticky dough the parchment will help to prevent the bread from sticking to the pan measure the yeast warm milk and honey into a bowl let sit for 5 to 7minutes add the oil egg 120g 1 cup of the white flour and 60g 1 2 cup each of the strong whole wheat and dark rye flours i used a fairly largish bowl beat on low with an electric whisk to blend increase speed to high and beat for one minute i used my electric hand whisk no need to break out the big gun scrape bowl and beat for a further minute add the remaining flour 1cup 120g and the yogurt beat until well combined spoon into the prepared bread tin it will be quite sticky cover with greased paper or plastic cling film set in a warm place to rise until the dough reaches the edge of the pan about 40 to 50 minutes don t let it get much higher i sit it into my oven with the light on preheat the oven to 190 c 375 f gas mark 5 bake the bread in the preheated oven for about 45 minutes until golden brown well risen and the bread sounds hollow on the underside when thumped inner temperature should be 190 f to 210 f 88 c to 99 c remove from the pan and allow to cool on a wire rack store in an airtight container hints and tips for success use very warm milk to wake up the yeast the yeast is mixed with very warm milk and honey to get it bubbling and active before mixing the dough if the milk is too cool the rise will be slower let the yeast sit long enough to foam give the yeast mixture 5 7 minutes to activate before adding the remaining ingredients this ensures a strong rise and a lighter loaf an electric hand mixer works perfectly no kneading needed the mixer does all the work i use my hand mixer not a stand mixer and it works beautifully beat the dough well for structure the recipe calls for beating the dough on low to blend then on high for a full minute scraping the bowl and beating again this replaces kneading and helps develop gluten use the right pan size an 8 4½ loaf tin is ideal for this recipe helping the dough rise tall and bake evenly let the dough rise just to the edge of the pan the dough should rise until it reaches the top edge usually 40 50 minutes in a warm spot over rising can weaken the structure top with sunflower seeds for texture sprinkling sunflower seeds before rising adds a lovely rustic crunch and makes the loaf look bakery beautiful check for doneness by thumping the bottom the loaf is ready when it s golden brown well risen and sounds hollow when tapped underneath cool fully for the best crumb let the bread cool on a wire rack so the crumb sets properly and the crust stays soft and tender customize the flour blend if needed you can use all whole wheat flour instead of the whole wheat rye mix if that s what you have on hand the recipe adapts well frequently asked questions do you really not have to knead this bread that s right no kneading at all an electric whisk does all the work for you blending and developing the dough without any manual effort how long does this bread take from start to finish less than 2 hours including mixing rising and baking it s one of the quickest yeast loaves you can make what gives this bread it s lovely flavor a combination of honey whole wheat flour and dark rye flour creates a rustic slightly sweet wholesome flavour profile can i use whole wheat flour instead of rye yes the recipe notes that you can use all whole wheat flour if you prefer or if rye isn t available what kind of mixer should i use a simple electric hand mixer works perfectly no need for a stand mixer how can i tell if the bread is fully baked it should be golden brown well risen and sound hollow when you thump the underside what size bread pan should i use an 8 4½ bread tin lined with parchment is ideal for this loaf is this a good recipe for beginning bread bakers absolutely it s quick easy and requires no kneading even readers who don t consider themselves bakers have had great success with it more yeast bread recipes to enjoy here are a few more simple yeast bread recipes that you might also enjoy milk bread a beautifully soft tender white loaf with a tight even crumb and a rich homemade flavor that makes it perfect for sandwiches and toast made in the bread machine it s wonderfully reliable a simple lean dough enriched with whole milk that helps the bread rise higher stay softer and develop a delicate slightly sweet flavor it bakes up into a golden fluffy loaf that keeps well for several days and tastes incredible whether enjoyed fresh lightly toasted or turned into comforting cheese on toast oatmeal batter bread a wonderfully old fashioned wholesome loaf that s quick to make and beautifully light in texture warm milk molasses and yeast create a tender slightly sweet base while oats and whole wheat flour add hearty flavor and a rustic charm because it s a batter bread the mixer does all the kneading giving you a soft airy crumb without any fuss it rises right in the loaf tin and bakes into a golden comforting bread that s perfect for toasting sandwiches or enjoying warm with butter and jam pin this delicious recipe to your baking or bread recipe boards and remember to follow me on pinterest facebook or instagram that way you can be assured that you are always up to date with fresh content as soon as i post it you can also sign up to receive a weekly newsletter from grow thank you yield 16 servings author marie rayner print with image without image easy no knead light rye bread prep time 1 h 5 m cook time 45 min total time 1 h 50 m this is simple and easy just as it says the fact that it is also delicious makes it a winner winner ingredients 2 1 4 tsp quick rise yeast 3 4 cup 175ml very warm milk 3 4 cup 2 3 tbs liquid honey it all depends on your personal preference of sweetness 2 tbs sunflower oil 1 large free range egg 1 tsp salt 2 cup 240g strong plain flour 2 cups 1 4 cup 60g each strong whole wheat and dark rye flours 1 2 cup 125g plain yogurt 2 tbs sunflower seeds instructions butter an 8 by 4 1 2 bread tin and line it with baking parchment set aside measure the yeast warm milk and honey into a bowl let sit for 5 to 7minutes add the oil egg 120g 1 cup of the white flour and 60g 1 2 cup each of the strong whole wheat and dark rye flours beat on low with an electric whisk to blend increase speed to high and beat for one minute scrape bowl and beat for a further minute add the remaining flour 1cup 120g and the yogurt beat until well combined spoon into the prepared bread tin cover with greased paper or plastic cling film set in a warm place to rise until the dough reaches the edge of the pan about 40 to 50 minutes preheat the oven to 190 c 375 f gas mark 5 bake the bread in the preheated oven for about 45 minutes until golden brown well risen and the bread sounds hollow on the underside when thumped remove from the pan and allow to cool on a wire rack notes you can use all whole wheat instead of a mix of whole wheat and rye flours did you make this recipe tag marierayner5530 on instagram and hashtag it englishkitchen so what are you waiting for get baking and i thought i was lousy at baking bread i m quite proud of this happy weekend this content written and photography is the sole property of the english kitchen any reposting or misuse is not permitted if you are reading this elsewhere please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com thanks for visiting do come again if you like what you see here why not consider signing up for my newsletter and or subscribing following me on grow you can also bookmark my recipes via the grow platform check out the heart on the right hand side of the screen read article three fruit crumble pear apple berry easy cozy dessert friday 28 august 2026 there s something wonderfully comforting about a good fruit crumble and this three fruit crumble brings together the very best flavours of late summer and early autumn made with ripe pears cooking apples and a handful of berries blackberries or cranberries whichever you have it s a simple homely dessert that celebrates seasonal fruit at its best with no pastry to fuss over and no complicated steps this crumble comes together easily just prepare the fruit mix a buttery oat studded topping and bake until the fruit turns soft and jammy and the top is golden and crisp it s the kind of cozy old fashioned pudding that fills the kitchen with warmth and makes everyone eager for a spoonful serve it with cream ice cream or custard for the perfect finish i can t think of anyone who wouldn t love a crumble not quite a pie not a cake fruity and sweet and topped with a nutty buttery crisp crumbly topping i love to make crumbles there is no faffing about with rolling out crusts or beating together batters you just prepare your fruit pop it into a baking dish rub together a few ingredients flour butter sugar oats nuts etc scatter them over top and then bake until the fruit is soft and jammy and the topping is crisp nobbly and golden brown let it sit for a bit and then spoon into bowls for eating warm and topped with your favorite go withs in the u k they love warm custard spooned over top of their puddings like this pouring cream my favorite is also approved of here in north america you may like vanilla ice cream or whipped cream there is no wrong way when it comes to go withs i have even seen people enjoy both custard and cream and why not there is rather a lot with this one so make sure you have plenty of people around to help you heat it either that or prepare it in two bakes and freeze one for later without baking it just wrap well and pop it into the freeze thaw completely prior to baking as below crumbles speak autumn to me not quite there yet i know but only a few more weeks to go this is a lovely one ingredients needed to make three fruit crumble simple ingredients put together in the most delicious way 1 1 4 cup 175g self raising flour 5 1 2 tbs 75g butter 1 3 cup 25g oats 1 2 cup 100g demerara sugar turbinado 1 1 3 pound 600g ripe pears 1 1 2 pound 650g cooking apples 1 cup 100g cranberries or other berries 2 to 3 tbs sugar or to taste a handful of flaked almonds notes on ingredients self raising flour this gives the crumble topping a light lift and a slightly softer texture it keeps things simple no need to add extra leavening you can make your own simply whisk together for each cup needed 1 cup 120g of plain flour 1 1 2 tsp baking powder and 1 4 tsp salt butter cold butter rubbed into the flour creates that classic crumbly nubbly texture it s important to rub it in by hand a food processor makes the mixture too fine and takes away the crunch oats they add a lovely rustic chew and a wholesome almost nutty flavour to the topping oats help the crumble bake up crisp in places while staying tender underneath demerara sugar this coarse caramel toned sugar gives the topping extra crunch and ...
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