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    Home » Recipes » Bread

    Published: Apr 13, 2020 · Modified: Oct 23, 2024 by joskitchenlarder · 264 Comments. · This post may contain affiliate links ·

    Easy Wholemeal Bread Recipe (No Knead)

    Jump to Recipe Print Recipe Bookmark Bookmarked!
    Close up of loaf of bread.

    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.

    Bread with couple slices cut off, butter, jam & knives.

    This post contains affiliate links, which means that if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more. Thanks in advance!

    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.

    Close up of wholemeal bread loaf & slices.

    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.

    End bit of bread in hand about to be buttered.
    Buttered slice of bread with bite marks.

    Helpful tips to make your bread baking a success!

    1. 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.
    2. 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!
    3. 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!
    4. 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.
    5. 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.
    6. 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.

    End of loaf of bread.

    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

    Wild Garlic Soup

    Roasted Tomato & Fennel Soup

    Jerusalem Artichoke & Carrot Soup

    Curried Swede Soup

    Spiced Pumpkin 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?

    Ingredients for making 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.

    Collage showing the process of making bread dough.

    • 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.

    Stages of dough proving.

    • 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!

    Proved dough moved into a loaf tin, second proving.

    If you like this recipe you might also like:

    Easy White Sandwich Bread (Soft-Crust)

    Irish Soda Bread with Yogurt

    Vegan Soda Bread

    Easy Bread Rolls

    Easy Flatbread (No Yeast)

    Easy Naan Bread Without Yeast

    Easy Yogurt Bread Rolls

    📋 Recipe

    Bread with couple slices cut off, butter, jam & knives.
    Print Pin
    4.93 from 108 votes

    Easy Wholemeal Bread Recipe

    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.
    Course Bread, Breakfast, Lunch
    Cuisine British, International
    Keyword no knead bread, whole wheat bread, wholemeal bread

    Equipment

    • Kitchen Scales*
    • Large Glass Bowl*
    • Silicone Loaf Tin 2lb/24x10cm*
    • Kitchen Timer*
    Prep Time 10 minutes minutes
    Cook Time 1 hour hour
    Proving 1 hour hour 15 minutes minutes
    Total Time 2 hours hours 25 minutes minutes
    Servings 16 slices
    Calories 117kcal
    Author Jo Allison
    Prevent your screen from going dark

    Ingredients

    Metric - US Customary
    • 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

    Nutrition Facts
    Easy Wholemeal Bread Recipe
    Amount Per Serving
    Calories 117 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 1g5%
    Sodium 293mg12%
    Potassium 88mg3%
    Carbohydrates 24g8%
    Fiber 2g8%
    Sugar 1g1%
    Protein 4g8%
    Calcium 8mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag me @Joskitchenlarder or use hashtag #joskitchenlarder!

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    Have you tried my Easy Wholemeal Bread Recipe? Leave a comment and rating at the bottom of this post, I love reading them!

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    Pin Easy Wholemeal Bread Recipe For Later!

    Wholemeal bread loaf and few slices.

    More Bread Recipes

    • Bagel with peanut butter and jam on a small plate with more bagels around.
      Cinnamon and Raisin Bagels
    • Small bowl with curd, open, jar, half a lemon and elderflowers and their leaves.
      Lemon and Elderflower Curd
    • Wild garlic butter on toast with the log of butter and garlic leaves.
      Wild Garlic Butter
    • Bunch of breadsticks wrapped in towel in a ceramic colander.
      Easy Breadsticks

    Reader Interactions

    Comments

      4.93 from 108 votes (26 ratings without comment)

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    1. SAN. says

      June 02, 2025 at 12:53 am

      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.

      Reply
      • joskitchenlarder says

        June 03, 2025 at 12:52 pm

        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.

        Reply
    2. Naomi says

      May 22, 2025 at 12:38 pm

      Hi,
      Maybe I missed this but can I just use wholemeal flour without mixing it with white flour?

      Reply
      • joskitchenlarder says

        May 22, 2025 at 3:35 pm

        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.

        Reply
    3. VK says

      April 30, 2025 at 10:24 pm

      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

      Reply
      • joskitchenlarder says

        May 01, 2025 at 11:01 am

        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.

        Reply
        • VK says

          May 04, 2025 at 8:40 am

          5 stars
          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.

          Reply
          • joskitchenlarder says

            May 06, 2025 at 11:01 am

            No worries at all. Glad it worked nicely for you. 😊

            Reply
    4. Helen says

      March 16, 2025 at 9:21 pm

      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!

      Reply
      • joskitchenlarder says

        March 17, 2025 at 10:08 am

        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! 😊

        Reply
    5. San says

      March 07, 2025 at 3:44 am

      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.

      Reply
      • joskitchenlarder says

        March 07, 2025 at 9:40 am

        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.

        Reply
    6. Debs says

      February 21, 2025 at 1:08 am

      5 stars
      First time round a great healthy loaf. 😉

      Reply
      • joskitchenlarder says

        February 21, 2025 at 8:21 am

        Thank you Debs, glad you like it.😊

        Reply
    7. Frances says

      February 09, 2025 at 3:40 pm

      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!

      Reply
      • joskitchenlarder says

        February 09, 2025 at 5:00 pm

        Hello Frances, The simplicity of this bread is definitely a game changer. I hope you enjoy it! 😊

        Reply
    8. Miranda says

      February 07, 2025 at 7:14 am

      Hi, how many days can I keep the bread in room temperature?
      Also what oil do you use for the loaf tin?
      Thanks

      Reply
      • joskitchenlarder says

        February 07, 2025 at 8:39 am

        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.

        Reply
    9. Karrie says

      February 01, 2025 at 2:39 pm

      5 stars
      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?

      Reply
      • joskitchenlarder says

        February 02, 2025 at 9:27 am

        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. 😊

        Reply
        • Karrie Dohnal says

          February 25, 2025 at 2:48 pm

          Thank you!!! I won't give up!

          Reply
          • joskitchenlarder says

            February 26, 2025 at 8:34 am

            Enjoy baking! 😊

            Reply
      • Ewa Martino says

        February 06, 2025 at 9:34 pm

        5 stars
        I would give 10 stars if possible. So easy and delicious.
        Really happy to come across this recipe.
        Making it second time this week 👌

        Reply
        • joskitchenlarder says

          February 07, 2025 at 8:40 am

          So lovey to hear, thank you Ewa! 😊

          Reply
    10. Paula Wint says

      January 30, 2025 at 1:44 pm

      5 stars
      So easy, and best bread that I've ever made. Really soft, and very easy to eat!

      Reply
      • joskitchenlarder says

        January 30, 2025 at 2:18 pm

        Thank you for lovely feedback Paula! 😊

        Reply
    11. Steve says

      January 29, 2025 at 2:38 pm

      5 stars
      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.

      Reply
      • joskitchenlarder says

        January 30, 2025 at 2:08 pm

        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! 😊

        Reply
    12. Belinda D says

      January 21, 2025 at 1:54 am

      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..

      Reply
      • joskitchenlarder says

        January 21, 2025 at 10:21 am

        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. 😊

        Reply
    13. Mary says

      January 16, 2025 at 11:13 am

      Can you put a paper liner in the loaf tin rather than oiling?

      Reply
      • joskitchenlarder says

        January 16, 2025 at 11:43 am

        Hi Mary, Absolutely, if that works better for you.

        Reply
    14. Ellie says

      January 11, 2025 at 8:21 pm

      5 stars
      I make this bread all the time it’s my favourite recipe so simple but absolutely delicious, thank you

      Reply
      • joskitchenlarder says

        January 12, 2025 at 1:50 pm

        Thank you Ellie! 😊

        Reply
    15. Anna says

      December 17, 2024 at 12:58 am

      5 stars
      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. 😉

      Reply
      • joskitchenlarder says

        December 17, 2024 at 9:50 am

        Love the sound of your additions Anna. Enjoy! 😊

        Reply
    16. Linda Gago says

      December 14, 2024 at 3:06 pm

      5 stars
      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.

      Reply
      • joskitchenlarder says

        December 15, 2024 at 9:16 am

        Glad you enjoyed it Linda, thank you!😊

        Reply
    17. Sheila says

      December 07, 2024 at 4:39 pm

      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!

      Reply
      • joskitchenlarder says

        December 07, 2024 at 8:35 pm

        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. 😊

        Reply
    18. Frances Kuhner says

      November 28, 2024 at 6:02 am

      5 stars
      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

      Reply
      • joskitchenlarder says

        November 28, 2024 at 10:38 am

        Hi Frances, So lovely to hear it's become such a staple for you 😊. Thank you!

        Reply
    19. Sandra says

      November 24, 2024 at 6:00 pm

      5 stars
      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

      Reply
      • joskitchenlarder says

        November 24, 2024 at 8:01 pm

        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.😊

        Reply
    20. Wendy Parry says

      November 14, 2024 at 12:33 pm

      5 stars
      im a novice and this recipe is so easy. Can you double up amounts to make 2 loaves?

      Reply
      • joskitchenlarder says

        November 14, 2024 at 1:15 pm

        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.

        Reply
    21. Martin Thomas says

      October 09, 2024 at 10:03 pm

      3 stars
      Bread failed to rise. Very dense although still tasty with cheese. Probably my fault or a poor batch of yeast

      Reply
      • joskitchenlarder says

        October 10, 2024 at 8:01 am

        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.😊

        Reply
    22. Marco says

      September 29, 2024 at 3:51 pm

      5 stars
      So easy. Perfect and yum!

      Reply
      • joskitchenlarder says

        September 29, 2024 at 6:33 pm

        Thank you Marco!

        Reply
    23. Mick says

      August 31, 2024 at 3:24 pm

      5 stars
      Easy to make,I hope ice done it all correct,will use in my soup tonight,just proofing now,

      Reply
      • joskitchenlarder says

        September 01, 2024 at 10:31 am

        Hi Mick, Glad you found the recipe nice and easy and hope you enjoyed the final product with your soup. 😊

        Reply
    24. Jim says

      August 29, 2024 at 3:01 pm

      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.

      Reply
      • joskitchenlarder says

        August 29, 2024 at 3:20 pm

        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.

        Reply
    25. Stephanie Lighter says

      July 21, 2024 at 4:59 pm

      Can I substitute honey instead of sugar?

      Reply
      • joskitchenlarder says

        July 21, 2024 at 7:38 pm

        Hi Stephanie, I'm afraid I haven't tried it before.

        Reply
    26. Gillian says

      July 08, 2024 at 3:56 pm

      5 stars
      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!

      Reply
      • joskitchenlarder says

        July 09, 2024 at 7:04 am

        So great to hear, thank you Gillian! ☺️

        Reply
    27. Paul Seiden says

      June 12, 2024 at 2:40 am

      5 stars
      I put a little more water in as it appeared a bit dry, it turned out great

      Reply
      • joskitchenlarder says

        June 12, 2024 at 8:03 am

        Hi Paul, Glad it turned out well. 👍

        Reply
    28. Scott Chapman says

      May 20, 2024 at 9:31 am

      5 stars
      I'm just learning to make my own bread and bake things and this was great to make. Thank you. Scott

      Reply
      • joskitchenlarder says

        May 20, 2024 at 10:04 am

        Hi Scott, So pleased to hear! Thanks.☺️

        Reply
    29. Jeannie says

      May 01, 2024 at 10:55 am

      5 stars
      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.

      Reply
      • joskitchenlarder says

        May 01, 2024 at 11:37 am

        Hi Jeannie, Thank you for lovely feedback. It makes me really happy knowing that it's a go to recipe for so many people.

        Reply
    30. Olivia says

      April 28, 2024 at 4:25 pm

      5 stars
      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 ☺️

      Reply
      • joskitchenlarder says

        April 28, 2024 at 7:09 pm

        Couldn't ask for better feedback, thank you so much for taking the time Olivia.☺️

        Reply
    31. Penelope Williams says

      April 19, 2024 at 11:50 am

      5 stars
      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.

      Reply
      • joskitchenlarder says

        April 20, 2024 at 8:18 am

        So pleased to hear that Penelope, thank you so much! 🙂

        Reply
    32. Jill says

      April 16, 2024 at 9:50 am

      Do you know the full loaf weight when baked?

      Reply
      • joskitchenlarder says

        April 16, 2024 at 10:42 am

        Hi Jill, Never weighed it but my guess would be 800-900g. Hope that helps.

        Reply
    33. Susanne says

      April 14, 2024 at 6:37 am

      5 stars
      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?

      Reply
      • joskitchenlarder says

        April 14, 2024 at 8:38 am

        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.

        Reply
    34. Josie says

      April 09, 2024 at 2:38 pm

      5 stars
      Great recipe no messing and very easy to do!

      Reply
      • joskitchenlarder says

        April 09, 2024 at 4:06 pm

        Glad you like it! Thank you!

        Reply
    35. Maria says

      March 22, 2024 at 2:52 pm

      5 stars
      Oh wow! This bread is the easiest I’ve ever made and tastes amazing. Thank you so much for the recipe. X 😊❤️

      Reply
      • joskitchenlarder says

        March 22, 2024 at 4:23 pm

        Thank you for lovely feedback Maria 😊x

        Reply
    36. Yvonne Fenney says

      March 10, 2024 at 2:06 pm

      5 stars
      Hi Jo

      Just made this bread and its super easy...will most definitely be making it again

      Reply
      • joskitchenlarder says

        March 10, 2024 at 8:03 pm

        So great to hear! Thanks Yvonne 🙂

        Reply
        • Lee says

          July 06, 2024 at 9:31 am

          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?

          Reply
          • joskitchenlarder says

            July 06, 2024 at 9:39 am

            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.

            Reply
    37. Christine says

      March 02, 2024 at 11:50 am

      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?

      Reply
      • joskitchenlarder says

        March 02, 2024 at 12:17 pm

        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! 🙂

        Reply
        • Christine says

          March 02, 2024 at 4:58 pm

          5 stars
          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!

          Reply
          • joskitchenlarder says

            March 03, 2024 at 9:06 am

            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! 🙂

            Reply
    38. Anne says

      February 18, 2024 at 10:20 am

      4 stars
      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

      Reply
      • joskitchenlarder says

        February 18, 2024 at 12:58 pm

        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. 🙂

        Reply
    39. Rosie says

      February 02, 2024 at 9:18 pm

      5 stars
      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

      Reply
      • joskitchenlarder says

        February 03, 2024 at 11:19 am

        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.

        Reply
    40. Louise says

      January 23, 2024 at 4:49 am

      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!

      Reply
      • joskitchenlarder says

        January 23, 2024 at 9:35 am

        Thanks Louise, glad to hear it! 🙂

        Reply
    41. Joe Croker says

      January 22, 2024 at 11:05 am

      5 stars
      Tried the recipe and it was a success. I believe it is the best I have baked up to now. Thanks.

      Reply
      • joskitchenlarder says

        January 22, 2024 at 11:25 am

        That's brilliant Joe! Thanks so much for lovely comment.🙂

        Reply
    42. Lorna Brindle says

      January 14, 2024 at 3:14 am

      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

      Reply
      • joskitchenlarder says

        January 15, 2024 at 11:43 am

        Hi Lorna 🙂 So glad you like it!

        Reply
    43. Martine Gaillard says

      January 10, 2024 at 8:55 pm

      5 stars
      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!

      Reply
      • joskitchenlarder says

        January 11, 2024 at 1:46 pm

        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. 🙂

        Reply
    44. Johann Groenewald says

      January 07, 2024 at 1:01 pm

      5 stars
      Wow should have found this sooner. So easy and fantastic result. Do you do any books for more bread baking ideas?

      Reply
      • joskitchenlarder says

        January 08, 2024 at 10:17 am

        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.

        Reply
    45. Roger Smith says

      December 11, 2023 at 1:05 pm

      5 stars
      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.

      Reply
      • joskitchenlarder says

        December 11, 2023 at 1:23 pm

        Thank you so much Roger! It's great to read it's the recipe you keep coming back to. 🙂

        Reply
    46. Fay says

      November 29, 2023 at 7:34 am

      5 stars
      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.

      Reply
      • joskitchenlarder says

        November 29, 2023 at 9:01 am

        So pleased to hear you like it Fay! 🙂

        Reply
    47. Tim says

      November 26, 2023 at 12:09 am

      5 stars
      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*.

      Reply
      • joskitchenlarder says

        November 28, 2023 at 9:44 am

        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!

        Reply
    48. Sue says

      November 14, 2023 at 1:26 am

      5 stars
      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

      Reply
      • joskitchenlarder says

        November 14, 2023 at 9:34 am

        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. 😊

        Reply
    49. Pam says

      November 13, 2023 at 12:15 pm

      5 stars
      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.

      Reply
      • joskitchenlarder says

        November 13, 2023 at 12:29 pm

        Brilliant! Thank so much for lovely feedback Pam. 😊

        Reply
    50. San says

      October 30, 2023 at 1:14 am

      5 stars
      Best bread recipe but why is my bread hard on the top.

      Reply
      • joskitchenlarder says

        October 30, 2023 at 9:39 am

        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.

        Reply
    51. Pam Lynn says

      October 02, 2023 at 12:21 pm

      5 stars
      Fantastic easy recipe. Works perfectly every time. Delicious wholemeal bread foe sarnies or toast. Don't buy bread any more.

      Reply
      • joskitchenlarder says

        October 02, 2023 at 1:44 pm

        Fab! 🙂 Thank you for such a great feedback!

        Reply
    52. Deb says

      September 26, 2023 at 12:20 pm

      5 stars
      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!

      Reply
      • joskitchenlarder says

        September 26, 2023 at 12:34 pm

        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!

        Reply
      • Roberta Wrotethis says

        January 04, 2024 at 8:37 am

        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

        Reply
        • joskitchenlarder says

          January 04, 2024 at 9:20 am

          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.

          Reply
    53. Patricia James says

      September 20, 2023 at 2:12 pm

      can this recipe be prepared in a bread maker then cooked in the oven

      Reply
      • joskitchenlarder says

        September 20, 2023 at 4:01 pm

        Hi Patricia, I'm afraid I don't use bread maker so I don't know.

        Reply
    54. Lisa says

      September 07, 2023 at 12:52 pm

      5 stars
      Delicious. Can't believe how little effort was required. Thank you so much.

      Reply
      • joskitchenlarder says

        September 07, 2023 at 1:31 pm

        Thank you! My pleasure Lisa. 🙂

        Reply
    55. Rob says

      July 24, 2023 at 10:50 am

      5 stars
      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!

      Reply
      • joskitchenlarder says

        July 24, 2023 at 1:24 pm

        Brilliant! Thanks Rob! 🙂

        Reply
    56. Ann Eke says

      July 22, 2023 at 1:54 pm

      5 stars
      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!

      Reply
      • joskitchenlarder says

        July 22, 2023 at 2:27 pm

        Thank you Ann! 🙂

        Reply
    57. Carole Russell says

      July 17, 2023 at 10:11 pm

      5 stars
      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! 💖💖

      Reply
      • joskitchenlarder says

        July 18, 2023 at 8:35 am

        Thank you so much Carole for such fantastic feedback, it really means a lot! 🙂

        Reply
    58. Phyllis Zlangley. says

      July 06, 2023 at 2:15 pm

      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)

      Reply
      • joskitchenlarder says

        July 06, 2023 at 3:03 pm

        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. 🙂

        Reply
    59. SAN. says

      June 14, 2023 at 10:19 pm

      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.

      Reply
      • joskitchenlarder says

        June 15, 2023 at 9:17 am

        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. 🙂

        Reply
    60. Caroline says

      May 27, 2023 at 7:52 am

      4 stars
      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 🙂

      Reply
      • joskitchenlarder says

        May 27, 2023 at 4:07 pm

        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

        Reply
    61. Pamela says

      May 01, 2023 at 8:57 am

      5 stars
      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.

      Reply
      • joskitchenlarder says

        May 01, 2023 at 1:27 pm

        Hi Pamela, Thank you so much for lovely feedback! I'm so pleased the recipe worked well for you. 🙂

        Reply
    62. Maggie says

      April 26, 2023 at 9:57 am

      Can I put seeds in the dough as well as on top???

      Reply
      • joskitchenlarder says

        April 26, 2023 at 1:48 pm

        Hi Maggie, Yes, feel free to add the seeds to the dough and sprinkle them on top if you want.

        Reply
    63. Georganne says

      April 14, 2023 at 1:46 am

      5 stars
      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

      Reply
      • joskitchenlarder says

        April 14, 2023 at 4:47 pm

        No worries Georganne 😉 So pleased you managed to find it and that it worked for you! 🙂 x

        Reply
    64. B says

      April 10, 2023 at 8:55 am

      5 stars
      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!!!

      Reply
      • joskitchenlarder says

        April 13, 2023 at 7:11 am

        You're more than welcome and thank you for letting me know. It's always so nice to receive such a lovely feedback! 🙂

        Reply
    65. Taryn says

      April 02, 2023 at 1:26 pm

      5 stars
      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!

      Reply
      • joskitchenlarder says

        April 03, 2023 at 1:23 pm

        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! 🙂

        Reply
    66. Susanne says

      March 14, 2023 at 7:02 am

      5 stars
      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!!!

      Reply
      • joskitchenlarder says

        March 14, 2023 at 8:50 am

        So pleased to hear that Susanne! Thank you! 🙂

        Reply
    67. Smita says

      November 11, 2022 at 5:12 am

      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.

      Reply
      • joskitchenlarder says

        November 11, 2022 at 10:33 am

        Thank you Smita! 🙂

        Reply
    68. Alex says

      October 24, 2022 at 11:50 am

      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?

      Reply
      • joskitchenlarder says

        October 24, 2022 at 3:35 pm

        Hi Alex, There is no shaping required with this loaf, simply transfer it from the bowl into your tin.

        Reply
    69. Holly says

      October 20, 2022 at 1:51 am

      5 stars
      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.

      Reply
      • joskitchenlarder says

        October 20, 2022 at 12:27 pm

        You're more than welcome Holly! Thank you so much for such a lovely comment and I'm so pleased you like the recipe. 🙂

        Reply
    70. Lynne says

      October 11, 2022 at 1:03 pm

      5 stars
      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

      Reply
      • joskitchenlarder says

        October 11, 2022 at 8:00 pm

        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

        Reply
    71. Mish C says

      October 03, 2022 at 7:09 am

      Hi there
      Could I add flaxseeds to this recipe & keep it 100% wholemeal flour?
      Thanks!

      Reply
      • joskitchenlarder says

        October 03, 2022 at 9:10 am

        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. 🙂

        Reply
    72. Natu says

      September 20, 2022 at 9:38 am

      5 stars
      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!

      Reply
      • joskitchenlarder says

        September 20, 2022 at 9:48 am

        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! 😉

        Reply
    73. Lowri says

      September 20, 2022 at 7:34 am

      5 stars
      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!

      Reply
      • joskitchenlarder says

        September 20, 2022 at 9:45 am

        Hi Lowri, Thank you so much for your lovely comment! x I'm so pleased you enjoyed the recipe! 🙂

        Reply
    74. Joan Wilshaw says

      June 23, 2022 at 2:45 pm

      Hi Jo
      Using this recipe can I make it into rolls instead of a loaf.
      Thanks

      Reply
      • joskitchenlarder says

        June 23, 2022 at 2:55 pm

        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.

        Reply
    75. Martyn says

      June 15, 2022 at 4:54 pm

      4 stars
      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!

      Reply
      • joskitchenlarder says

        June 15, 2022 at 7:43 pm

        So pleased you like it Martyn! 🙂

        Reply
    76. Liss says

      March 20, 2022 at 6:42 am

      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:-)

      Reply
      • joskitchenlarder says

        March 21, 2022 at 10:16 am

        So pleased it worked so well for you! 🙂 x

        Reply
    77. Jackie says

      January 13, 2022 at 4:29 pm

      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.

      Reply
      • joskitchenlarder says

        January 14, 2022 at 10:10 am

        Hi Jackie, Thank you so much for such a great feedback! I'm so pleased you enjoy the bread!

        Reply
    78. Magda says

      September 28, 2021 at 12:46 pm

      5 stars
      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 👍

      Reply
      • joskitchenlarder says

        September 28, 2021 at 1:23 pm

        Thanks so much for your lovely feedback Magda! Great tip about soaking seeds too! 🙂

        Reply
    79. H from NZ says

      September 07, 2021 at 11:40 am

      5 stars
      ^^^forgot to add rating

      Reply
      • joskitchenlarder says

        September 07, 2021 at 11:45 am

        Thanks so much!

        Reply
    80. Andrew Williams says

      May 11, 2021 at 12:41 pm

      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.

      Reply
      • joskitchenlarder says

        May 11, 2021 at 1:08 pm

        Hi Andrew, I'm glad you like the loaf! 🙂 Salt is quite an individual thing so definitely adjust to your liking.

        Reply
      • Paul says

        August 11, 2021 at 1:42 pm

        Hi I have a Panasonic bread maker can this be used to make this, if so what program?

        Thanks

        Reply
        • joskitchenlarder says

          August 11, 2021 at 2:02 pm

          Hi Paul, I'm afraid I don't know, sorry.

          Reply
          • Tim says

            October 23, 2022 at 4:40 pm

            4 stars
            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
            😉

            Reply
            • Tim says

              October 23, 2022 at 4:48 pm

              @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

              November 01, 2022 at 11:40 am

              Thanks!

            • joskitchenlarder says

              November 01, 2022 at 11:40 am

              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. 🙂

    81. Evie says

      April 04, 2021 at 8:21 am

      5 stars
      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! 🙂

      Reply
      • joskitchenlarder says

        April 04, 2021 at 12:10 pm

        I'm so happy to hear you found step-by-step pics helpful, thanks so much Evie! 🙂

        Reply
    82. Jackie says

      March 16, 2021 at 6:04 pm

      5 stars
      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.

      Reply
      • joskitchenlarder says

        March 17, 2021 at 9:25 am

        Hi Jackie, Thank you so much for your kind words, I'm so pleased you love the bread! 🙂

        Reply
    83. Mary Carnie says

      March 13, 2021 at 2:31 pm

      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.

      Reply
      • joskitchenlarder says

        March 14, 2021 at 2:29 pm

        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. 🙂

        Reply
      • H from NZ says

        September 07, 2021 at 11:37 am

        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.

        Reply
        • joskitchenlarder says

          September 07, 2021 at 11:43 am

          Thanks so much for lovely feedback! Looks like you might need to bake another one soon! 😀

          Reply
          • H from NZ says

            September 08, 2021 at 8:29 am

            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😅

            Reply
            • joskitchenlarder says

              September 08, 2021 at 10:50 am

              Brilliant! Hope all went well!

    84. Judy says

      March 11, 2021 at 3:56 pm

      5 stars
      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.

      Reply
      • joskitchenlarder says

        March 11, 2021 at 4:28 pm

        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! 🙂

        Reply
    85. Lilyn says

      March 07, 2021 at 2:54 pm

      Hi Jo,
      Can I use 370ml warm milk n add 30g melted butter to make it 400ml?
      Thanks 😊

      Reply
      • joskitchenlarder says

        March 08, 2021 at 8:35 am

        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. 🙂

        Reply
    86. Sian says

      March 07, 2021 at 1:14 am

      5 stars
      Hey there,
      I just made this bread and it is absolutely divine! Thank you so much.

      Sian

      Reply
      • joskitchenlarder says

        March 07, 2021 at 8:47 am

        So pleased to hear Sian! Thanks so much! 🙂

        Reply
    87. Wendy says

      February 28, 2021 at 2:48 pm

      5 stars
      I loved this so crusty! My husband loves white bread, would it work and be just as crusty with just white flour?

      Reply
      • joskitchenlarder says

        March 01, 2021 at 10:51 am

        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. 🙂

        Reply
    88. Ava says

      February 17, 2021 at 6:22 pm

      Hi Jo,

      I am wondering if I can leave the mixture sit over night and then bake in the morning?

      Thanks,

      Reply
      • joskitchenlarder says

        February 17, 2021 at 10:05 pm

        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. 🙂

        Reply
    89. Maurice McNelis says

      February 12, 2021 at 2:19 pm

      5 stars
      I have made this bread many times now and still get a great taste every time. Thank you
      Mo

      Reply
      • joskitchenlarder says

        February 12, 2021 at 3:06 pm

        That makes me very happy! Thanks so much for great feedback Mo! 🙂

        Reply
      • xanthoula says

        February 17, 2021 at 3:33 pm

        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?

        Reply
        • joskitchenlarder says

          February 17, 2021 at 4:13 pm

          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.

          Reply
    90. Patricia Betts says

      January 29, 2021 at 11:49 am

      I ve run out of plain flour can I use 50% self raising to 50% strong whole meal flour,the bread is amazing 👍🏻👍🏻

      Reply
      • joskitchenlarder says

        January 29, 2021 at 11:57 am

        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.

        Reply
    91. Dwight says

      January 10, 2021 at 7:46 am

      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.

      Reply
      • joskitchenlarder says

        January 10, 2021 at 9:21 am

        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. 🙂

        Reply
        • Dwight says

          January 16, 2021 at 3:42 pm

          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.

          Reply
          • joskitchenlarder says

            January 16, 2021 at 9:54 pm

            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.

            Reply
            • Dwight says

              January 17, 2021 at 9:43 am

              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

              January 18, 2021 at 8:31 am

              Great, I hope the second loaf was successful. 🙂

    92. Annaliese Brown says

      January 09, 2021 at 10:47 am

      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.

      Reply
      • joskitchenlarder says

        January 09, 2021 at 1:19 pm

        Hi Annaliese, Your husband's reaction speaks for itself 😊 I'm so pleased to hear you both enjoyed this loaf!

        Reply
    93. Weiyen says

      December 17, 2020 at 1:16 pm

      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?

      Reply
      • joskitchenlarder says

        December 17, 2020 at 1:57 pm

        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.

        Reply
    94. Paula says

      December 14, 2020 at 4:53 am

      5 stars
      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! ❤

      Reply
      • joskitchenlarder says

        December 14, 2020 at 10:16 am

        I'm so pleased Paula and thank you so much for your lovely feedback!😊

        Reply
    95. Chris Pankhurst says

      December 10, 2020 at 7:05 pm

      5 stars
      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 🥰

      Reply
      • joskitchenlarder says

        December 10, 2020 at 7:22 pm

        Yay! So pleased to hear you love the recipe Chris!😊 Thanks so much for lovely comment!

        Reply
    96. Ruben Kaplan says

      December 08, 2020 at 12:34 pm

      5 stars
      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!

      Reply
      • joskitchenlarder says

        December 08, 2020 at 1:23 pm

        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.

        Reply
    97. Michael says

      November 20, 2020 at 3:42 pm

      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.

      Reply
      • joskitchenlarder says

        November 20, 2020 at 8:05 pm

        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!

        Reply
    98. Agnes says

      November 16, 2020 at 7:44 pm

      5 stars
      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 🤩

      Reply
      • joskitchenlarder says

        November 16, 2020 at 11:01 pm

        Thanks so much for your lovely feedback Agnes! x

        Reply
    99. Michelle says

      October 28, 2020 at 1:20 pm

      5 stars
      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.

      Reply
      • joskitchenlarder says

        October 28, 2020 at 4:12 pm

        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.

        Reply
    100. Kathy says

      September 14, 2020 at 10:53 am

      5 stars
      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!

      Reply
      • joskitchenlarder says

        September 14, 2020 at 10:57 am

        You're more than welcome Kathy! 🙂 I'm so pleased you like the recipe!

        Reply
    101. Fiona says

      September 11, 2020 at 10:40 am

      5 stars
      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?

      Reply
      • joskitchenlarder says

        September 11, 2020 at 11:06 am

        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!

        Reply
    102. Bernadette says

      September 11, 2020 at 5:50 am

      5 stars
      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.

      Reply
      • joskitchenlarder says

        September 11, 2020 at 7:32 am

        Hi Bernadette, So fantastic to hear, thanks! 🙂

        Reply
    103. Sue Day says

      September 03, 2020 at 2:48 pm

      Just wandering whether the dough can be left to proof overnight in the fridge?thanks

      Reply
      • joskitchenlarder says

        September 03, 2020 at 6:37 pm

        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.

        Reply
    104. Esther M says

      September 03, 2020 at 5:11 am

      4 stars
      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?

      Reply
      • joskitchenlarder says

        September 03, 2020 at 8:35 am

        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.

        Reply
    105. Glenn says

      August 19, 2020 at 8:04 am

      5 stars
      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

      Reply
      • joskitchenlarder says

        August 19, 2020 at 8:10 am

        Hi Glenn, So happy to hear and thank you so much for taking the time to let me know. 🙂 Jo

        Reply
    106. Baking Scientist says

      August 03, 2020 at 12:34 am

      5 stars
      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 🙂

      Reply
      • joskitchenlarder says

        August 03, 2020 at 7:47 am

        Yay! Thank you so much for such a great feedback. 🙂 I'm so pleased you enjoyed this simple loaf!

        Reply
    107. Amanda says

      July 19, 2020 at 5:49 am

      5 stars
      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!

      Reply
      • joskitchenlarder says

        July 19, 2020 at 8:06 am

        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! 🙂

        Reply
    108. Marie says

      July 12, 2020 at 3:19 am

      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.

      Reply
      • joskitchenlarder says

        July 12, 2020 at 8:54 am

        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.

        Reply
    109. Miranda H says

      June 25, 2020 at 1:57 pm

      5 stars
      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?

      Reply
      • joskitchenlarder says

        June 25, 2020 at 2:48 pm

        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.

        Reply
        • Luiza says

          July 31, 2020 at 4:33 pm

          5 stars
          Amazing recipe!!!! Thank you so much. I tried so many different recipes but this worked out perfectly.

          Reply
          • joskitchenlarder says

            July 31, 2020 at 6:55 pm

            I'm so pleased Luiza! 🙂 Thank you so much for your lovely feedback!

            Reply
      • Karen says

        June 26, 2020 at 10:52 am

        Can you also make this bread without a tin - by just shaping it into a round?

        Reply
        • joskitchenlarder says

          June 26, 2020 at 3:39 pm

          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.

          Reply
    110. Rejily says

      June 25, 2020 at 9:22 am

      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?

      Reply
      • joskitchenlarder says

        June 25, 2020 at 10:46 am

        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.

        Reply
    111. Siew says

      June 09, 2020 at 3:17 am

      4 stars
      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.

      Reply
      • joskitchenlarder says

        June 09, 2020 at 11:03 am

        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.

        Reply
    112. Nick says

      June 05, 2020 at 4:45 am

      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.

      Reply
      • joskitchenlarder says

        June 05, 2020 at 8:22 am

        Hi Nick, I couldn't ask for a nicer feedback, thank you! Love the addition of olives to your loaf too. 🙂

        Reply
    113. RACHEL MORTIMER says

      May 24, 2020 at 3:09 pm

      5 stars
      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.

      Reply
      • joskitchenlarder says

        May 24, 2020 at 7:51 pm

        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.

        Reply
    114. Cat | Curly's Cooking says

      April 19, 2020 at 8:58 pm

      5 stars
      This looks absolutely amazing Jo! Such a perfect looking loaf. I'd love a thick slice!

      Reply
      • joskitchenlarder says

        April 20, 2020 at 10:05 am

        Thanks so much Cat! Not many things can be a thick slice of freshly baked bread!

        Reply
    115. Sisley White says

      April 16, 2020 at 8:37 am

      5 stars
      I love making bread and I really need to practice my wholemeal loaves. I can't wait to make this!

      Reply
      • joskitchenlarder says

        April 20, 2020 at 10:15 am

        Bread is my number one comfort food at the moment! I hope you like it! 🙂

        Reply
    116. Janice Pattie says

      April 15, 2020 at 12:15 pm

      5 stars
      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.

      Reply
      • joskitchenlarder says

        April 20, 2020 at 10:16 am

        Thank you Janice! I'm glad you find step by step photos helpful. Hopefully others will as well.

        Reply

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