This bread is so delicious and ridiculously easy to make. The fact that even I managed to produce something pretty darn good is a clear indication that this recipe is fool proof!! The best thing is that there is no kneading so you can’t even blame that if things go wrong!
Our chef Lucy was taught this recipe in South Africa a few years ago, on her travels, and it is now firmly part of her amazing bread repertoire (I blame her for falling off the January detox wagon). The ingredients are pretty simple so you can swap the flours and seeds to suits what you have in the cupboard which makes it perfect for any last minute entertaining or hunger pangs.
2 cups wholemeal flour
1 cup white bread flour
1 tsp instant yeast
2tbsps mixed seeds – can be anything you fancy – pumpkin, linseed, poppy, sunflower etc etc
1 tbsp sugar
1 tsp salt
1 tsp vinegar
2 cups lukewarm water
Stir all the ingredients until just combined (don’t overmix)
Leave in the bowl and cover with cling film for 1 hour in a warm place
After 1 hour transfer into a buttered loaf tin. The mix will be very wet so don’t be concerned.
Prove for another hour
After another hour of proving put in the oven and bake for 55 minutes at 180°C
Turn out and leave to cool on a cooling rack
Don’t cut when the bread is still hot as the bread will go doughy – I know it is hard but be patient!!
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