This has to be one of the easiest bread recipies 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 of wholemeal flour.
1 teaspoon of salt.
1 7g sachet of dried yeast.
1 teaspoon of treacle.
15 Fl Oz of warm water.
A small handful of mixed seeds
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 mins.
Cook in the oven for about 45-50 mins at Gas Mark 7/ 220oC.
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.
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