No Need to Knead Brown Bread
Brown bread was made for marmalade try this perfect no need to knead recipe and try with one of our delicious marmalades.
Prep time: 15 minutes
Cooking time: 60 mins
Serves: 5
-
Loaf tin 23x12.5x5cm (9x5x2in)400g (14ozs/2 1/2 cups) stone ground wholemeal flour75g (3ozs/3/4 cup) white flour1 level teaspoon salt1 level teaspoon bread soda, sieved1 egg, preferably free range1 tablespoon coconut oil (you can also use butter, or olive oil here instead, use either in a 1.1 ratio)600ml yoghurtOR 500ml of buttermilk
-
- Preheat oven to 200ºC/400ºF/Gas Mark 6
- Melt coconut oil (or butter or olive oil) in loaf tin in the oven. When melted brush around the tin to grease it
- Put all the dry ingredients into a large bowl, mix well
- Whisk the egg, add the coconut oil and yoghurt or buttermilk
- Make a well in the centre of the dry ingredients and pour in all the liquid, mix well and add more yoghurt if necessary
- The mixture should be soft and slightly sloppy
- Pour into the oiled tin – using a butter knife, draw a slit down the middle
- Bake for 60 minutes approximately , or until the bread is nice and crusty and sounds hollow when tapped on the bottom
- If you like really crusty bread, take the loaf from the tin 10 minutes before the end of baking time, and return to the oven
- Cool on a wire tray. This bread keeps well for 4 to 5 days
-
To serve:
Slather generously with one of our gorgeous marmalades!
Ingredients
- Loaf tin 23x12.5x5cm (9x5x2in)
- 400g (14ozs/2 1/2 cups) stone ground wholemeal flour
- 75g (3ozs/3/4 cup) white flour
- 1 level teaspoon salt
- 1 level teaspoon bread soda, sieved
- 1 egg, preferably free range
- 1 tablespoon coconut oil (you can also use butter, or olive oil here instead, use either in a 1.1 ratio)
- 600ml yoghurt
- OR 500ml of buttermilk
Method
- Preheat oven to 200ºC/400ºF/Gas Mark 6
- Melt coconut oil (or butter or olive oil) in loaf tin in the oven. When melted brush around the tin to grease it
- Put all the dry ingredients into a large bowl, mix well
- Whisk the egg, add the coconut oil and yoghurt or buttermilk
- Make a well in the centre of the dry ingredients and pour in all the liquid, mix well and add more yoghurt if necessary
- The mixture should be soft and slightly sloppy
- Pour into the oiled tin – using a butter knife, draw a slit down the middle
- Bake for 60 minutes approximately , or until the bread is nice and crusty and sounds hollow when tapped on the bottom
- If you like really crusty bread, take the loaf from the tin 10 minutes before the end of baking time, and return to the oven
- Cool on a wire tray. This bread keeps well for 4 to 5 days
-
To serve:
Slather generously with one of our gorgeous marmalades!
