Easy Peasy Quick Bread

I love fresh  home baked bread, for many reasons, one being the smell that floats through the house when its baking, two, that I can use the ingredients I wish and third being that it is extremely cheap to make a really nutritious loaf that might otherwise not give you much change for 10 bucks.  

But bread can be a real pain to make, with the proving, the kneading and all the time that takes, so when this super easy recipe did the email rounds in my office, I had to try it.

 

You don't have to knead it, it proves in the oven and it produces a dense bread which is great for sandwiches and even better toasted with avocado, tomato, some sea salt and a slug of olive oil ( that's my default dinner!) 

 

The makes one smallish loaf.  

 

What's in it?

 

• 1 cup boiling water
• 2 tsp honey/maple syrup/rice syrup
• 1 cup cold water
• 3 tsp dry yeast granules
• 2¾ cups of flour - wholemeal/spelt/your choice!
• 2 tsp salt
• 1 cup sunflower seeds
• pumpkin seeds, chia seeds, linseeds for topping

 

How do you make it?

• Preheat oven to  80ºC and grease and line a small to medium sized loaf tin with baking paper, or use a silicon one like I did.

• In a large bowl, mix the boiling water with the honey to dissolve. Add the cold water and yeast and put to one side for 10 minutes.

• Whisk the yeast mixture then add the flour, salt and sunflower seeds and mix with a large spoon until evenly combined. (The mixture will be a very loose, wet batter.

• Pour mixture into the prepared loaf tin, spread evenly and flatten the top. Sprinkle your seeds over the top of each loaf and, run a sharp knife through the top of each loaf in at least 3 or 4 places so it rises evenly without splitting.  

• Bake for 20 minutes at 80ºC and then turn up the oven to 210˚C and bake for a further 30-40 minutes. When cooked, the loaf will sound hollow when tapped. Turn out of the tins while still hot and leave to cool. 

 

Thanks for the recipe Sarah and please Enjoy!