No Need to Knead Brown Bread

Brown bread was made for marmalade try this perfect no need to knead recipe and try with one of our delicious marmalades.

Prep time: 15 minutes
Cooking time: 60 mins
Serves: 5


  • Loaf tin 23x12.5x5cm (9x5x2in)
  • 400g (14ozs/2 1/2 cups) stone ground wholemeal flour
  • 75g (3ozs/3/4 cup) white flour
  • 1 level teaspoon salt
  • 1 level teaspoon bread soda, sieved
  • 1 egg, preferably free range
  • 1 tablespoon coconut oil (you can also use butter, or olive oil here instead, use either in a 1.1 ratio)
  • 600ml yoghurt
  • OR 500ml of buttermilk


  1. Preheat oven to 200ºC/400ºF/Gas Mark 6
  2. Melt coconut oil (or butter or olive oil) in loaf tin in the oven. When melted brush around the tin to grease it
  3. Put all the dry ingredients into a large bowl, mix well
  4. Whisk the egg, add the coconut oil and yoghurt or buttermilk
  5. Make a well in the centre of the dry ingredients and pour in all the liquid, mix well and add more yoghurt if necessary
  6. The mixture should be soft and slightly sloppy
  7. Pour into the oiled tin – using a butter knife, draw a slit down the middle
  8. Bake for 60 minutes approximately , or until the bread is nice and crusty and sounds hollow when tapped on the bottom
  9. If you like really crusty bread, take the loaf from the tin 10 minutes before the end of baking time, and return to the oven
  10. Cool on a wire tray. This bread keeps well for 4 to 5 days
  11. To serve:
    Slather generously with one of our gorgeous marmalades!