Simply No Knead Breadmaking. You will find our method the

  • EASIEST
  • SIMPLEST
  • Most FANTASTIC

way of making superb homemade bread with just 6 minutes work and best of all NO KNEADING, of course if you are using a bread machine there will be even less for you to do. When you make your own bread not only do you know what is in it, the flavour and texture is far superior to anything you can buy. Simply No Knead Breadmaking products have been used and tested since 1980 and the quality and freshness is unsurpassed. Using the correct ingredients makes all the difference both in flavour and nutrition. At Simply No Knead we have dedicated ourselves to bringing you the very best ingredients for your breadmaking, so, whether you use our bread flours, mixes, yeast or improvers you will love the results, remember, your bread can only be as good as the raw materials you use.

When adding the liquid always add 3/4 of it first, mix thoroughly and the add the remaining water by adding half the amount that is left in the jug, mix the dough again and add half the remaining water, continue to do this until the dough is moist but stiff.

To achieve the correct water temperature, measure out 300 ml of cold water and 200 ml of boiling water. This will give you the correct water temperature for making bread by hand.

If you accidentally leave out the yeast or your dough does not rise, then just mix up the correct amount of yeast with 1/4 cup of flour, add enough water to make it into a pourable paste then pour it on top of the dough, mix thoroughly, cover with pastic wrap and leave to rise.

To speed up the rising of your dough, fill your sink one third full with hand hot water and place the bowl of dough in the water, this will help the rising dramatically. When you have placed the dough in the tins, they may also be placed in hand hot water to rise a couple of inches of water is perfect.

If you accidentally leave out the oil, don’t try to add it later, just forget about it. You bread will taste the same but will not keep quite as long.

If you have mixed the dough and you have to go out, place the bowl of dough into the refrigerator, this will hold back the rising for 2 to 3 hours. It is possible to turn out the risen dough, consolidate into a ball as per step 3 in the BASIC recipe, return to the bowl, cover with plastic wrap and leave to double in size again. (You may repeat this step several times without harming the dough.)

When adding Mixed grain or any other grains, begin with 1/2 cup then proceed to larger amounts as you desire. Not everyone can tolerate large quantities so wait and see how it affects you and your family before increasing.

If you want your bread to look shiny or glossy and golden brown, glaze it with an egg glaze, consisting of 1 egg beaten together with 1 tablespoon of water. Brush this glaze on instead of straying with water.

If you already have some bread tins but are not sure of the size, then weigh them on some metric scales. The first number that appears on the scales denotes the size, eg. If your tin weighs 730 gms, then it is classified as a 700 gm tin, if the scales read 745 gms or 710 gms or anything beginning with a 7, it is still a 700 gm tin.

1 metric cup of flour equals 150 gms.