A very easy bread recipe


  • You prefer homemade wholemeal bread to shop-bought bread.
  • You like the smell of baking bread.

This recipe has a big advantage over traditional wholemeal bread recipes because:

  • The dough rises only once.
  • It doesn't require live yeast.
  • There's no kneading needed.

The preparation time is:

  • 5 minutes at the start (then a break of 15 minutes),
  • another 5 minutes.

...and then you just need to be around to put it in the oven/turn it over/take it out. In fact the 15 minute break fits in well with having breakfast.

Click here to smell the unmistakeable aroma of freshly baked bread.

If you're still keen here's the recipe:

[WARNING: It's in old units - bread making is a traditional pastime.]

You will need:

  • One of those small plastic kitchen jugs with measurements on (a 1 pint jug will do)
  • Dried yeast (usually in the form of granules)
  • Sugar (dark brown works fine)
  • 100% wholemeal flour (the most expensive isn't always the best - try different ones to see which rises/tastes the best)
  • Strong plain flour
  • Salt
  • A large mixing bowl
  • A wooden spoon
  • A 1 pound bread tin (get a small high one rather than a big shallow one)
  • Some cooking oil and paper towel
  • An oven

Also strongly recommended:

  • A simple kitchen timer
  • A pastry brush.

What to do and when

Stumble downstairs and:

  • Pour hot/cold water into the jug until it is hand hot (you can keep your hand in but it feels hot).
  • Pour water out until you're left with half a pint.
  • Add a teaspoon of sugar and 2 teaspoons of dried yeast.
  • Stir briefly and put aside.
  • Weigh 9 oz of wholemeal flour and 6 oz of strong plain flour into the mixing bowl. Add 2 teaspoons of salt and stir with the wooden spoon.
  • Put the bowl in the oven at the lowest heat with the door pushed to but not closed.
  • Use a piece of paper towel and some cooking oil to grease the bread tin. Set the timer for 15-20 minutes.

DanHave breakfast.

After the 15-20 minutes:

  • Have a look at the yeast liquid. If it hasn't frothed up (like very frothy beer) it's not working. Don't bother continuing - you probably had the water too hot and killed the yeast.
  • Remove the bowl from the oven.
  • Put the bread tin into the oven, close it and turn it up to Mk.2.
  • Add the yeast liquid to the flour. Stir it into a dough with the wooden spoon.
  • You should be able to get a well mixed dough just with the spoon.
    TIP: If the spoon gets sticky with dough use a second spoon.
  • Turn the oven off and take the tin out. Put the dough in the tin and push it in to fit.
    TIP: If you have a pastry brush and some milk it's much easier to pat it into the tin.
  • Cover with a cloth (f the dough rises beyond the tin and sticks to the cloth, raise the cloth up with a mug either side of the tin).
    TIP: Wash the bowl now.
  • Set the timer for about 60 minutes.

After 60 minutes:

  • Turn the oven on to Mk.6 and leave for five minutes to warm up.
  • Put the bread (without the cloth) in the middle of the oven and set the timer to 35 minutes.

After 35 minutes:

  • Remove the bread.
  • Turn it out onto a table and put it back in the tin upside down.
  • Put it back in the oven and set the timer for 6 minutes.

After 6 minutes:

  • Turn the bread on to a wire tray and leave to cool.
  • It usually needs 30+ minutes to cool before slicing, provided you can resist cutting off the crust straight away and eating it with some honey.

Rather than get dough all over your keyboard, please feel free to print/save this page.

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