Lazy Bread

I love making bread, the workout you get from kneading, the variety of shapes, styles and flavours you can make, the inviting aroma wafting through the house as it bakes  and, best of all, eating it while still warm. The problem is that it is often difficult to find the time to go through the process of mixing, kneading, 1st proving, shaping, 2nd proving & then finally baking.  This recipe eliminates many of those stages leaving only the mixing and baking, so it certainly makes it the ultimate lazy bread.

It is a combination of Annabelle Langbein's 'Busy People's Bread' (in her book, The Free-Range Cook) and a fragrant multi-seed loaf served at Palm's Cafe restaurant in Dunedin. I've been trying to perfect it for about a year, adjusting the amount of yeast and liquid as well as experimenting with baking temperatures and times to ensure a consistent outcome that eliminates sinking. I'm not sure it is completely perfect as there is still a slight dip when cooled, but it is always tasty and has a spongy, dense inner texture with a firm, dark crust.  It is great thinly sliced for sandwiches or cut a bit thicker and toasted, spread with butter and marmite.

You can always vary the seeds to your own liking (including sunflower seeds, poppy seeds or others that may take your fancy) or use a packet of pre-mixed seeds.

220ml boiling water

2tsp dark treacle (or you can use honey, but the treacle adds more flavour)

220ml cold water

1tbsp (10g) dried yeast granules (NOT quick yeast)

200g strong white flour

200g plain wholemeal flour

1 1/2tsp salt

1/2 tsp caraway seeds (optional)

45g linseeds

40g sesame seeds

45g pumpkin seeds (plus 2tbsp extra)

1.    Preheat oven to 80C (fan 50C) and grease a 25x10cm loaf tin well (I use cake release spray).

2.    In a large bowl, mix the boiling water with the treacle to dissolve.  Add the cold water and sprinkle over the yeast and put aside for 10 minutes so the yeast activates and becomes light and foamy.

3.    Whisk the yeast mixture then add all of the remaining ingredients (except the extra pumpkin seeds) and mix with a large spoon until evenly combined (The mixture will be a very wet batter that looks more like a cake mix than a bread dough).

4.    Pour the mixture into the prepared loaf tin, spread evenly and flatten the top.  Sprinkle the 2tbsp extra pumpkin seeds (or any seeds of your choice) over the top of the loaf and run a sharp knife through the top of the loaf in at least 3 or 4 places so the loaf rises evenly without splitting.

5.    Bake for 20 minutes at 80C (fan 50C) and then turn up the oven to 180C (fan 150C) and bake for a further 60-75 minutes.  When cooked, the loaf will sound hollow when tapped and will be a dark golden brown.  

6.    Turn out of the tin while still hot and leave to cool.  

7.    This bread stays fresh for several days and toasts well.