- 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.
If you’ve ever wanted a reliable recipe for soft, homemade burger buns, these Easy Burger Buns are a beautiful place to start. These buns have quickly became a favourite in my kitchen. Adapted from a vegan recipe I found online, I’ve reworked the ingredients and corrected the North American measurements so you can count on perfect results every time .
They bake up golden, tender, and wonderfully soft, just right for burgers, sandwiches, or simply enjoying with butter and cheese in the days after baking . Whether you’re preparing a summer cookout or just want a dependable small‑batch bread recipe, these buns are simple, delicious, and a joy to make.
- 4 cups (560g) strong bread flour
- 1 1/2 cups (scant) (350ml) warm water
- 2 1/4 tsp easy bake yeast (for the bread machine)
- 2 TBS softened butter
- 2 TBS sugar
- 2 1/2 tsp salt
- 2 TBS milk
- 1 tsp mild mustard
- 1 tsp golden syrup or corn syrup
- 1 1/2 TBS Poppy Seeds
Strong Bread Flour (560g / 4 cups)
Bread flour gives these buns their beautiful structure and soft, chewy interior. Its higher protein content helps the dough develop strength during kneading, which is why your finished buns have that “perfect texture” you loved so much .
Warm Water (350ml / scant 1½ cups)
The warm water activates the yeast. You mix it with sugar and let it sit until “foamy,” which tells you the yeast is alive and ready to work its magic .
Easy Bake Yeast (2¼ tsp)
This is instant yeast, ideal for quick, reliable rising. It doesn’t need pre‑proofing, but you do it anyway for flavour and assurance — and that foamy stage is exactly what you want before adding flour .
Softened Butter (2 TBS)
Adds tenderness and flavour. Because you’re using softened butter rather than oil (as in many vegan versions), the buns bake up richer and more delicious — part of your non‑vegan adaptation .
Sugar (2 TBS)
Feeds the yeast and helps the buns brown beautifully. It also adds a subtle sweetness that complements savoury fillings.
Salt (2½ tsp)
Essential for flavour and for controlling yeast activity. Without enough salt, the dough would rise too quickly and taste flat.
🍔GLAZE INGREDIENTS🍔
Milk (2 TBS)
Creates a soft, golden crust. The milk helps the glaze cling to the dough and encourages browning.
Mild Mustard (1 tsp)
A clever flavour booster — it adds a gentle tang and helps deepen the colour of the crust. This is one of the unique touches that makes your buns special .
Golden Syrup or Corn Syrup (1 tsp)
Adds shine and a hint of sweetness. It caramelizes in the oven, giving the buns that gorgeous burnished top.
Poppy Seeds (1½ TBS)
Classic burger‑bun texture and appearance. They add a subtle nutty flavour and make the buns look bakery‑perfect.
- Measure the warm water into a bowl along with the sugar. Stir in the yeast and leave to sit for about 5 or 6 minute, until foamy. (You should be able to see it bubbling up a bit.)
- Stir in half the flour, the softened butter and the salt to make a soft sticky dough. Tip out onto a lightly floured board and add the remaining flour a bit at a time, kneading it in and only adding as much as you need to give you a soft smooth dough that doesn't stick. (Take care not to work in too much for a good crumb.)
- Shape into a smooth ball.
- Clean the bowl and lightly grease. Place the ball of dough into the bowl, turning to coat with grease. Cover with plastic cling film and leave in a warm place to rise for about an hour. It should have doubled in size. (A finger inserted should leave an impression.)
- Tip out onto a lightly floured board and punch down to get out any air bubbles. Divide into 8 equal amounts and shape each into a flattish ball. Place onto a large baking sheet which you have lined with baking paper. Cover with a tea towel and set aside to rise for another 30 to 45 minutes. (They will have basically doubled in size.)
- Preheat the oven to 200*C/400*F/ gas mark 6.
- Whisk together the milk, mustard and syrup. Brush this over the tops of the buns carefully and sprinkle with the poppyseeds. (Take care not to let the glaze drip down all the way to the parchment.)
- Bake in the preheated oven for 15 to 18 minutes until a nice dark golden brown all over. They should be cooked through and lightly brown on the bottoms.
- Remove to a wire rack to cool completely before using.
1. Mind the Temperature of Your Liquid
Yeast is a living thing — treat it gently. Your warm water should be lukewarm, not hot. Aim for about 105–115°F (40–46°C). Too cool and the yeast won’t wake up; too hot and you’ll kill it before you begin.
2. Let the Yeast Proof Properly
If your yeast doesn’t foam after 5–10 minutes, it’s either old or the water temperature was off.
Foam = happy yeast = good rise.
3. Add Flour Gradually
Never dump all the flour in at once.
Add about half first, then work in the rest slowly until the dough is soft, smooth, and just barely tacky.
4. Knead Until the Dough Changes
Good dough tells you when it’s ready. It should go from shaggy → elastic → smooth and springy. If it tears easily, keep kneading. If it bounces back when poked, you’re there.
5. Warm, Draft‑Free Rising Spot
Yeast loves warmth but hates drafts. A sunny counter, a slightly warmed (but turned off) oven, or near the stovetop works well. These buns rise “in a warm place” until doubled in size — classic and reliable.
6. Dough Should Double, Not Rise for a Set Time
Time is only a guideline. Temperature, humidity, and flour type all affect rising. Always look for doubling in size, not the clock.
7. Punch Down Gently
You’re not punishing the dough — just redistributing the air so it can rise evenly again. This recipe shows this when you “punch down to get out any air bubbles” before shaping .
8. Shape with a Light Touch
Use only enough flour to keep things from sticking. Too much flour = dry buns or bread. Shaping this dough into “flattish balls” for buns is a perfect example of gentle handling .
9. Second Rise Matters
Don’t rush it — the second rise gives softness, height, and that beautiful bakery texture. These buns rise again for 30–45 minutes before baking .
10. Don’t Skip the Glaze or Topping
A glaze adds colour, shine, and flavour. Your milk–mustard–syrup glaze gives those gorgeous golden tops .
11. Bake Until Deeply Golden
Underbaked bread will collapse or taste doughy. Look for a rich golden colour and a lightly browned bottoms .
12. Cool on a Rack
Cooling on a wire rack prevents soggy bottoms and helps the crumb set properly.
Easy Burger Buns
These are beautiful buns. Simple to make and very tasty too! Soft and delicious!
Ingredients
- 4 cups (560g) strong bread flour
- 1 1/2 cups (scant) (350ml) warm water
- 2 1/4 tsp easy bake yeast (for the bread machine)
- 2 TBS softened butter
- 2 TBS sugar
- 2 1/2 tsp salt
- 2 TBS milk
- 1 tsp mild mustard
- 1 tsp golden syrup or corn syrup
- 1 1/2 TBS Poppy Seeds
Instructions
- Measure the warm water into a bowl along with the sugar. Stir in the yeast and leave to sit for about 5 or 6 minute, until foamy.
- Stir in half the flour, the softened butter and the salt to make a soft sticky dough. Tip out onto a lightly floured board and add the remaining flour a bit at a time, kneading it in and only adding as much as you need to give you a soft smooth dough that doesn't stick.
- Shape into a smooth ball.
- Clean the bowl and lightly grease. Place the ball of dough into the bowl, turning to coat with grease. Cover with plastic cling film and leave in a warm place to rise for about an hour. It should have doubled in size.
- Tip out onto a lightly floured board and punch down to get out any air bubbles. Divide into 8 equal amounts and shape each into a flattish ball. Place onto a large baking sheet which you have lined with baking paper. Cover with a tea towl and set aside to rise for another 30 to 45 minutes.
- Preheat the oven to 200*C/400*F/ gas mark 6.
- Whisk together the milk, mustard and syrup. Brush this over the tops of the buns carefully and sprinkle with the poppyseeds.
- Bake in the preheated oven for 15 to 18 minutes until a nice dark golden brown all over. They should be cooked through and lightly brown on the bottoms.
- Remove to a wire rack to cool completely before using.
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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