Busy People’s Bread

This recipe is fabulous and stays moist for days! I make this bread all the time. My 80 year old Mum who has not eaten bread for years...LOVES it! I used to make it for my daughter and partner, but she now makes it herself, (yay!), so now I make this bread for hubby and me...and make 2 loaves for my Mum every couple of weeks. Feels great doing this for her.

I make busy people's bread all the time... it's the only bread at our house... try replacing the sunflower seeds with raisin's, leave off the pumpkin seeds and add a couple of teaspoons of mixed spice! very yummy.

For newbies like myself who are wondering about the amount of yeast. It needs a lot because you're trading time for convenience. No-knead bread usually needs 12+ hours proving time. Salt acts against the yeast so if you reduce the salt you can reduce the yeast quantity. You can make no-knead bread using just 1/4 tsp of instant yeast - if you do it the long way: http://www.youtube.com/watch?v=13Ah9ES2yTU It's really easy, just needs a little planning. And if you like Vogels, this is just great: http://www.kiwiwise.co.nz/recipe/jaquelines-slow-rise-vogels-bread If you don't have a Dutch oven for these, just use the ceramic inner from a crock pot.

Hello Ours tured out superb each time we have done it and is thought to be a bought loaf so we must be lucky

For those having trouble with this splendid recipe - join the club. I persevered and found by trial and error that: a. As previously mentioned you need an oven thermometer. Mine was nowhere near the right temperature. b. If it overflows you need bigger loaf pans. Otherwise it'll sink in the middle. c. As a geriatric learner cook I've been doing a lot of homework. One thing I've learned is to measure flour for bread by weight. There's a big variation in the weight/volume ratio for flours. With the flours I'm using I've found that I need 3 and a 1/4 cups - 1/2 a cup more than the recipe states. I think it's close to 450g of white and 450g of wholemeal. Get it right and it's really nice. :)

Moon, I just watched the show and she really did say 7 tsp of yeast. Haven't tried the bread yet so can't comment on that

Our bread turned out amazing - totally full proof as we forgot to wait and allow the yeast to do it's thing before adding the floor. So we just left it and didn't stir until the 10 mins were up. Then stir and into the oven. Yum!!!! Along side home made soup. Delicious! I can't wait to serve it to friends :-)

I had real problems with this bread too, although it tastes good. Stuck in pan, sunk in middle. My first batch overflowed the pans. The second batch I watched very closely and managed to not overflow. Cut back on salt in second batch, as first was too salty. Also cut back on yeast by 1tsp. Much better, but still a long way to go...I am wondering if 7 tsp of yeast is a typo? Any thoughts on that?

I would be checking your oven temps. Get yourself an oven thermometer. Have had no problems with this bread at all, its quite delicious, freezes beautifully and stays soft alot longer than most home baked breads.

I am an experienced cook but I was very diappointed with this recipe right from the start. I greased and lined my tin according to the recipe. My greaseproof paper stuck to the cooked bread! I had to cut it off. It was stodgey and it burnt by 25 min into cooking on the high heat. It did not rise as much as I thought it would and did not look at all like your photo. It did taste ok but would never serve or share it with anyone. I thought the ' 7 teaspoons of yeast' was a bit much but maybe that's the quick way of the dough rising. Any comments or suggestions?