This easy, quick-mix yeast bread requires no kneading and turned out to be the most delicious Low GI bread I’d ever eaten. (I’d never baked one, so I was thrilled with the results)
If you’d like my vegetable soup recipe, click here.
3/4 cup (187ml) sunflower seeds
1 cup (200g) crusted wheat (plus extra tbs for garnish)
3 cups (420g) whole-wheat flour
1 cup (120g) white bread flour
1 ½ tsp (7g) salt
1 x 10g packet instant yeast
1 cup (42g) All-bran flakes (e.g. Kellogg’s)
2 tbs (30ml) milk
3 tbs (45ml) molasses or honey
1 tbs (15ml) olive oil
1 tbs (15ml) lemon juice
2 ¼ - 2 ½ cups (560ml – 625ml) lukewarm water
Toast sunflower seeds in dry, hot, non-stick pan until golden(Set aside ¼ cup (60ml) for garnishing)
Sift together flours, yeast, salt, All Bran flakes and yeast.
Mix seeds with molasses/honey, oil, milk and lemon juice
Add water and stir well
Add to dry ingredients and mix well
Pour dough into loaf pan of your choice; (I used 28 x 10 ½ x 9 ½)
Sprinkle top with reserved seeds and crushed wheat
Leave to rise in a warm place for 30 minutes
Preheat oven to 200°C and bake for 45 minutes
Remove loaf from tin and bake on rack for 10 minutes. (For a crisp bottom crust)
Makes 7 mini loaves, 3 round, or 1 large loaf
Dimensions of alternative tins:
Round tin: 12 ½ x 4 ½
Mini loaf tins: 11 x 6 ½ cm
Note: Quick tips for baking bread:
Hot humid air gives the best baking results. Place a small metal dish of hot water in the oven while the bread is baking. Using a spray bottle, spray a fine mist of water into the oven 2 - 3 times.
