I needed a nice quick bread to whip up to go with the Potato, Bacon and Corn Chowder last night and had in mind to make some no knead bread I had seen on George's blog . Her version used spelt flour but I was just going to substitute that for normal flour. As luck would have it however, when it came time to get the recipe our internet was down, so I had to resort to sifting through my cookbooks, as I had a recipe that I used to use many years ago. This was one of my first bread making recipes, I made this often in my early twenties, as it is one of those no fail versions and I was not yet acquainted with the wonders of using a bread maker for kneading!!!! It calls for the usual dried yeast, but as I now pretty much only make bread in my breadmaker I use the fast action yeast which generally doesn't need to be fizzed up with sugar and warm water. However, I did follow this method using my breadmaker yeast and it still fizzed up, if not in the same way as the granules do, it was more haphazard looking rather than the even foam you get using the granules. It calls for 6 cups of flour and this makes 2 decent sized loaves, which is good value I think, I used 3 cups white flour, 2 cups wholemeal and 1 cup wheat bran. It was a lovely loaf, it has a kind of nuttiness that the molasses brings, I think that is what really makes this loaf so delicious. It takes no time either. I made it and set it to rise then started making the soup. It was ready at about the same time as the soup, about an hour or so later.
This really could not be easier. It keeps well, the kids love it for sandwiches and it was also nice toasted for breakfast. I have trouble leaving it alone and love it fresh with butter and honey!The recipe is from an old book called From Tauhara's Kitchen and is a collection of vegetarian recipes from the Tauhara Centre, a retreat/conference venue in Taupo. The book was published in 1989 but I have referred to it often and looking at it again the other day see there are plenty of yummy recipes I would still happily make and eat -including this bread!
Tauhara's Quick Rise Home Made Bread
6 cups flour (either wholemeal, ryemeal, white or combination)
2 tbsp dried yeast
2 tbsp honey
1 tbsp molasses
1 tsp salt
600 ml warm water
In a bowl dissolve honey and molasses in warm water. Sprinkle on yeast and stir gently. Leave in a warm place until warm and frothy. (10-15 mins)
In another bowl, combine flour and salt. Pour yeast mix and mix well, the mix should be fairly wet but not too sloppy.
Oil two loaf tins and warm slightly. Half fill with dough. Leave in a warm place to rise to almost the top of the tin (don't let it rise up over the top or it will make the bread difficult to get out once cooked).Bake in a hot oven 220C initially, reducing heat to 200C after 10 minutes. Cook for 35 minutes. Makes 2 loaves.