Your Daily Bread

As promised, below is the recipe for my easy bake bread.  Actually I admit, it isn't mine.... It is from the book The Free Range Cook by amazing New Zealand cook Annabel Langbein.  She is sort if like a female version of Hugh Fearnley-Whittingstall, but looks better in tight jeans.

You'll find the mixture to be quite sticky and wet (stop that giggling at the back, please!), but don't panic!  At the end you will have a wonderfully dense, rib-sticking bread which of course tastes best straight out of the oven slathered in butter and homemade jam!

Possibly The Easiest Bread In All Known Galaxies (aka Busy People's Bread by Annabel Langbein)

2 cups boiling water
2 cups cold water
4 tsp raw honey
7 tsp dry yeast
2 3/4 cups bakers plain flour
2 3/4 cups wholemeal plain flour
3 tsp salt
2 cups sunflower seeds
4 tbs pepitas

Pre heat oven to 80 degrees C.  In a large bowl, pour in the boiling water and the honey.  Stir until honey has dissolved.  Add the cold water and THEN the yeast.  (Very important to do it in this order, or you may become a yeast mass murderer.  And trust me, you'll only make that mistake once!!)
Leave covered with a teatowel for 10 mins.

Your yeast should be all frothy after this time.  Whisk briefly, then add the flour, salt and sunflower seeds.  Stir until all combined, then divide between 2 greased and lined (with baking paper) loaf tins.  Sprinkle tops with the pepitas and slash the tops of the loaves in a few places with a sharp knife.  This ensures the loaf doesn't crack when rising.

Place in the oven for 20 min.  The low temperature ensures that the bread has some proving time.  Then crank the given up to 200-210 (depending on the mettle of your oven) and bake away for 20-30 min.  The bread is cooked through when you tap the top, and it sounds hollow.  Turn out of the tins while still hot.

Guaranteed, your house will exude that alluring 'fresh baked' smell!