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Brown Bread (No Knead)

Brown Bread (No Knead)

A great recipe for your first go at breadmaking as the mixture makes a batter that required no kneading.​

Prep Time: 2 hours


  • 1 cup kibbled wheat
  • 1 cup boiling water
  • 2 cups Edmonds wholemeal flour
  • 2 tsp salt
  • 2 Tbsp Edmonds Surebake
  • 1 cup cold water
  • 1 Tbsp Chelsea golden syrup
  • 1 cup boiling water
  • 1 egg
  • 3 cups Edmonds high grade flour


  1. Combine kibbled wheat and boiling water. Set aside for 20 minutes. 
  2. Put wholemeal flour, salt, and yeast in a bowl and stir together. Add cold water and golden syrup, immediately followed by boiling water. Stir to a smooth paste and stand 2 to 3 minutes. 
  3. Mix in egg and flour, adding the last cup of white flour slowly (more or less than the cup may be needed to give a very thick batter, which is not quite as stiff as a dough). Beat with an electric mixer - medium speed for 1 to 2 minutes or by hand for 3 to 4 minutes. Cover and put in a warm place for 15 minutes. 
  4. Stir well and pour into two 25cm greased loaf tins. Put in a warm place until the dough doubles in volume. 
  5. Preheat the oven to 200˚C.
  6. Bake for 35 minutes or until the loaf sounds hollow when tapped on base of bread. If loaf is browning too quickly cover with foil.


Stephanie Dwyer

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