No Knead Bread

This weekend I ran out of time to make my usual bread recipe, and I decided to try a "no knead" bread.  This is a more wet mixture which you just mix and put in the bread pan, and rise in the oven before baking.  It was definitely a lot quicker, because you don't have to do any of the kneading or waiting for it to rise before moving on to the next stage.  The bread is very tasty - it has a sort of Vogel's texture, and is quite good for toast.  You definitely need to make sure you have big enough bread pans, or use three - mine came very close to spilling over, and were only saved by the baking paper that went up higher than the sides!!

Annabel Langbein's Busy People's Bread (from The Free Range Cook)

Makes two loaves

2 cups boiling water 

4 tsp honey 

2 cups cold water 

7 tsp dry yeast granules 

2¾ cups high-grade white flour 

2¾ cups wholemeal flour 

3 tsp salt 

2 cups sunflower seeds 

4 tbsp pumpkin seeds

   

Preheat oven to just 80ºC and grease and line two 25 x 10cm loaf tins with baking paper. 

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 tbsp 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 80ºC and then turn up the oven to 210˚C 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.