This Easy Wholemeal Bread Recipe is my go to when I want homemade sandwich bread and I want it fast! My no knead, whole wheat & vegan loaf ticks all the boxes which makes it my perfect everyday bread.
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There is no better smell than that of homemade bread baking in the oven. Would you agree?
If you love the idea of baking homemade bread but are put off by all the hands on time it takes then you've come to the right place.
My Easy Wholemeal Bread recipe takes literally minutes to prepare, there is no kneading involved at all and proving and baking happens as you get on with other stuff. Make sure you set a timer though, as it's so easy to lose track of time.
Why is this Easy Wholemeal (Whole Wheat) Bread recipe so good?
There is no kneading involved in this easy wholemeal bread recipe at all. Gentle mix with a spoon and you're done.
No fancy equipment is required beside few basics like mixing bowl, spoon, kitchen scales and a loaf tin.
This wholemeal bread makes for perfect sandwich loaf when fresh and fantastic toast the following day!
I've always loved crusty breads the most and this one has got a lovely golden crust with a bit of crunch. If you prefer softer crust you can simply cover your freshly baked bread gently with a clean tea towel as it cools which will makes it softer.
Is wholemeal flour the same as whole wheat?
Yes, pretty much the same. Wholemeal is more frequently used in the UK and whole wheat in the US.
Is this bread vegan?
It is indeed 100% vegan hence also dairy-free.
Do you need strong (bread flour) to bake this bread?
No you don't. I've baked this bread numerous times using just plain white and plain wholemeal (whole wheat) flours and the results are the same as when I've used strong (bread flours).
You can be pretty brave and mix and match your flours here but I would advise you to keep to 50/50 ratio of white to wholemeal/whole wheat flour for the best results and nice, light crumb.
I often use 50% white spelt & 50% wholemeal spelt flour.
How long does this bread last and can you freeze it?
As with any homemade bread and because of the lack of preservatives it is the best on the day you bake it.
My recommendation would be to eat it fresh on the day you bake it and perhaps the following day and toast it after that. I must say I like to eat my sandwiches toasted anyway so I usually only eat it it fresh when still warm on the day I bake it.
If you don't eat a lot of bread you can easily freeze it. Simply let it cool completely, slice it and pop into freezer safe bag until you need it. To defrost simply take it out onto the kitchen counter where it should thaw in an hour or so, usually less than that. Alternatively, you can simply toast it from frozen until thawed and nicely crisped up.
Helpful tips to make your bread baking a success!
- Remember that salt kills the yeast hence the order in which I mix in dry ingredients. Flour, salt and sugar are mixed together first with dry yeast following after.
- Make sure you use lukewarm/tepid water when making your bread dough as it will help to activate yeast. Hot water will kill the yeast!
- The best place to prove your dough is somewhere warm and draught free. In the summer or if you have a really warm kitchen you can leave the dough to prove on top of your kitchen counter. I sometimes put it in our sunny conservatory or my favourite place of all - airing cupboard!
- When proving your dough you can cover the bowl with clean kitchen towel or I would highly recommend getting yourself an elasticated plastic shower cap*! I got mine from the hotel I was staying in few years ago and it's still going strong. I wouldn't normally recommend a single use, disposable plastic items but this one turned out to be a winner and definitely not a disposable one.
- Once you've baked this bread few times and are comfortable with it feel free to adapt it by throwing some interesting flavours to the mix. You can try adding some seeds to the dough, sunflower and caraway seeds* are my two favourites.
- To bake my bread I use this silicone loaf tin 2lb /24 x 10cm* which doesn't need lining with baking paper at all as anything I bake in it simply pops out. I still tend to spray it lightly with some rapeseed oil just to be on a safe side. You can use any 2lb loaf tin you've got but you might want to grease it and line it with some baking paper for the ease of removal of your bread once baked.
What to serve this Easy Wholemeal Bread with?
The world is your oyster here!
We love it fresh or toasted for breakfast with the variety of spreads like lemon curd, homemade orange marmalade or this plum and chocolate spread.
For lunch it will make a delicious sandwich with whatever filling you fancy. How about some wild garlic hummus or vegan egg salad? It will also make delicious addition to any soup. Some of my favourites are:
Roasted Celeriac & Sweet Potato Soup
Easy Leek and Potato Soup with Celeriac
Jerusalem Artichoke & Carrot Soup
Being bread loving family we have it with dinner sometimes as well. It goes well with pasta dishes or anything saucy as it makes for perfect sponge to mop up the juices!
How to make this Easy Wholemeal Bread?
- Put both flours you're using in a large mixing bowl.
- Add salt and sugar and give it all a good mix until all the ingredients are well combined.
- Add dry yeast and stir it in as well.
- Make a well in the centre of your dry mix and pour in warm water and mix it in with a spoon until combined. You'll have pretty sticky dough and that's how it should be.
- Cover your mixing bowl with a clean kitchen towel, reusable wax wraps or like I did here a plastic shower cap and leave in a warm place to prove for about an hour or until it doubled in size.
- Prepare your loaf tin by spraying it with a little oil. In addition you can also line it with some baking paper overlapping on both sides for easier bread removal later.
- Deflate your proved dough using a spoon. Give it a little mix and transfer it to prepared loaf tin.
- Preheat the oven to 200C/400F/Gas Mark 6.
- Sprinkle your bread dough with topping of choice like oats, seeds etc. and cover gently for a second prove. It shouldn't be a long one only the time it takes for your oven to heat up or (10-15 minutes). The dough should rise in a tin ever so slightly.
- Bake your wholemeal bread in preheated oven for approximately 55 minutes to 1 hour. You will know it's baked if it sounds hollow as you tap it gently underneath.
- Take it out onto cooling rack and leave to cool slightly before you slice into it.
- Enjoy!
If you like this recipe you might also like:
Easy White Sandwich Bread (Soft-Crust)
📋 Recipe
Easy Wholemeal Bread Recipe
Ingredients
- 250 g plain white flour (all-purpose) see notes
- 250 g wholemeal (whole wheat flour) see notes
- 2 teaspoon sugar caster or granulated
- 2 teaspoon salt
- 2 teaspoon dry yeast (7g sachet)
- 400 ml warm water see notes
- some sunflower/pumpkin/poppy seeds or oats to use as topping optional
Instructions
- Put both flours you’re using in a large mixing bowl.
- Add salt and sugar and give it all a good mix until all the ingredients are well combined.
- Add dry yeast and stir it in as well.
- Make a well in the centre of your dry mix and pour in warm water and mix it in with a spoon until combined. You’ll have pretty sticky dough and that’s how it should be.
- Cover your mixing bowl with a clean kitchen towel, reusable wax wraps or like I did here a plastic shower cap and leave in a warm place to prove for about an hour or until it doubled in size.
- Prepare your loaf tin by spraying it with a little oil. In addition you can also line it with some baking paper overlapping on both sides for easier bread removal later.
- Deflate your proved dough using a spoon. Give it a little mix and transfer it to prepared loaf tin.
- Preheat the oven to 200C/400F/Gas Mark 6.
- Sprinkle your bread dough with topping of choice like oats, seeds etc. and cover gently for a second prove. It shouldn’t be a long one only the time it takes for your oven to heat up or (10-15 minutes). The dough should rise in a tin ever so slightly.
- Bake your wholemeal bread in preheated oven for approximately 55 minutes to 1 hour. You will know it’s baked if it sounds hollow as you tap it gently underneath.
- Take it out onto cooling rack and leave to cool slightly before you slice it.
- Enjoy!
Notes
- Nutritional information is approximate, per slice and should be treated as a guideline only.
- Feel free to substitute flours, and use strong bread ones if you've got them or white and wholemeal spelt flours but make sure to keep 50/50 ratio of white to wholemeal /whole-wheat for the nice texture and light crumb.
- Make sure your water is not too hot as it will kill the yeast. It should be lukewarm/tepid.
- As any homemade bread this loaf is best when eaten on the day it's baked and perhaps the following day. It also makes a great toast the day after or can be frozen.
Nutrition
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Pamela King Dutton says
This was so easy to make and is incredibly delicious thank you for this recipe
joskitchenlarder says
Thank you Pamela. 😊 So pleased you liked it.
SAN. says
I live in Auckland.Your recipe of the brown bread is the best. I would like to know what brand of flour u buy.Too many on the market.Do u know if Atta flour is suitable.
SAN.
joskitchenlarder says
Hello San, I'm afraid I'm in the UK and am not familiar with flours in New Zealand. However, please don't worry about a specific brand of flour and as long as you use half white and half wholemeal you simply cannot go wrong with this recipe. You can use either plain (all-purpose) or strong bread flour both will work ok. As for wholemeal flours, most will do. I use plain wholemeal or strong bread wholemeal, spelt or even malthouse flour. As for atta flour, I've never used it in this bread but I think it should work fine (might require a bit more water). One thing I would stress is that this bread is best when made with 50% white and 50% wholemeal hence I would not recommend using wholemeal flour on its own. Hope this helps.
Naomi says
Hi,
Maybe I missed this but can I just use wholemeal flour without mixing it with white flour?
joskitchenlarder says
Hi Naomi, Yes you could but your bread will be quite dense. You can of course give it a go and see whether you like it like that but I find half and half white and wholemeal flours give best result. Also note that if you were to only use wholemeal flour you will most likely need to increase the amount of water to rich the consistency of dough as in step by step photos. It should be very sticky but not sloppy. Hope that helps.
VK says
Hello!! I think the water measure here is incorrect. 400ml for 4cups of flour is way too less. Trying it now and I'm adding another 400ml to see how it works. Will post again on the results.
Thank you
joskitchenlarder says
Hi, 400ml of water and 500g of flour are definitely correct here. I've baked this bread so many times I've lost count. There might be slight fluctuation with the water amount depending on the flour you use as some flours (especially wholemeal) are more "thirsty" than others but definitely not 400ml of extra water (at least not in my recipe). The dough should be wetter than usual but not sloppy, you can refer to step-by-step photos for reference. Hope that helps.
VK says
Thanks for your response.
So, I used 4 cups of flour ( wholemeal + white)
This required 500ml water and some, still, it was sticky for me. Added 2 tbsp of olive oil and let it raise.
Turned out perfect.
Except for water, which I agree depends on the flour, all other measurements were perfect.
Baked for 40mins at 200°, turned out soft with the right crumble texture.
Thanks.
Soft bread
Thanks.
joskitchenlarder says
No worries at all. Glad it worked nicely for you. 😊
Helen says
Hi, I’m really looking forward to trying this recipe! I was wondering on your nutrition info above, how many slices are in a loaf (to work out what 1 serving is)? I need to work out the carb content as I have type 1 diabetes. Thanks!
joskitchenlarder says
Hello Helen, Nutritional information provided is based on one loaf cut into 16 slices and serving size is 1 slice for which you can see the nutritional info in the table. Please do bear in mind that the calculation is done by an online tool and figures might differ depending on the exact ingredients used etc. so you might want to do your own calculation. I hope it helps and I hope you enjoy the bread! 😊
San says
I like the look of your bread.l am disappointed with mine. I have baked it several times with all the ingredients stated so l stopped baking it for awhile.l made one today but it cooked in40 minutes and the crust is very hard.
joskitchenlarder says
Hello San, It appears that your oven might be indeed hotter than the temperature gauge indicates. You might want to use inexpensive oven thermometer that you hang inside your oven to get the accurate reading and adjust temperature accordingly. Alternatively, try and just lower temperature a bit and then check your loaf after 40 minutes or so and see whether it is fully baked and if it's not then return it to the oven for another 5 minutes and check again. As for the hard crust you can soften it by covering the loaf with clean tea towel immediately after removing it onto a cooling rack. Brushing it with some melted butter also helps. Hope this helps.
Debs says
First time round a great healthy loaf. 😉
joskitchenlarder says
Thank you Debs, glad you like it.😊
Frances says
Made your wholemeal loaf exactly as instructed. I have an Aga so I baked it in a loaf tin on the grid shelf on the floor of the oven. It rose perfectly for the first rise and pretty quickly in the loaf tin. It only took 30 minutes as the aga is pretty hot. I checked the internal temperature of the loaf and it was 195f so it is now cooling on a rack. It looks and smells wonderful, after making a sourdough loaf last week which took several days this is a game changer. Havn't eaten any yet but I'm looking forward to doing so!
joskitchenlarder says
Hello Frances, The simplicity of this bread is definitely a game changer. I hope you enjoy it! 😊
Miranda says
Hi, how many days can I keep the bread in room temperature?
Also what oil do you use for the loaf tin?
Thanks
joskitchenlarder says
Hi Miranda, It lasts 3-4 days in the bread bin in my kitchen. After 2 days we usually toast it. As for the oil I use tiny bit of olive oil when I remember although silicone loaf tin I usually use doesn't really need it. You can also line your tin with some baking paper if you prefer. Hope that helps.
Karrie says
Delicious and easy. I do really love the taste.
I have made this twice now and both times have been a tiny bit rubbery/dense to bite.
Any idea how to fix that and make it fluffy?
joskitchenlarder says
Hi Karrie, Thank you for your comment. 😊 Have you used 50/50 white and wholemeal flours? If so, the crumb should be nice and soft. However, if you've increased the amount of wholemeal flour, that might be the culprit of denser texture. However, if you've followed the recipe to the letter, it might be that the dough was left to prove for too long which might have resulted in slightly rubbery texture. And my last thought is that perhaps bread was not baked enough or you didn't let it rest enough before cutting into it. As tempting as it is, when you cut into unrested, warm bread it will have that gummy texture you're referring too. I hope my troubleshooting helps somewhat. 😊
Karrie Dohnal says
Thank you!!! I won't give up!
joskitchenlarder says
Enjoy baking! 😊
Ewa Martino says
I would give 10 stars if possible. So easy and delicious.
Really happy to come across this recipe.
Making it second time this week 👌
joskitchenlarder says
So lovey to hear, thank you Ewa! 😊
Paula Wint says
So easy, and best bread that I've ever made. Really soft, and very easy to eat!
joskitchenlarder says
Thank you for lovely feedback Paula! 😊
Steve says
Hi, this is now my go to loaf when I’m not in the mood for spending a long time kneading as I don’t have a mixer. I’m guessing the use of 2 teaspoons of yeast instead of less is helping the process? It also seems a lot of salt too but it seems to work! I have made this loaf many times and it’s never failed yet. I usually slice the the whole loaf when cool and freeze what we don’t eat. This loaf has a short lifespan. I tend to keep this as a pure whole meal loaf without toppings. Often toast it with poached eggs and spinach. Thank you.
joskitchenlarder says
Hello Steve, I'm so pleased to hear you've been enjoying my no knead loaf. As for the amount of yeast, 2 tsp equates to roughly 7g and 5-7 grams is quite standard in loaves made with 500g flour. What's helping the process here is mainly higher hydration instead of kneading hence sticky dough. As for the salt, you can use less if you want, try 1.5 tsp, this should not impact the flavour. Hope that clarifies a bit. Thank you! 😊
Belinda D says
Hi! I’m new to making bread. I tried this recipe today and it didn’t rise as much as it should have. I baked it anyway and it turned out ok. The water may have been too warm. My question is how much is 400ml in water? I looked and it says 1 2/3 cup. Is this correct? I feel like it may have been too much water..
joskitchenlarder says
Hello Belinda, There could be many reasons for the loaf not rising. Like you say, perhaps water was a bit too hot which can affect the yeast or the salt might have come into contact with yeast too early or yeast might have been a bit old. As for the water, 400 ml is about 1 2/3 or 1.67 cups so I don't think the amount of water was the problem here although you can reduce it a bit and see how it affects your loaf. Start with 1.5 cup and add more if the dough is too dry. As for the consistency of the dough, aim for something similar as on my step-by-step photos. The exact amount of water needed would depend on the flour you use. I find 400ml spot on in most cases when I use half white and half wholemeal flour but if you use more white or all white flour you might want to reduce it tiny bit. You will find that the more you bake this bread the more intuitive it becomes and you will find the right way for you, your flour, kitchen temperature etc. Hope that helps a bit. 😊
Mary says
Can you put a paper liner in the loaf tin rather than oiling?
joskitchenlarder says
Hi Mary, Absolutely, if that works better for you.
Ellie says
I make this bread all the time it’s my favourite recipe so simple but absolutely delicious, thank you
joskitchenlarder says
Thank you Ellie! 😊
Anna says
Great recipe, thank you for sharing. I made 2 loaves today (1x with chia seeds, 1x with fruit and cinnamon). The dough required a dash more water (perhaps because it was a warm day?) and I let it prove a little longer the 2nd time as well. Both loaves came out perfect, and won't survive long. 😉
joskitchenlarder says
Love the sound of your additions Anna. Enjoy! 😊
Linda Gago says
Absolutely amazing bread. It was so easy yet it made the perfect loaf. I will recommend this to my friends. Thank you so much for sharing with us.
joskitchenlarder says
Glad you enjoyed it Linda, thank you!😊
Sheila says
This is a great recipe! I make sourdough but I sometimes haven't got the time, or it doesnt fit in with other commitments. So I tried this recipe, biting my lip as I went, as it seemed so unlike my usual method.
I added some sourdough starter (40g of 100% rye) for flavour, because I had it sitting there, and adjusted the water by a few grams. It came out beautiful!
This the perfect quick loaf..bags of flavour and healthy!
joskitchenlarder says
Thank you Sheila! Since I first published this recipe I've become more of a sourdough baker myself yet I still bake this simple loaf pretty regularly on days when I just need something quick. We still love it and wouldn't be without it. Love the idea of adding some starter to the dough for the flavour, great tip. 😊
Frances Kuhner says
I started making this bread about 3 years ago and still love it
I cannot eat store brought bread
I make a loaf about every 4 days and it’s still ok to toast
I love the flavour of the bread and use 275 Grams whole meal and 225 grams plain white flour and a little bit extra water
joskitchenlarder says
Hi Frances, So lovely to hear it's become such a staple for you 😊. Thank you!
Sandra says
Thank you for a great easy recipe.
I used wholemeal and white bread flour. I needed a little extra water. I stirred pumpkin seeds caraway seeds and chia seeds a generous tbs of each into the mix before I turned it into the loaf tin.
Really nice loaf and a gift to someone who cant spend much time in the kitchen
joskitchenlarder says
You're very welcome Sandra and thank you for taking the time to rate the recipe. Addition of seeds makes this loaf really special. Hope the person you gifted it to, enjoyed it.😊
Wendy Parry says
im a novice and this recipe is so easy. Can you double up amounts to make 2 loaves?
joskitchenlarder says
Thank you Wendy!😊 Doubling up the recipe should work providing you've got a bowl that is large enough to hold that amount of dough. Using two smaller bowls and making two loaves at a time this way might be easier. Hope that helps.
Martin Thomas says
Bread failed to rise. Very dense although still tasty with cheese. Probably my fault or a poor batch of yeast
joskitchenlarder says
There could be many factors. Yeast out of date or if not sealed then incorrectly stored. Perhaps water added was too hot or you might have put salt and yeast together and salt has negative effect on yeast so you should keep them separate as you're adding them. Try again and follow the recipe to the letter hopefully it will work for you next time.😊
Marco says
So easy. Perfect and yum!
joskitchenlarder says
Thank you Marco!
Mick says
Easy to make,I hope ice done it all correct,will use in my soup tonight,just proofing now,
joskitchenlarder says
Hi Mick, Glad you found the recipe nice and easy and hope you enjoyed the final product with your soup. 😊
Jim says
Fine, but it’s not wholemeal Jo. I would’ve preferred if you call it wholemeal that you at least give notes on a wholemeal version.
joskitchenlarder says
Hello Jim, Feel free to call it differently if you want. I've in the post that you can increase the amount of wholemeal flour but it will also most likely require more liquid and it will result in denser texture. My recipe produces lovely loaf with light texture and goodness of wholemeal hence that's how I decided to call it.
Stephanie Lighter says
Can I substitute honey instead of sugar?
joskitchenlarder says
Hi Stephanie, I'm afraid I haven't tried it before.
Gillian says
What a great recipe! Thank you. I made this bread for the first time today - I made 2 loaves for efficient use of the oven, and it was a huge success. I've been looking for a while for an easy but effective recipe which produces lovely bread and now I've found it! Next time I'll experiment with adding seeds or chopped nuts to the dough. Thanks again!
joskitchenlarder says
So great to hear, thank you Gillian! ☺️
Paul Seiden says
I put a little more water in as it appeared a bit dry, it turned out great
joskitchenlarder says
Hi Paul, Glad it turned out well. 👍
Scott Chapman says
I'm just learning to make my own bread and bake things and this was great to make. Thank you. Scott
joskitchenlarder says
Hi Scott, So pleased to hear! Thanks.☺️
Jeannie says
This bread is so easy and absolutely delicious. I am trying to cut out ultra processed food from my diet so I like to make my own bread as I know exactly what has gone into it. This no knead bread is a game changer for me, so quick to make and with very little effort.
joskitchenlarder says
Hi Jeannie, Thank you for lovely feedback. It makes me really happy knowing that it's a go to recipe for so many people.
Olivia says
I have made this recipe so many times now, it is my regular bread recipe so I make it two or three times every week. I make it both wholemeal like the recipe, and with 100% strong white flour if I fancy white bread, and it works perfectly both ways. I don’t currently have a bread tin because we are in the process of moving house and it has got packed away, but this recipe also works amazingly in a medium casserole dish used as Dutch oven. I bake it covered for half an hour then uncovered for half an hour. I have never had this recipe go wrong and I absolutely love it. So easy, and my husband says it’s the best bread he’s ever tasted! Thanks ☺️
joskitchenlarder says
Couldn't ask for better feedback, thank you so much for taking the time Olivia.☺️
Penelope Williams says
Thank you so much, we have now made this bread a few times with different flours and it’s amazing. I have arthritis in my hands and it has changed our lives we wanted to make good wholesome bread and this recipe works every time so thanks again.
joskitchenlarder says
So pleased to hear that Penelope, thank you so much! 🙂
Jill says
Do you know the full loaf weight when baked?
joskitchenlarder says
Hi Jill, Never weighed it but my guess would be 800-900g. Hope that helps.
Susanne says
Thank you. Thank you!!! I make this all the time. It's easy enough for me to make this regularly without spending hours and hours and I get to eat bread without all the nasty additives.
Please can you tell me if this could be made in a bread-maker so I can set and forget?
joskitchenlarder says
Hi Susanne, Great to hear you keep enjoying the bread.🙂 I'm afraid I don't have a bread maker so can't advise, sorry.
Josie says
Great recipe no messing and very easy to do!
joskitchenlarder says
Glad you like it! Thank you!
Maria says
Oh wow! This bread is the easiest I’ve ever made and tastes amazing. Thank you so much for the recipe. X 😊❤️
joskitchenlarder says
Thank you for lovely feedback Maria 😊x
Yvonne Fenney says
Hi Jo
Just made this bread and its super easy...will most definitely be making it again
joskitchenlarder says
So great to hear! Thanks Yvonne 🙂
Lee says
Tried this bread today and love the ease of making it! Process was easy to follow and it tasted great. Just one question, i cooked my loaf in a pullman pan with the lid on at 200 degrees for 55 minutes. I waited for the loaf to cool completely before slicing and it still seemed gummy inside. Is this the texture it’s meant to be? How can I make it fluffy like normal bread?
joskitchenlarder says
Hi Lee, This bread isn't gummy at all. It sounds like it was a bit underbaked. I've not used pullman pan before so can't really tell whether it would affect the baking time? Have you checked your loaf for doneness by tapping it at the bottom? Hollow sound all over the bottom would be an indication that it's done. Perhaps next time try baking it a bit longer or without the lid. Hope that helps.
Christine says
Hi - just found your bread recipe and am excited to try it but I don’t have an airing cupboard to prove it in, any suggestions as to where might be the best place to leave it to prove. Can I prove it in the oven on a low setting?
joskitchenlarder says
Hi Christine, Personally, I wouldn't use the oven. You can simply leave it on the kitchen counter and the dough will prove there no problem. It might be a bit slower but it will happen. If you have warm radiators you could also pull up a chair to one of them and put your bowl with the dough right by it. Hope that helps. Enjoy the bread! 🙂
Christine says
Many thanks your prompt reply! I made the bread this afternoon leaving it in the lounge on the coffee table and it has risen beautifully. I gave it 55 mins in the oven but think it could have had 60mins as it looked slightly doughy in the middle, will try that next time. Many thanks for this easy recipe!
joskitchenlarder says
No problem at all Christine, glad it worked well. 🙂 As for the timing it might differ a bit depending on your oven and its thermostat and how accurate it is. I highly recommend inexpensive oven thermometers that you hang off one of the shelves to see the actual temperature of the oven. Hope you enjoy the bread! 🙂
Anne says
Very easy to follow recipe. Bread turned out really well. Inside was lovey. However,, the crust was dark and hard. Any suggestions regarding this would be appreciated
Thank you
joskitchenlarder says
Hi Anne, Glad you like the recipe. As for the crust, it's hard as it comes out of the oven but it does soften a bit as it cools down. You can also brush the top with some butter the moment it's out to help it soften or simply cover it with clean tea towel. Both tricks work really well. In terms of crust being dark, it might be that your oven is just a bit too hot as oven thermostats do differ and temperature they display might not be accurate. Next time you bake the bread, keep a watch and when you see that the top is getting a bit dark too soon, simply cover it with some aluminium foil to protect it. Hope that helps. 🙂
Rosie says
Hi Jo,
This recipe is a life saver for me. I'm trying to de-ultra process our lives and made this last week for me and my hubby but as I find kneading difficult because of arthritis, a no knead recipe is perfect for me. We love seeded bread so I was wondering where in the method to add the seeds like pumpkin, sunflower etc. to the dough? Could I add it with the dry ingredients at the beginning? Or wait until after the first prove when it's sticky and about to go into the loaf tin? I want them to be properly incorporated so we get some in every slice. And I'll put sesame seeds on top too.
Thanks
joskitchenlarder says
Hi Rosie, So lovely to hear you've been enjoying the recipe :). As for incorporating some seeds into the bread, you can do it at the very start as you're mixing your dough. You might want to add a splash more water to allow for the fact that the seeds will soak some up, although sunflower and pumpkin seeds are not too bad actually. Hope that helps.
Louise says
What a great recipe, thanks for sharing! I didn’t have the right bread loaf tin so I decided to make them into small rolls, and wow they were so good! I will definitely make them more often as my family enjoyed them and they were so easy!
joskitchenlarder says
Thanks Louise, glad to hear it! 🙂
Joe Croker says
Tried the recipe and it was a success. I believe it is the best I have baked up to now. Thanks.
joskitchenlarder says
That's brilliant Joe! Thanks so much for lovely comment.🙂
Lorna Brindle says
Hello Jo,
I’m so impressed with your recipe. Each time I use it it always turns out well. I only have a small portable oven, so I have to cover it sooner with tinfoil, and it doesn’t take as long to cook.... 35-40 mins. Love it!! Thank you
joskitchenlarder says
Hi Lorna 🙂 So glad you like it!
Martine Gaillard says
It is the first time I bake bread and must admit this recipe is very good to follow. I used only wholemeal flour as I cannot eat plain flour. I also used dried active yeast so I reduced the amount of water added to the dry mix as I needed 150 ml to activate the yeast before adding it to the dry mix. I baked the loaf for 55 minutes at 200 degree C in a fan oven, and covered it with foil after 20 minutes because the top was getting quite dark. The loaf has great taste and almost perfect texture, although a little dense, but I think it is because of using strong wholemeal flour. The only problem is that the baking paper got stuck to the bottom and sides so I will not use it next time. Thank you for this recipe!
joskitchenlarder says
Thanks for your lovely feedback Martine! Wholemeal flours are quite "thirsty" when it comes to liquid. I assume you did use 400ml but you've divided it initially to use some of it to activate the yeast? 100% wholemeal loaf will definitely have denser crumb to those that are made with mixture of white and wholemeal but as long as you've enjoyed the taste that's all that matters. If you notice next time that it's a bit of a struggle to mix dough up and it looks dry, you can always add a touch more water to accommodate 100% wholemeal. 🙂
Johann Groenewald says
Wow should have found this sooner. So easy and fantastic result. Do you do any books for more bread baking ideas?
joskitchenlarder says
Hello Johann, Thank you for your lovely comment! 🙂 I don't have any books at this point am afraid but there are few more bread recipes on the blog you might want to take a look at. You can browse over at https://www.joskitchenlarder.com/category/bread/ I hope that helps.
Roger Smith says
Made this loaf on numerous occasions and its a success everytime. It gets very positive comments from friends and family.
Its always the one I choose to make.
joskitchenlarder says
Thank you so much Roger! It's great to read it's the recipe you keep coming back to. 🙂
Fay says
Lovely, tasty and so easy. I haven't tried extra seeds yet but other comments make me want to have a go. The first time I tried it I found I didn't have any plain flour so made it with all wholemeal which was delicious too. Next to try making rolls.
Thank you Jo.
joskitchenlarder says
So pleased to hear you like it Fay! 🙂
Tim says
This loaf came out with a great crust. I added some bread improver, and some ground wattleseed which gave it a lovely nutty flavour. Toasted the next day and covered in butter and golden syrup was *chef's kiss*.
joskitchenlarder says
Hi Tim, Thanks for your lovely feedback! This bread is gorgeous when fresh but it also makes a fantastic toast for sure 🙂. I had to look up wattleseed as never come across it before. It sounds delicious, will definitely have to try it!
Sue says
Just love this quick bread recipe! its now my go to in between my sourdough bakes. I put seeds on the top as well as rolled oats. Fantastic recipe thank uou
joskitchenlarder says
Thanks for lovely feedback Sue! That's exactly what I do at the moment. It's my quick go to when I forget to feed my sourdough starter or we realise we're out of bread and need something quick. I'm so pleased you love the recipe. 😊
Pam says
Fantastic recipe....works every time. I do 2 loaves at a time and then turn them around half way through baking time for even browning.
joskitchenlarder says
Brilliant! Thank so much for lovely feedback Pam. 😊
San says
Best bread recipe but why is my bread hard on the top.
joskitchenlarder says
Hi San, Thank you!🙂 Top softens as it cools down but brushing it with some butter helps or simply cover it with a clean tea towel which will do the trick as well.
Pam Lynn says
Fantastic easy recipe. Works perfectly every time. Delicious wholemeal bread foe sarnies or toast. Don't buy bread any more.
joskitchenlarder says
Fab! 🙂 Thank you for such a great feedback!
Deb says
Was searching for a recipe using wholemeal bread flour (trying to clear out my larder). Had already tried a wholemeal foccacia which had turned out pretty dense. Loved this recipe with the mixture of wholemeal and plain flours. Was amazed on how good the rise was with just pouring warm water straight into the dry ingredients. No need for a knead! Don't currently have a working oven, so baked two half loaves in my air fryer. Result was a gorgeous crust and really lovely fluffy bread. Will return to this recipe again. Thanks!
joskitchenlarder says
Hi Deb, Thank you so much for such a great feedback! I'm so pleased to hear you loved the recipe and so good to know you got a nice result in the air fryer too. Brilliant!
Roberta Wrotethis says
Hello,i'm Roberta from West Malaysia.i tried making your wholemeal bread today but instead of water,i used warm milk.Also i glazed the surface of my bread with egg wash.i find that after 45 minutes at 200 deg.C,the surface of my bread looked charred.Can you please tell me what i did wrong?So i forwent the 55 minutes stated in your recipe.The crust was thick and crunchy and the texture of bread was soft.tq
joskitchenlarder says
Hello Roberta, I'm afraid substituting water with milk is most likely the culprit here. The fat and lactose in dairy milk will give you softer texture but the crust will be prone to browning more if baked at the same temperature as the loaf with added water. This recipe is best followed as is or alternatively, you could experiment with lowering the temperature of your oven next time you bake. I would also suggest using simple oven thermometer to make sure the oven temperature is always at the level you want it to be as oven thermostats aren't always accurate. Hope that helps.
Patricia James says
can this recipe be prepared in a bread maker then cooked in the oven
joskitchenlarder says
Hi Patricia, I'm afraid I don't use bread maker so I don't know.
Lisa says
Delicious. Can't believe how little effort was required. Thank you so much.
joskitchenlarder says
Thank you! My pleasure Lisa. 🙂
Rob says
A very delicious and really easy loaf to make with a great crust and soft 'bouncy' crumb. I will most definitely be baking this again!
joskitchenlarder says
Brilliant! Thanks Rob! 🙂
Ann Eke says
I can’t believe how easy this bread recipe is, and the results are better than any of the other bread recipes I’ve tried!
joskitchenlarder says
Thank you Ann! 🙂
Carole Russell says
Absolutely love this recipe! It’s easy and very quick. I made two loaves and they are delicious! Thank you so much for sharing your recipe! I love your blog! 💖💖
joskitchenlarder says
Thank you so much Carole for such fantastic feedback, it really means a lot! 🙂
Phyllis Zlangley. says
Hi Jo. I’m new on this site. I’m going to try your bread recipie. But am wondering if 200 C would suit my oven as it is fan assisted. Would appreciate your advice.thanks.Phyllis L. (Wales)
joskitchenlarder says
Hi Phyllis,
Lovely to have you. 🙂 I use fan assisted oven for all my recipes and 200C is perfect for this recipe and my loaf is ready after exactly 55 minutes. If you know your oven and its thermostat is pretty reliable as far as temperature goes I think you should be fine. I hope you enjoy the bread. 🙂
SAN. says
This is the best bread recipe. I use cup measures . Can u please verify quantities of plain and whole meal flours.l also found that l needed to increase the water to make a sticky dough would that be correct. Thank you.
SAN.
joskitchenlarder says
Hi San, I'm glad you like the recipe. 🙂 Regarding the quantities of the flour they're stated in the recipe card and although I do have cup conversion on there, when it comes to baking I would always recommend weighing the ingredients in order to get the best results. If you found the dough too dry increasing the water was the right way to go. As you used cup measurements the overall amount of flour might have been different from the 500g hence the need for more liquid. Also the flours we use differ and some require more water than others which might have been a culprit of drier dough. I hope that helps. 🙂
Caroline says
This was really easy to cook and tasty with some sunflower and caraway seeds mixed in and sprinkled on top. It didn't rise that much though and was a bit stodgy so Im wondering if I should have cooked it for longer? It was in for an hour and the outside was nice and crusty but quite dense inside. I wasn’t sure if I could put it back in the oven once I had sliced it? It was still yummy though especially when it I tried it warm and the butter melted 🙂
joskitchenlarder says
Hi Caroline, Nice to hear that you enjoyed the bread despite it not turning out quite as it should. 🙂
Not knowing details on how you went about the recipe and flour(s) you've used it's hard for me to troubleshoot. The bread should not be dense and an hour should be plenty for it to be baked if your oven was at the right temperature. Did the dough rise nicely during the first proofing and then again in the tin before you put it in the oven? If it did than it might have been issue with the oven temperature. If it didn't there might have been issue with the yeast? Perhaps the water was too warm and affected the yeast or you've put it close with salt that might have affected it? Have you followed the recipe to the letter? Generally, it really is a very forgiving recipe so perhaps trying again and following it and all the tips should help. Using one of the cheap oven thermometers might be useful too as thermostats in our ovens can be quite temperamental.
I would definitely not return it to the oven after slicing though. Do let me know if you have any questions and I'll try and help.
To the better loaf next time! 🙂 x
Pamela says
Wow this bread was so easy to make & delicious too!... i'm so glad you had the step by step pics bacause if i hadn't seen them once the mix went into the loaf tin i would have thought this is never going to work..so pleased i was proved wrong!...i nearly slipped up with the oven temp i put it in @ 200°c then after 10 mins realised because mine's a fan oven i should reduce it to 180°f so caught it in time thankfully, it turned out lovely & i loved the crusty top!... thank you for this recipe.
joskitchenlarder says
Hi Pamela, Thank you so much for lovely feedback! I'm so pleased the recipe worked well for you. 🙂
Maggie says
Can I put seeds in the dough as well as on top???
joskitchenlarder says
Hi Maggie, Yes, feel free to add the seeds to the dough and sprinkle them on top if you want.
Georganne says
Thank God I found your recipe again...the recipe was beautiful...I don't want any other bit couldn't rem your name...thx so much
joskitchenlarder says
No worries Georganne 😉 So pleased you managed to find it and that it worked for you! 🙂 x
B says
I made this bread yesterday morning and OMG absolutely so simple and absolutely so delicious 🙏🏻 It went down a treat with everyone. I usually make soda bread and was a bit sceptical about using yeast and kneading etc having had no luck with any previous recipes. Thanks a lot Jo for sharing wonderful recipes🙏🏻👏 Today I’m going to make your hot cross buns🤞 I’ll be spreading the good news stories!!!
joskitchenlarder says
You're more than welcome and thank you for letting me know. It's always so nice to receive such a lovely feedback! 🙂
Taryn says
This is the first time I’ve made bread, I wanted to make a loaf for my 15 month old as I was tired of sifting through ingredients on grocery store breads and always being disappointed. Unfortunately my husband and I have already devoured the entire loaf and my son only had one slice 😂. Thanks so much for posting this recipe, it’s super easy and the bread is so nice and fluffy!
joskitchenlarder says
You really can't beat simplicity of this loaf, both in terms of technique but also ingredients (no weird unpronounceable stuff included). It makes me super happy it's such a huge hit with you! Thank you for your lovely feedback! 🙂
Susanne says
Thank you for this recipe! It's something I can do long-term as it is very simple. It has now become my daily bread. So easy, great shape and texture. Love it!!!
joskitchenlarder says
So pleased to hear that Susanne! Thank you! 🙂
Smita says
Hi Jo,
I baked the bread yesterday following your recipe and it turned out just perfect. Easy to follow your recipe.....thank you for that. I needed a bit more water than 400 ml and it worked fine. To improvise 🙂 I added dried thyme and dried parsley and the bread had a nice fragrance. Thank you for the easy recipe and will repeat many more times.
joskitchenlarder says
Thank you Smita! 🙂
Alex says
I'll try this out tomorrow. I've made plenty of traditional as well as no knead breads before but I haven't found a good wholemeal sandwich bread that's easy to slice, not too dense but holds up well as a sandwich.
Do you shape the loaf at all or just scoop the dough into the pan?
joskitchenlarder says
Hi Alex, There is no shaping required with this loaf, simply transfer it from the bowl into your tin.
Holly says
Thank you for such a great recipe. The easiest and tastiest bread I've made from scratch. Much better than the bread machine one. Excellent toasted.
joskitchenlarder says
You're more than welcome Holly! Thank you so much for such a lovely comment and I'm so pleased you like the recipe. 🙂
Lynne says
Best bread I have ever made. I have not made bread for a while as I have arthritis in my wrists and thumbs so kneading is a definite no. Not keen on bread makers. Now I don't even have to think about it, thank you so much for your delicious recipe and low in calories is a bonus.
I shall pass it on to my friends and family.
Got a cups tea and going to browse all your recipes with interest and will try quite a few.
Lynne
joskitchenlarder says
Hi Lynne,
Thanks so much for your lovely feedback! It's so good to hear that this recipe makes it possible for you to bake your own bread again. 🙂 All the best! x
Mish C says
Hi there
Could I add flaxseeds to this recipe & keep it 100% wholemeal flour?
Thanks!
joskitchenlarder says
Hi Mish, You can add flaxseeds to the recipe no problem or even mixture of seeds. I would not go over 100g overall though. As for 100% wholemeal flour yes you can do that but your bread will be much denser and you might also need to use more water as wholemeal flour is quite "thirsty". You are after that sticky dough as on the photos. Having said that, be careful when adding extra water and only add tablespoon at a time as not to overdo it. I hope this helps. 🙂
Natu says
OMG.
This recipe is amazing! I won't lie: I had my doubts with such sticky-liquidy texture, but you proved me wrong. This is now my favourite easy bread recipe.
Greetings fron Argentina!
joskitchenlarder says
Hello Natu 🙂 I'll never get tired of reading such lovely comments. Thank you and I'm super happy I could prove you wrong in this instance! 😉
Lowri says
I made this yesterday *while watching Queen Elizabeth's funeral. I am amazed at how easy it was and delicious as well! Thank you for your lovely blog!
joskitchenlarder says
Hi Lowri, Thank you so much for your lovely comment! x I'm so pleased you enjoyed the recipe! 🙂
Joan Wilshaw says
Hi Jo
Using this recipe can I make it into rolls instead of a loaf.
Thanks
joskitchenlarder says
Hello,
I wouldn't use this recipe for making rolls due to consistency of the dough. It is very sticky and pretty loose and it would be difficult to shape the rolls out of this dough. You can use Easy Bread Rolls recipe and sub half of the flour with wholemeal flour instead.
Martyn says
As a newcomer to breadmaking, this was one of the first recipes I found and has become my standard, one I keep coming back to. Easy to make, and a lovely loaf every time from the very first one. Thanks!
joskitchenlarder says
So pleased you like it Martyn! 🙂
Liss says
I have never made bread before and I do love bread. I wanted to learn to make a healthy version. I tried this recipe with 80% whole wheat, no sugar and reduced salt. It’s so deliecious. Had to use more water due to more whole wheat. As I do not have an oven, I just used my multi cooker bake function without pre heat function. It turned out well. Best bread I have ever had! So delicious when warm! Thank you so much!!!! Never buying store made ever again:-)
joskitchenlarder says
So pleased it worked so well for you! 🙂 x
Jackie says
Absolutely fabulous and so quick to make. I’m in my 70’s so kneading is difficult so this is ideal. Added pumpkin and caraway seeds and that Devine. Thanks for recipe.
joskitchenlarder says
Hi Jackie, Thank you so much for such a great feedback! I'm so pleased you enjoy the bread!
Magda says
Easy recipe and the bread is absolutely delicious! I soaked mixed seeds before putting them on top to stop them from burning. Highly recommend this recipe 👍
joskitchenlarder says
Thanks so much for your lovely feedback Magda! Great tip about soaking seeds too! 🙂
H from NZ says
^^^forgot to add rating
joskitchenlarder says
Thanks so much!
Andrew Williams says
Hi, made this tonight and turned out amazing.
I did half the salt but was still too salty for my taste.
I will next time only use a pinch.
Thanks for the really easy breakfast loaf.
joskitchenlarder says
Hi Andrew, I'm glad you like the loaf! 🙂 Salt is quite an individual thing so definitely adjust to your liking.
Paul says
Hi I have a Panasonic bread maker can this be used to make this, if so what program?
Thanks
joskitchenlarder says
Hi Paul, I'm afraid I don't know, sorry.
Tim says
Hey there joskitchenlarder,
I have Morphy Richards Fast Bake bread machine. As usual... the paddle shaft bearing breaks down due to all forces applied when kneading the dough plus the heat finishes the breakdown of the seal causing leaking of fluids. For awhile, I used to mix all ingredients in bowl and then chuck into machine pan and kick off the required bread program. Eventually tho, the shaft just gave totally up.
NO WORRIES... I never liked using a machine anyway! Is great to mix>knead>rest>knead>prove>slight knock back and put into tin/pan for final pre-bake rise.
MY PAN... is the baking machine pan!
MY OVEN... is the baking machine!
Most if not all machines have a 'bake/heat/oven' only program. Mine's program 12 for 1hr. The temp stays at about 190c.
Total easy peasy!!!
Have a go and btw, soooo much cheaper with the electric bill!
I actually put mug of boiling water in machine, close lid with towel over top and side vents. Now, I get along and make the dough, etc...
When dough ready for putting into pan, remove the hot water mug, just pop into baker, close lid putting back towel on top/outside and let the gently heated, damp interior provide the [for me] ideal climate for final rise before plugging in machine and turning on the bake program.
As said already, is massive electricity savings - guaranteed and brilliant bread at the end.
Cheers
Tim
😉
Tim says
@joskitchenlarder
Blimey! excuse me for not heaping congrat's to you for the no fuss, strain or worries straight forwards and down to earth recipe.
Yummmm!
Tim
joskitchenlarder says
Thanks!
joskitchenlarder says
Thanks Tim for the tip when baking in the bread machine. Personally, I don't have one but am sure some of my readers do. 🙂
Evie says
Made this yesterday and it's lovely, so easy too! Thank you soo much for including the step by step pictures, I'd never made bread before so they were incredibly useful for making sure I was doing everything right! 🙂
joskitchenlarder says
I'm so happy to hear you found step-by-step pics helpful, thanks so much Evie! 🙂
Jackie says
I’ve followed so many bread recipes before that required kneading and used honey and other special flours, just to get a result which didn’t feel worth the effort and the ingredients expense. Your recipe, however, is simple, low in sugar, oil-less and best of all - DELICIOUS! No kneading means I can make it so quickly. I often make double the amount and split it in a cob and a loaf, which I slice up later and freeze for future use. This recipe is a winner and I still can’t believe it requires less time and effort than any other bread recipe I’ve ever tried! My favourite part of it? The crust. Oh my, I better go for a slice now, haha.
joskitchenlarder says
Hi Jackie, Thank you so much for your kind words, I'm so pleased you love the bread! 🙂
Mary Carnie says
Hi. This no knead mix of white and whole meal flour is great. It tastes so good. I was wondering if I could add a tray of boiling water to the bottom of the oven while loaf is baking to make it less dense. Or is this not advisable. Thank you in advance.
joskitchenlarder says
Hi Mary, I have never baked this particular bread with steam as the beauty of this loaf is its simplicity but you could definitely try it. I don't think it will affect the density of the bread though, more the crust. Do let me know if you try it. 🙂
H from NZ says
First time making wholemeal bread (sans breadmaker); made this evening, turned out excellent even though I made it in my round tart pan/loose base tin as I don't own any bread tins...yet 😂 Everyone loved it, so there was nothing left to save for tomorrow. Thanks so much for our new regular wholemeal go to.
joskitchenlarder says
Thanks so much for lovely feedback! Looks like you might need to bake another one soon! 😀
H from NZ says
Haha am currently waiting for the next one to be ready. I doubled the recipe but put a bit too much water in but so far it looks good ...we shall see in about 12 mins😅
joskitchenlarder says
Brilliant! Hope all went well!
Judy says
I was so pleasantly surprised and happy with the result of this recipe! My husband and I both think it’s a keeper. You’re right about it being best the same day it’s baked, but my husband had it this morning toasted and loved the inside part. He’s not big on crust. I am. Thank you for sharing your recipe.
joskitchenlarder says
You simply cannot beat homemade bread on the day it's baked but this one definitely toasts beautifully too. I'm pleased you both like it and thanks so much for lovely feedback Judy! 🙂
Lilyn says
Hi Jo,
Can I use 370ml warm milk n add 30g melted butter to make it 400ml?
Thanks 😊
joskitchenlarder says
Hi Lilyn, I'm afraid I haven't tried this recipe with milk and butter in place of water so you might have to experiment. 🙂
Sian says
Hey there,
I just made this bread and it is absolutely divine! Thank you so much.
Sian
joskitchenlarder says
So pleased to hear Sian! Thanks so much! 🙂
Wendy says
I loved this so crusty! My husband loves white bread, would it work and be just as crusty with just white flour?
joskitchenlarder says
Hi Wendy, I'm so pleased to hear you enjoyed the bread. 🙂 The crust should be similar whether you use the mixture of flours or just the white one. 🙂
Ava says
Hi Jo,
I am wondering if I can leave the mixture sit over night and then bake in the morning?
Thanks,
joskitchenlarder says
Hi Ava,
I've never done it with this particular recipe but if I was to do it I would do first proving of dough and once doubled in size I would deflate it and transfer to baking tin as per recipe, cover and put into the fridge overnight for its second rise. Fridge is a must as otherwise dough will overproof. Then in the morning let the loaf come to the room temperature as you preheat the oven (or a bit longer depending on whether it doubled in size in the fridge or not) and then bake.
Hope that helps. 🙂
Maurice McNelis says
I have made this bread many times now and still get a great taste every time. Thank you
Mo
joskitchenlarder says
That makes me very happy! Thanks so much for great feedback Mo! 🙂
xanthoula says
May you let me know please if I don’t prefer to add sugar and the whole flour is whole meal only, is it possible?
joskitchenlarder says
Hi,
You should be fine to leave sugar out completely. It has been included to help the yeast act faster and dough rise quicker but it shouldn't affect overall loaf.
As for the flour you can use just wholemeal flour but your bread will have denser consistency than when using half white and half wholemeal. Also you might need to add a bit more water to the dough depending how "thirsty" your flour is. You want your dough to be sticky and not too dry.
Hope that helps.
Patricia Betts says
I ve run out of plain flour can I use 50% self raising to 50% strong whole meal flour,the bread is amazing 👍🏻👍🏻
joskitchenlarder says
Hi Patricia, I'm super chuffed that you like the bread! Self-raising flour wouldn't be a good substitute for plain flour I'm afraid. You could use 100% strong wholemeal but the loaf will be heavier and denser than that made with 50/50 white and wholemeal.
Dwight says
Hello Jo. I am a relatively inexperienced baker and have never made bread before but I will be trying this recipe soon. I presume 'deflate the dough' means press it flat with the back of a spoon but thought I would check before I start. Please would you let me know? Many thanks.
joskitchenlarder says
Hello Dwight, As this is a sticky dough, you simply go in with the spoon and mix it lightly so that its volume goes down. I hope that helps and that you enjoy this yummy loaf. 🙂
Dwight says
Thanks Jo, I gave it a go this morning but it came out a bit gooey in the middle despite me leaving it for an hour in the oven and letting it rest (covered) for 30 minutes after taking it out. I'm guessing my mix was too wet so will bear that in mind when I next try it. I think I will halve the proportions next time as well as it's a lot of loaf for just one person.
joskitchenlarder says
It sounds like your loaf wasn't fully baked which after an hour in the oven makes me think that oven temperature wasn't high enough which might be down to oven thermostat. Did you bake your loaf at 200C/400F and did it sound hollow when tapped underneath once out of the oven? As long as you followed the recipe to a T your dough shouldn't have been too wet. If you used mixture of white and wholemeal flours, 400ml water should have been just fine. As I mentioned in my previous comment, this dough is quite sticky.
I hope this doesn't put you off this bread as it really is a very reliable and foolproof recipe.
Dwight says
Thanks Jo, no, it hasn't put me off at all - I'm proofing another mix as I write this! Yesterday's did sound hollow when I took it out of the oven, which although is a fan assisted type I still set to 200 degrees as the recipe states. Fingers crossed this time!
joskitchenlarder says
Great, I hope the second loaf was successful. 🙂
Annaliese Brown says
This was my first attempt at wholemeal bread, and I must say this recipe works really well. My oven seems to be quite fast so my loaf cooked in 45-50 minutes. My husband said ' did you make that? It looks so professional!'
The texture is quite dense but we like it, feels more homemade.
joskitchenlarder says
Hi Annaliese, Your husband's reaction speaks for itself 😊 I'm so pleased to hear you both enjoyed this loaf!
Weiyen says
I made the loaf today and spread some butter over the loaf as it cools and that worked perfectly to soften the crust. However, the bread feels more dense than fluffy. How can I make the bread less dense?
joskitchenlarder says
Hi, Sorry to hear your bread feels more on a dense side. I assume you followed the recipe to the letter with 50-50 white and wholemeal flours? Couple of things that come to mind not knowing exactly what you might have done differently if anything at all would be either over-proofing or more like under-proofing the dough which might have affected the crumb. Another thing would be yeast that wasn't fresh or became inactive by the reaction with salt or water which might have been too hot. I hope that helps a bit.
Paula says
Best and easiest bread I ever made. I already had a good wholemeal bread recipe but it was too complicated, and I needed something I would WANT to make everyday... And this recipe is not just easier that the one I had, the flavor and texture is so much better! Thank you so much for sharing this great recipe! ❤
joskitchenlarder says
I'm so pleased Paula and thank you so much for your lovely feedback!😊
Chris Pankhurst says
So easy to make! My bread maker gave up the ghost so i found your recipe. I wont bother buying another machine this is so much better. I love it 🥰
joskitchenlarder says
Yay! So pleased to hear you love the recipe Chris!😊 Thanks so much for lovely comment!
Ruben Kaplan says
Great Recipe! I've already done it a hundred times with several variations, including honey, rye flour, spices, etc. It's so easy and tasty! Thank you for sharing!
joskitchenlarder says
Hi Ruben, Thank you so much for your lovely feedback! I'm so pleased it's your go to recipe now! It's great to read that you really made it your own and took advantage of its versatility.
Michael says
I was ready to give up bread baking because my efforts were pitiful. Problems with my joints makes kneading very painful. I happened on your site and decided one last try. WOW my first attempt was amazing. My loaf of no knead bread looks just like yours and is delicious. Thanks so much. I look forward to trying more of your recipes. Regards Michael.
joskitchenlarder says
It is so lovely to read such a great feedback Michael, thank you! I'm so pleased you decided to give this loaf a go, it really is one of the easiest and most delicious breads and I'm really happy it turned out so well for you too!
Agnes says
I’m so bad at baking but this bread come out so delicious, crispy outside and so moist inside 🙂 I put some pumpkin seeds and some sunflower seeds on top and it looks better that from the shop and the taste is amazing 🤩
joskitchenlarder says
Thanks so much for your lovely feedback Agnes! x
Michelle says
Simply delicious. Love the texture.
First time I made the loaf I didn’t add enough water so it was really dense. But second time round it came out perfectly. I’m sat here dipping it in steak and ale stew!
Just wondered if you can increase the quantities to make a larger sized loaf. Say by half again. Any advice welcome.
joskitchenlarder says
Hi Michelle, I'm so please you enjoyed the bread! 🙂 I've never made this loaf bigger but as long as you increase the quantities of the ingredients in right proportions (by half again sounds good to me), you should be fine. You will need to use bigger loaf tin though and your baking time might increase so do keep a watchful eye and check for doneness as per the advice in the post.
Kathy says
This bread is awesome! Just the right amount of density, moisture and texture. I used white bread flour and plain wholemeal flour and it came out perfect! Will try it with wholemeal bread flour next time (if I can find it).
Thank you for this recipe!
joskitchenlarder says
You're more than welcome Kathy! 🙂 I'm so pleased you like the recipe!
Fiona says
First time making bread, couldn't believe how easy this was!! Really lovely loaf and much nicer than shop bought bread, Thank you.
Can I add to the recipe? Was thinking of maybe onion power, garlic, sun dried tomatoes. If so at what point would I add them?
joskitchenlarder says
Hi Fiona, I'm so glad you found this recipe nice and easy! 🙂 You can definitely go for some extra flavourings here. Add them with all the other ingredients at the beginning. When adding sun dried tomatoes make sure they're well drained from oil and well chopped. Enjoy!
Bernadette says
Excellent recipe was so easy.Bread was a lovely texture was so good.I freezed half after slicing it was perfect for toasting.Thanks my now go to recipe for bread making.
joskitchenlarder says
Hi Bernadette, So fantastic to hear, thanks! 🙂
Sue Day says
Just wandering whether the dough can be left to proof overnight in the fridge?thanks
joskitchenlarder says
Hi Sue, I'm afraid I haven't tried it with this loaf. I know it can be as easy as simply putting your bowl with dough in the fridge to prove without adjusting the amount of yeast but sometimes there is a need to reduce the amount of yeast used. Without trying it out first I cannot really advise.
Esther M says
I have made many different types of bread and this recipe was by far the simplest. I love my crusty bread so its perfect. I did find it a bit on the salty side though, do you recommend putting in half the salt instead?
joskitchenlarder says
Hi Esther, I'm so pleased you like the recipe. 🙂 The amount of salt is definitely a personal preference so feel free to adjust it to suit your taste. Halving it would be a good start and you can then go from there if you still find it too salty or perhaps not salty enough.
Glenn says
Hi Jo
Iv'e baked a couple of loaves using this recipe and both turned out perfect,tasty and so easy. Have passed on the recipe to friends and family.
I'll be baking lots more.Thanks a million.
Glenn
joskitchenlarder says
Hi Glenn, So happy to hear and thank you so much for taking the time to let me know. 🙂 Jo
Baking Scientist says
Thank you for sharing this great recipe. I halved the recipe and baked a pretty looking legit bread! The texture of the bread is like artisan bread, which is exactly how I like it. Hope to see more easy bread recipes like this from you 🙂
joskitchenlarder says
Yay! Thank you so much for such a great feedback. 🙂 I'm so pleased you enjoyed this simple loaf!
Amanda says
Thanks for the great recipe! I used active dry yeast which I put in the water + sugar mixture first to activate, then added the dry ingredients. Came out exactly as pictured and is very tasty. I brushed the top with vegan butter to soften the crust which is a personal preference but also adds a nice flavor to it. Will definitely be making this again!
joskitchenlarder says
Hi Amanda, Many thanks for such a great feedback. I'm really pleased that you like the bread and the recipe worked well for you when using active dry yeast as well! 🙂
Marie says
I made this bread today,I was surprised with how crusty the outside was, I would like it softer, I followed the receipt exactly, could you put a water bath under the bread , this could form some steam, and maybe a softer crust.
joskitchenlarder says
Hi Marie, This loaf is on the crusty side as I have mentioned in the post as loaves without any fat tend to be crustier. The crust does soften a bit as the loaf cools though and if you'd like to help this process along you can cover it with a clean tea towel as it cools (you can even dampen it a bit first). Another way of softening the crust would be brushing some melted butter/vegetable spread as soon as the loaf is out of the oven and on the cooling rack. I hope that helps.
Miranda H says
Brilliant! So easy to make and tasty 😋
I'd love to make a bigger batch. Is it as simple as doubling the recipe? Can you also freeze the dough and bake at a later date?
joskitchenlarder says
Hi Miranda, I's so pleased you've enjoyed making and eating this loaf, lovely feedback like that always makes my day! Making a bigger batch is indeed as easy as doubling the recipe. As for the freezing I have never tried freezing unbaked dough so cannot speak from experience here. I'm going to try and freeze an unbaked loaf just to test soon and will add my findings to the post.
Luiza says
Amazing recipe!!!! Thank you so much. I tried so many different recipes but this worked out perfectly.
joskitchenlarder says
I'm so pleased Luiza! 🙂 Thank you so much for your lovely feedback!
Karen says
Can you also make this bread without a tin - by just shaping it into a round?
joskitchenlarder says
Hi Karen, I haven't tried it as loaf shape works for us. The dough itself is a bit wetter than that of a loaf you can shape and bake on the tray so it could spread out a bit. I think tin works best for this particular recipe. Hope that helps.
Rejily says
Hi
I have two types of yeast with me.
1. Active dried yeast (directions say that it needs to be dissolved in water)
2. Instant yeast.(direction says no need to reconstitute in water)
Which one does this recipe call for?
Thanks for your help! Does that play a major role in determining the softness/texture of the bread?
joskitchenlarder says
Hi, As far as I'm aware the only difference between two types of yeast you described is the way in which you use them i.e. dissolving in water first vs mixing in directly into the dough. My recipe calls for instant yeast you mix directly into the dough. Hope that helps.
Siew says
Hi Jo
Thank you so much for the recipe. I have been trying out your wholemeal loaf and it had been quite a success. Can provide photos if you require.
Being from an Asian country, the majority of the population are not used to the hardy texture of the bread, would appreciate your advice to vary the recipe to have a softer and lighter texture.
joskitchenlarder says
Hello Siew, I'm really pleased you've enjoyed baking my wholemeal loaf. The only thing I can advise with this particular bread to make it softer would be to cover your loaf with the kitchen towel once out of the oven and cooling which should soften the crust. For a really soft bread you would need a recipe that includes some sort of fats (oil, butter). My Easy Yogurt Bread Rolls are much softer in texture if you wanted to give them a go. I'm hoping to have really soft bread recipe on the blog in the near future too.
Nick says
Great recipe, so easy I can make it with my 2 year old helping. Also I have put olives in after the first proof and it came out great. Thanks and keep up the good work.
joskitchenlarder says
Hi Nick, I couldn't ask for a nicer feedback, thank you! Love the addition of olives to your loaf too. 🙂
RACHEL MORTIMER says
I made bread today following this recipe. It turned out to be the best bread iv made to date. The texture and taste are perfect. I will use this recipe everytime in future.
joskitchenlarder says
Thank you so much Rachel for your lovely comment, it really made my day! I'm so pleased you love the bread and that from now on it will be your go to recipe.
Cat | Curly's Cooking says
This looks absolutely amazing Jo! Such a perfect looking loaf. I'd love a thick slice!
joskitchenlarder says
Thanks so much Cat! Not many things can be a thick slice of freshly baked bread!
Sisley White says
I love making bread and I really need to practice my wholemeal loaves. I can't wait to make this!
joskitchenlarder says
Bread is my number one comfort food at the moment! I hope you like it! 🙂
Janice Pattie says
A lovely looking loaf and such an easy technique. Thanks for taking the time to go through the steps and add photos, that's really helpful.
joskitchenlarder says
Thank you Janice! I'm glad you find step by step photos helpful. Hopefully others will as well.