- 2 1/4 tsp quick rise yeast
- 3/4 cup (175ml) very warm milk (3/4 cup)
- 2 - 3 TBS liquid honey (It all depends on your personal preference of sweetness)
- 2 TBS sunflower oil
- 1 large free range egg
- 1 tsp salt
- 2 cup (240g) strong plain flour (2 cups)
- 1/4 cup (60g) each strong whole wheat and dark rye flours
- 1/2 cup (125g) plain yogurt
- 2 TBS sunflower seeds
Quick‑rise yeast
This fast‑acting yeast helps the dough rise quickly, which is why the whole loaf can be ready in under two hours. It’s activated in very warm milk and honey to give it a strong start.
Very warm milk
The warm milk wakes up the yeast and gives the bread a tender crumb. Using milk instead of water adds richness and softness to the finished loaf.
Liquid honey
Honey adds natural sweetness and helps feed the yeast. The recipe allows you to adjust the amount depending on how sweet you like your bread.
Sunflower oil
A small amount of oil keeps the crumb soft and moist without making the bread heavy. It also helps the dough mix smoothly.
Free‑range egg
The egg enriches the dough, giving it structure and a lovely light texture. It also contributes to the bread’s golden colour.
Salt
Just a teaspoon balances the sweetness of the honey and enhances the flavour of the grains.
Strong plain flour
This high‑protein flour forms the backbone of the loaf, giving it strength and helping it rise tall. It’s added in two stages to create the right batter consistency.
Whole wheat flour
Whole wheat adds nuttiness, fibre, and wholesome flavour. It also deepens the colour of the crumb. The recipe notes you can use all whole wheat if you prefer.
Dark rye flour
Rye brings a rustic, earthy flavour and contributes to the bread’s “light rye” character. It pairs beautifully with honey and whole wheat.
Plain yogurt
Yogurt adds moisture and tenderness, helping the loaf stay soft. Its acidity also supports a better rise and a finer crumb.
Sunflower seeds
Sprinkled on top before rising, they add a lovely crunch and make the loaf look beautifully rustic.
- Butter an 8" by 4 1/2" bread tin and line it with baking parchment. Set aside. (As this is a somewhat sticky dough, the parchment will help to prevent the bread from sticking to the pan.)
- Measure the yeast, warm milk and honey into a bowl. Let sit for 5 to 7minutes. Add the oil, egg, (120g) 1 cup of the white flour. and (60g) 1/2 cup each of the strong whole wheat and dark rye flours. (I used a fairly largish bowl.)
- Beat on low with an electric whisk to blend. Increase speed to high and beat for one minute. (I used my electric hand whisk. No need to break out the big gun.)
- Scrape bowl and beat for a further minute. Add the remaining flour 1cup (120g) and the yogurt.
- Beat until well combined. Spoon into the prepared bread tin. (It will be quite sticky.)
- Cover with greased paper or plastic cling film. Set in a warm place to rise until the dough reaches the edge of the pan, about 40 to 50 minutes. (Don't let it get much higher. I sit it into my oven with the light on.)
- Preheat the oven to 190*C/375*F/ gas mark 5.
- Bake the bread in the preheated oven for about 45 minutes, until golden brown, well risen and the bread sounds hollow on the underside when thumped. (Inner temperature should be 190°F to 210°F (88°C to 99°C)
- Remove from the pan and allow to cool on a wire rack. (Store in an airtight container.)
Use very warm milk to wake up the yeast
The yeast is mixed with very warm milk and honey to get it bubbling and active before mixing the dough . If the milk is too cool, the rise will be slower.
Let the yeast sit long enough to foam
Give the yeast mixture 5–7 minutes to activate before adding the remaining ingredients . This ensures a strong rise and a lighter loaf.
An electric hand mixer works perfectly
No kneading needed — the mixer does all the work. I use my hand mixer not a stand mixer, and it works beautifully.
Beat the dough well for structure
The recipe calls for beating the dough on low to blend, then on high for a full minute, scraping the bowl, and beating again . This replaces kneading and helps develop gluten.
Use the right pan size
An 8" × 4½" loaf tin is ideal for this recipe, helping the dough rise tall and bake evenly.
Let the dough rise just to the edge of the pan
The dough should rise until it reaches the top edge — usually 40–50 minutes in a warm spot . Over‑rising can weaken the structure.
Top with sunflower seeds for texture
Sprinkling sunflower seeds before rising adds a lovely rustic crunch and makes the loaf look bakery‑beautiful.
Check for doneness by thumping the bottom
The loaf is ready when it’s golden brown, well risen, and sounds hollow when tapped underneath .
Cool fully for the best crumb
Let the bread cool on a wire rack so the crumb sets properly and the crust stays soft and tender .
Customize the flour blend if needed
You can use all whole wheat flour instead of the whole wheat/rye mix if that’s what you have on hand — the recipe adapts well.
Easy No Knead Light Rye Bread
This is simple and easy, just as it says. The fact that it is also delicious makes it a winner/winner!
Ingredients
- 2 1/4 tsp quick rise yeast
- 3/4 cup (175ml) very warm milk (3/4 cup)
- 2 - 3 TBS liquid honey (It all depends on your personal preference of sweetness)
- 2 TBS sunflower oil
- 1 large free range egg
- 1 tsp salt
- 2 cup (240g) strong plain flour (2 cups)
- 1/4 cup (60g) each strong whole wheat and dark rye flours
- 1/2 cup (125g) plain yogurt
- 2 TBS sunflower seeds
Instructions
- Butter an 8" by 4 1/2" bread tin and line it with baking parchment. Set aside.
- Measure the yeast, warm milk and honey into a bowl. Let sit for 5 to 7minutes. Add the oil, egg, (120g) 1 cup of the white flour. and (60g) 1/2 cup each of the strong whole wheat and dark rye flours.
- Beat on low with an electric whisk to blend. Increase speed to high and beat for one minute.
- Scrape bowl and beat for a further minute. Add the remaining flour 1cup (120g) and the yogurt.
- Beat until well combined. Spoon into the prepared bread tin.
- Cover with greased paper or plastic cling film. Set in a warm place to rise until the dough reaches the edge of the pan, about 40 to 50 minutes.
- Preheat the oven to 190*C/375*F/ gas mark 5.
- Bake the bread in the preheated oven for about 45 minutes, until golden brown, well risen and the bread sounds hollow on the underside when thumped.
- Remove from the pan and allow to cool on a wire rack.
Notes
You can use all whole wheat instead of a mix of whole wheat and rye flours.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
There’s something wonderfully comforting about a good fruit crumble, and this Three Fruit Crumble brings together the very best flavours of late summer and early autumn. Made with ripe pears, cooking apples, and a handful of berries — blackberries or cranberries, whichever you have — it’s a simple, homely dessert that celebrates seasonal fruit at its best.
With no pastry to fuss over and no complicated steps, this crumble comes together easily: just prepare the fruit, mix a buttery oat‑studded topping, and bake until the fruit turns soft and jammy and the top is golden and crisp. It’s the kind of cozy, old‑fashioned pudding that fills the kitchen with warmth and makes everyone eager for a spoonful. Serve it with cream, ice cream, or custard for the perfect finish.
- 1 1/4 cup (175g) self raising flour
- 5 1/2 TBS (75g) butter
- 1/3 cup (25g) oats
- 1/2 cup (100g) demerara sugar (turbinado)
- 1 1/3 pound (600g) ripe pears
- 1 1/2 pound (650g) cooking apples
- 1 cup (100g) cranberries or other berries
- 2 to 3 TBS sugar or to taste
- a handful of flaked almonds
Self‑raising flour
This gives the crumble topping a light lift and a slightly softer texture. It keeps things simple — no need to add extra leavening. You can make your own. Simply whisk together (for each cup needed) 1 cup (120g) of plain flour, 1 1/2 tsp baking powder and 1/4 tsp salt.
Butter
Cold butter rubbed into the flour creates that classic crumbly, nubbly texture. It’s important to rub it in by hand — a food processor makes the mixture too fine and takes away the crunch.
Oats
They add a lovely rustic chew and a wholesome, almost nutty flavour to the topping. Oats help the crumble bake up crisp in places while staying tender underneath.
Demerara sugar
This coarse, caramel‑toned sugar gives the topping extra crunch and a deeper flavour than white sugar. It melts into the butter and oats beautifully.
Pears (Conference/Bosc)
These pears aren’t the best for eating fresh, but they shine in baking — they soften beautifully and add gentle sweetness. Pairing them with apples gives a better balance of flavour.
Cooking apples
Apples bring strength of flavour and a bit of tartness. They cook down into a soft, jammy base that works perfectly with the pears and berries.
Cranberries or blackberries
You can use either — or even all of one type. Cranberries add brightness and a pop of tartness, while blackberries bring juicy sweetness. Both help balance the softer flavours of the apples and pears. But you can use either all blackberries or all cranberries if you wish.
Sugar (for the fruit)
Just a little is tossed with the fruit to help it soften and release its juices. Adjust to taste depending on how tart your berries are.
Flaked almonds
Sprinkled on partway through baking, they toast beautifully and add a delicate nutty crunch to the top. They’re a simple addition that makes the crumble feel extra special.
- Preheat the oven to 180*C/350*F/gas mark 4. Have a baking tray upon which you have laid out a large shallow baking dish. (This can help to prevent a spill in the oven which makes for an easier clean up.)
- Measure the flour into a bowl. Cut the butter into bits and drop in. Rub in with your fingertips until it resembles coarse bread crumbs. Stir in the oats and demerara sugar. Set aside. (It should be a lovely loose an crumbly mixture.)
- Peel and core the pears and apples. Slice thinly into a bowl. Toss in the berries and the sugar. (I always remove the peels as they can be a bit unpalatable otherwise.)
- Toss all together to coat and them pour into the prepared baking dish. Scatter the crumble topping over top of all. (Don't press it down, you don't want it compact.)
- Bake in the preheated oven for 25 minutes. Sprinkle with the almonds, then return to the oven and bake for a further 10 to 15 minutes, until golden brown and crisp in places. (If it is getting too brown you can cover loosely with a sheet of aluminum foil.)
- Serve warm with either cream, ice cream, or custard for pouring over top. (I love cream.)
Choose good cooking fruit. Conference/Bosc pears aren’t ideal for eating fresh, but they shine in baked desserts — they soften beautifully and pair well with apples and berries.
Mix your fruits for the best flavour. Apples bring strength, pears add softness, and berries give brightness. You can use all blackberries or all cranberries if that’s what you have.
Prepare the fruit simply. Peel, core, and slice the apples and pears thinly so they cook evenly and become soft and jammy in the oven.
Don’t use a food processor for the crumble topping. Rubbing the butter in by hand keeps the mixture coarse and crumbly — exactly the texture that makes a crumble irresistible.
Don’t press the topping down. Scatter it lightly over the fruit so it bakes into a crisp, golden layer instead of becoming dense.
Watch the topping as it bakes. If it browns too quickly, cover the dish loosely with foil to protect it while the fruit finishes cooking.
Add the almonds partway through baking. Sprinkling them on after the first bake keeps them from burning and gives a lovely toasted finish.
Let it rest before serving. The crumble needs a few minutes to settle so no one burns their mouth — and the juices thicken beautifully.
Make two and freeze one. This recipe makes a generous amount, so preparing a second dish and freezing it (unbaked) is a great way to enjoy crumble later with no extra work.
Serve it your favourite way. Cream, ice cream, or custard — all are delicious.
Three Fruit Crumble
This delicious crumble makes use of three kinds of fruit. Don't be tempted to do the crumble mixture in a food processor. You will loose the rough texture that makes crumbles so fabulously crunchy and crumbly!
Ingredients
- 1 1/4 cup (175g) self raising flour
- 5 1/2 TBS (75g) butter
- 1/3 cup (25g) oats
- 1/2 cup (100g) demerara sugar (turbinado)
- 1 1/3 pound (600g) ripe pears
- 1 1/2 pound (650g) cooking apples
- 1 cup (100g) cranberries or other berries
- 2 to 3 TBS sugar or to taste
- a handful of flaked almonds
Instructions
- Preheat the oven to 180*C/350*F/gas mark 4. Have a baking tray upon which you have laid out a large shallow baking dish.
- Measure the flour into a bowl. Cut the butter into bits and drop in. Rub in with your fingertips until it resembles coarse bread crumbs. Stir in the oats and demerara sugar. Set aside.
- Peel and core the pears and apples. Slice thinly into a bowl. Toss in the berries and the sugar.
- Toss all together to coat and them pour into the prepared baking dish. Scatter the crumble topping over top of all. Don't press it down, you don't want it compact.
- Bake in the preheated oven for 25 minutes. Sprinkle with the almonds, then return to the oven and bake for a further 10 to 15 minutes, until golden brown and crisp in places.
- Serve warm with either cream, ice cream, or custard for pouring over top
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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