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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 a deeper flavour than white sugar it melts into the butter and oats beautifully pears conference bosc these pears aren t the best for eating fresh but they shine in baking they soften beautifully and add gentle sweetness pairing them with apples gives a better balance of flavour cooking apples apples bring strength of flavour and a bit of tartness they cook down into a soft jammy base that works perfectly with the pears and berries cranberries or blackberries you can use either or even all of one type cranberries add brightness and a pop of tartness while blackberries bring juicy sweetness both help balance the softer flavours of the apples and pears but you can use either all blackberries or all cranberries if you wish sugar for the fruit just a little is tossed with the fruit to help it soften and release its juices adjust to taste depending on how tart your berries are flaked almonds sprinkled on partway through baking they toast beautifully and add a delicate nutty crunch to the top they re a simple addition that makes the crumble feel extra special how to make three fruit crumble this is very easily done nothing is too complicated about this preheat the oven to 180 c 350 f gas mark 4 have a baking tray upon which you have laid out a large shallow baking dish this can help to prevent a spill in the oven which makes for an easier clean up measure the flour into a bowl cut the butter into bits and drop in rub in with your fingertips until it resembles coarse bread crumbs stir in the oats and demerara sugar set aside it should be a lovely loose an crumbly mixture peel and core the pears and apples slice thinly into a bowl toss in the berries and the sugar i always remove the peels as they can be a bit unpalatable otherwise toss all together to coat and them pour into the prepared baking dish scatter the crumble topping over top of all don t press it down you don t want it compact bake in the preheated oven for 25 minutes sprinkle with the almonds then return to the oven and bake for a further 10 to 15 minutes until golden brown and crisp in places if it is getting too brown you can cover loosely with a sheet of aluminum foil serve warm with either cream ice cream or custard for pouring over top i love cream hints tips for success choose good cooking fruit conference bosc pears aren t ideal for eating fresh but they shine in baked desserts they soften beautifully and pair well with apples and berries mix your fruits for the best flavour apples bring strength pears add softness and berries give brightness you can use all blackberries or all cranberries if that s what you have prepare the fruit simply peel core and slice the apples and pears thinly so they cook evenly and become soft and jammy in the oven don t use a food processor for the crumble topping rubbing the butter in by hand keeps the mixture coarse and crumbly exactly the texture that makes a crumble irresistible don t press the topping down scatter it lightly over the fruit so it bakes into a crisp golden layer instead of becoming dense watch the topping as it bakes if it browns too quickly cover the dish loosely with foil to protect it while the fruit finishes cooking add the almonds partway through baking sprinkling them on after the first bake keeps them from burning and gives a lovely toasted finish let it rest before serving the crumble needs a few minutes to settle so no one burns their mouth and the juices thicken beautifully make two and freeze one this recipe makes a generous amount so preparing a second dish and freezing it unbaked is a great way to enjoy crumble late...
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