This super easy no-knead grainy bread was inspired by Annabel Langbein’s Busy People’s Bread. It’s quick enough to whip up on a weeknight, is full of goodness and tastes a bit like Vogel’s bread.
I’ve been using this recipe for a couple of years now. I don’t normally have the patience to make bread, so this no-knead option that rises while it’s in the oven is perfect.
Unlike some breads, it keeps you full for much longer as it’s packed with good grains, nuts and seeds. It’s especially delicious toasted although, like Vogel’s bread, it does take a while to toast. My favourite topping for breakfast is smashed avocado, baby spinach and a poached egg, with a sprinkle of dukkah on top and a few cherry tomatoes on the side. Yum!
Feel free to switch out the nuts and seeds according to your preferences – this is a pretty versatile loaf. Let me know what you think!
This super easy no-knead grainy bread was inspired by Annabel Langbein’s Busy People’s Bread. It’s quick enough to whip up on a weeknight, is full of goodness and tastes a bit like Vogel’s bread. Makes 1 loaf.
Place honey and boiling water in a large bowl. Stir to dissolve honey. Add cold water, then stir in yeast. Set aside for 10 minutes.
Meanwhile, preheat oven to 60ºC (140ºF) fan bake. Grease a 23cm x 13cm x 7cm (9in x 5in x 3in) heavy-duty loaf tin with butter. You can also add a strip of baking paper in the middle, overhanging at the sides (this helps to pull the loaf out after it has cooked).
Add flours, oats, walnuts, sunflower seeds, pumpkin seeds, linseeds, chia seeds and salt to yeast mixture. Stir until combined (the mixture will be a wet batter). Pour into the prepared tin and level out. Sprinkle with sesame seeds then make a few cuts in the top of the loaf with a sharp knife – this helps it to rise evenly.
Bake for 20 minutes (this is the rising stage). If the bread starts to extend past the top of the tin before 20 minutes is up, move on to the next stage. Don’t open the oven.
Increase oven to 210ºC (410ºF) fan bake and cook for a further 35 minutes. Once cooked, the loaf will sound hollow when tapped and should be brown all over.
Carefully remove from the tin straight away and place on a cooling rack. Slice bread once cool. See recipe notes for slicing and storing recommendations.
DRINK MATCH: A cup of English Breakfast tea is perfect with this bread!
GLUTEN-FREE OPTION: Unfortunately I don’t have a gluten-free alternative for this loaf. Have added it to my recipe development list!
INGREDIENT NOTES / SWAPS: You can change out the nuts and seeds according to your preferences. Leave out the walnuts completely if you prefer. Black sesame seeds or poppy seeds make a nice topping for the loaf (use them in addition to or instead of the white sesame seeds).
STORING AND REHEATING: This loaf keeps well for a few days – store in the fridge if the weather is hot and humid. I find it easiest to slice the day after it has been made. Usually I slice the whole loaf in one go and store in resealable bags in the freezer. I find thinner slices taste and toast better. Bread tastes best toasted once it is a couple of days old.