For those that asked:
NO-KNEAD BREAD: A recipe outline
Before the advent of ‘breadmakers’, when humans baked bread, there were other quick methods for producing a good, wholesome loaf. There still are!
In a large bowl, dissolve 1 tablespoon of honey in 11/4 cups of boiling water. Add ½ cup of rolled oats and ¾ cup cold water. Stir. Sprinkle ½ tablespoon of dried yeast (not Surebake) over the surface, without stirring, and leave for 5–10 minutes, until frothy.
Stir in enough flour (see note) plus 1 tsp salt to form a dough which resembles a wet scone dough. Well oil a 1kg bread pan and spoon dough in. Smooth the surface with an oiled spatula, pulling surface edges towards the centre a little as you go. If desired, sprinkle the surface with some seeds, such as sunflower, pumpkin, sesame, linseed or poppyseed and press lightly onto the surface. Place in a 120F oven (if using a fan oven, do not engage the fan at this stage, or switch the oven off once it has reached the desired temperature) to rise, until the dough has reached the top of the tin and formed a slightly domed surface above it. This takes approximately 35 minutes. When risen, increase oven temperature to 370F and bake for 50 minutes. Leave in the tin for 5 minutes before loosening the sides with a knife, if necessary, and sitting the loaf crosswise on top of the tin to cool.
*If using a fan oven, the final cooking time may be reduced by approximately 10 minutes. Experiment (the ultimate key to successful bread making).
Flour options:
This bread may be baked with innumerable combinations of flours and grains. To start with try ⅓ white and ⅔ wholemeal. Vary this combination and add other ingredients as you become more familiar with the process.
Other possible additions:
Try whole or ground linseeds or pumpkin seeds, sunflower seed, wheatgerm, ground millet, dried fruit and spice (makes great toast), kibbled grains. Let imagination be your guide.