Busy People’s Bread

Busy People’s Bread

Making bread can be very time consuming, but with this recipe its a simple one mix dough that you don’t need to let rise because it rises in the oven during the first stage of low temperature cooking.

Busy People’s Bread

Recipe by Annabel Langbein

Makes 2 loaves

2 cups boiling water

4 tsp honey

2 cups cold water

7 tsp dry yeast gradules

2 3/4 cups high-grade flour

2 3/4 cups wholemeal flour

3 tsp salt

2 cups sunflower

4 tbsp pumpkin seeds

Preheat oven to just 80C and grease and line two loaf tins with baking paper.

In a large bowl, mix boiling water with 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 very loose, wet batter.)

Divide mixture between prepared loaf tins, spread evenly and flatten tops. Sprinkle 2 tbsp pumpkin seeds over the tops 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. When cooked, the loaves will sound hollow when tapped. Turn out of the tins while still hot and leave to cool. This bread stays fresh for several days and toasts well.


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