This is a no-knead super quick bread recipe that requires no fancy equipment. All you need is a large mixing bowl. You can find this in The Free Range Cook, by Annabel Langbein, published by Mitchell Beazley.
ANNABEL LANGBEIN’S BUSY PEOPLE’S BREAD
Prep time 10 minutes
Cooking time 35 – 40 minutes
Makes 2 loaves
500 ml boiling water
4tsp honey
500 ml cold water
7 tsp dry yeast granules
400g strong (high grade) white flour
400g wholemeal flour
3tsp salt
250g sunflower seeds (I used Linwoods blend of flax, sunflower, pumpkin seeds and goji berries)
4tbs pumpkin seeds
METHOD
- Preheat the oven to 80C.
- Grease and line two 25 x 10cm loaf tins with baking parchment.
- 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 white and wholemeal flour, salt and sunflower seeds and mix with a large spoon until evenly combined. (The mixture will be a very loose, wet batter.)
- Divide mixture between prepared loaf tins, spread evenly and flatten the top. Sprinkle 2 tbs pumpkin 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 80C and then turn up the oven to 210C and bake for a further 30-40 minutes. (As the seeds started to brown too quickly I removed the loaves from the tins, turned them upside down, turned the oven down to 175 for the last five minutes).
When cooked the loaves will sound hollow when tapped. The bread stays fresh for several days and toasts well.