Recipe taken from Cook Happy Cook Healthy by Ferne Cotton
I have to agree with Ferne when she says that that this has to be one of easiest loaves you will ever make. This is the no yeast, no rising and no kneeling bread and couldn’t be simpler.
I have been reliably informed that toasting the bread and spreading with butter is lush, although I’ve not tried this (yet!) myself.
I enjoy taking a thick slice to work and nibbling on it as a snack and it’s great dunked into homemade soup.
If you are looking for vegan recipes then this ticks the box too.
- 480g wholegrain spelt flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp sea salt
- 80g pumpkin seeds
- 40g dried apricots, finely chopped, or raisins
- 40g goji berries
- 1 tbsp honey
- 520ml tepid water
- Preheat the over to 200c/180c fan/400f/Gas mark 6.
- Lightly grease a 1kg loaf tin and line it with baking parchment (or use a disposable loaf tin liner).
- Combine all of the dry ingredients, including the seeds and fruit, in a bowl, then add the honey and water and mix again until just combined.
- Pour the mixture into the prepared load tin and bake in the oven for 50 mins, then carefully remove the loaf from its tin and continue to bake the loaf upside down directly on the oven rack for a further 10 mins (this gives it a better crust).
- Remove the loaf from the oven and leave it to cool completely before cutting (otherwise all the steam escapes , resulting in a drier loaf).
- Once cool, cut into slices and spread with your favourite topping.
- The loaf will keep in an airtight container for up to 3 days or in the freezer for 2 months.