Basic Batter Bread Recipes - No Kneading

This recipe makes 1 large loaf or divide in 2 for smaller loaves. Reduce baking time if making smaller loaves.

Ingredients

4 1/2 Cups White Bread Making Flour
2 teaspoons salt
1 teaspoon sugar
1 sachet dry yeast
1 teaspoon bread improver (optional but will improve cell structure if used)
1 tablespoon oil or softened unsalted butter
2 cups warm water

Method

Add the water sugar and yeast to a small bowl and stir until dissolved.

Place half the flour in a large bowl and add the remaining dry ingredients. Dry mix to ensure an even distribution.

Add the yeast mixture and oil to the flour and mix well for 3 minutes. If hand mixing mix for 5 minutes.

Add the remaining flour and mix for another 3 minutes (5 mins if by hand). The mix should have the consistancy of a thick batter.

Cover the bowl with plastic and put in a warm place until the batter has doubled in size, approximately 30-60 minutes.

Knock the mix down by stirring with a spoon and then pour into a large well greased baking tin.

Cover the tin with plastic and place in a warm place until the batter has again doubled in size.

While the batter is rising pre-heat the oven to 220 C or 425 F

Once the batter has doubled, place it in the centre of the hot oven and bake for 35 to 40 minutes. When baked the loaf will sound hollow when knocked.

Turn the loaf out onto a wire rack and allow to cool.

This recipe makes 1 large loaf or divide in 2 for smaller loaves. Reduce baking time if making smaller loaves.

Ingredients

4 1/2 Cups Whole Wheat Bread Flour
2 1/2 teaspoons salt (slight increase from the previous recipe to improve flavour)
1 teaspoon brown sugar (adds colour to the bread, use white if you prefer)
1 sachet dry yeast
1 teaspoon bread improver (optional but will improve cell structure if used)
1 tablespoon oil or softened unsalted butter
2 1/4 cups warm water

Method

Add the water sugar and yeast to a small bowl and stir until dissolved.

Place half the flour in a large bowl and add the remaining dry ingredients. Dry mix to ensure an even distribution.

Add the yeast mixture and oil to the flour and mix well for 3 minutes. If hand mixing mix for 5 minutes.

Add the remaining flour and mix for another 3 minutes (5 mins if by hand). The mix should have the consistancy of a thick batter. Due to the increased absorbancy of the wholemeal flour, more water may be required.

Cover the bowl with plastic and put in a warm place until the batter has doubled in size, approximately 30-60 minutes.

Knock the mix down by stirring with a spoon and then pour into a large well greased baking tin.

Cover the tin with plastic and place in a warm place until the batter has again doubled in size.

While the batter is rising pre-heat the oven to 220 C or 425 F

Once the batter has doubled, place it in the centre of the hot oven and bake for 35 to 40 minutes. When baked the loaf will sound hollow when knocked.

Turn the loaf out onto a wire rack and allow to cool.