There’s something about this time of year that makes the kitchen feel like the warmest corner of the home. The days get shorter, the sky sits low and grey, and suddenly the smallest rituals begin to matter more — lighting a candle, stirring a pot of soup, or pulling a simple loaf of bread out of the oven. And on these grey, quiet days, I find myself returning again and again to simple recipes that never fail me — like this Quick Savoury Wholewheat Bread (No Yeast, No Knead). It’s the kind of recipe that holds your hand rather than demands from you, very easy to put together, humble but deeply comforting.
It’s nothing fancy, nothing that asks for too much time or energy.
I make it when I want something warm to go with a bowl of soup, or when I’m craving the feeling of creating something with my hands. There’s a quiet kind of therapy in mixing the flour, folding the dough, shaping it into a rustic little loaf. No yeast, no rise time, no fuss — just honest ingredients coming together in minutes.
And the smell that fills the kitchen… you’d never guess it took so little effort. It’s loaded with cheese, spinach, herbs and spices that elevate it to another level.
What I also love is how forgiving it is. Some days I dump everything into a loaf pan and let it do its job. Other days ( like this one), I let it go a bit rugged and “artisan”, letting the cracks form where they may. Either way, it looks beautiful, golden, and full of heart. It’s the sort of bread that feels like home — humble but satisfying.
We had it recently with a pot of this roasted sweet potato and butternut squash soup, and it was perfect. Crisp on the outside, soft on the inside, and just hearty enough to feel like a small meal in itself. I tore off a piece, dipped it into the warm soup, and for a moment everything else felt a bit quieter, softer, steadier. To be honest, I couldn’t help gorging on a slice on it’s own. It does make for a great snack too. Or have it as an open sandwich with toppings of your choice. The spices and herbs in it really elevates the flavour.
If you try this bread, I hope it brings you the same comfort. And if you’re moving through a difficult chapter, I hope you find your own pocket of peace too — perhaps right there in your kitchen, creating something simple and good.
Continue reading for the full, printable recipe for my Quick Savoury Wholewheat Bread (No Yeast, No Knead) .
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Sunita's World- Life and food
Blog- www.sunitabhuyan.net
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Recipe developer🍲,transplant survivor 2024💪🏼, green fingers🌿Award-winning blogger, ft @guardian @thetelegraph
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Recipe card-
Quick Savoury Wholewheat Bread (No Yeast, No Knead)
Ingredients
Dry ingredients
- 2 C whole wheat flour ( atta)
- 2 tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 1 tsp crushed garlic
- 2 tsp mixed dried herbs
- ½ c grated Cheddar cheese
- 1/2 C finely chopped spinach leaves
- a pinch of chilli flakes
Wet ingredients-
- 1 C buttermilk Or milk + 1 tbsp lemon juice or white vinegar (let sit for 5 minutes)
- 1 egg
- 3 tbsp olive oil
Instructions
- Heat the oven at 180 deg C and line a loaf pan or baking tray ( if you want a free form shape like mine. Loaf pan is easier)
- In a large bowl, add all the dry ingredients. Rub everything together with the fingertips till everything is coated with the flour.
- In another bowl, add the wet ingredients and whisk together.
- Make a well in the centre of the flour mixture and tip in the wet mixture.
- Fold in till combined. do not overmix.
- For artisan shape- Flour the baking paper on the tray and tip the mixture on top in a mound. Sprinkle a bit of flour over it and gently shape it into a round of 7-8 inches. The mixture will be sticky, so use well floured hands. Don't knead, just bring it together; doesn't matter if it looks a bit craggy. Once shaped, sprinkle a little more on top and rub it all over. With a sharp blade, make a cross on top. Sprinkle a few sesame seeds on top.For the loaf-Tip the mixture into the lined loaf pan and smooth the top. Dust the top with a little flour and make a gash down the centre along the longer side. Sprinkle a few sesame seeds on top.
- Place a small tray of hot water at the bottom of the oven for the first 10 minutes. The steam creates a beautiful crust.
- Place the tray / loaf pan in the centre of the pre heated oven and bake for 35-45 minutes until golden and a skewer comes out clean.
- Cool the bread for at least 10 -15 minutes on a rack before slicing. If making in the loaf pan, remove and cool on a rack.
Notes
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Until next time,
Sunita
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