QUICK AND EASY BREAD
This no yeast, no knead (so no rise) loaf is small and dense but not heavy. It is moist and full of flavour and lasts well.
240g spelt flour
45g small oatflakes
1·5 tsp baking powder
1 tsp salt
1 tbsp poppy or sunflower seeds
2 tbsp ground flaxseed
1·5 tbsp sugar
150ml milk
3 tbsp sunflower or rapeseed oil
Poppy or sunflower seeds to decorate
Pre-heat oven to 350˚ F (180˚C) and line a loaf tin with greaseproof paper.
Thoroughly mix the dry ingredients in a bowl. Whisk milk and oil and add slowly to dry ingredients, combining well. Shape and lay in small loaf tin. Press down into the corners and flatten the top with knuckles. Sprinkle with poppy seeds and bake for 50-55 minutes or until browned on top and cooked through (test with a clean knife or skewer to check). Leave to cool in the tin for about 10 mins. Turn out onto wire rack.
VARIATION: For more rise, add 2 tbsp water and get a runny mix which you can pour into the tin. I made some rolls tonight with this mix and they worked out well.
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