This has to be one of the easiest bread recipes in the world with no kneading it’s a no brainer! The loaf can be frozen and defrosted when needed and is the perfect accompaniment to a hearty soup or made into a chunky sandwich. For anyone hooked on white bread this is a really healthy alternative and you can also add rolled oats sprinkled on top for an extra crunch.

Makes one loaf
450g wholemeal flour
1 teaspoon salt
1 7g sachet dried yeast
1 teaspoon treacle
445ml warm water
A small handful of mixed seeds

Preheat the oven to 220°C.

Mix the flour, salt and yeast in a large bowl. Dissolve the treacle in the warm water and add to the dry mix. With a large spoon combine the ingredients until it forms a wet mixture. Turn the mixture into an oiled and floured loaf tin, sprinkle with seeds and cover with cling film or a damp tea towel. Place in a warm spot to allow the yeast to do its work for approx 20 minutes and then cook in the oven for about 45-50 minutes.

You will know when the loaf is done when you tap the bottom and it sounds hollow. The bread is quite moist and will last for anything up to a week, you can store it in an airtight container. It also freezes brilliantly for up to a month, so you could also make a few extra to save for later.