A lot of people are put off making bread because they think of it as a time consuming exercise. If you fall into that camp then give this super quick bread a whirl. It’s a simple one mix dough that you don’t have to let rise because it rises in the oven during the first stage of low temperature cooking. Makes 2 loaves.


  • 2 cups boiling water

  • 4 tsp honey

  • 2 cups cold water

  • 7 tsp dry yeast granules

  • 2¾ cups high-grade white flour

  • 2¾ cups wholemeal flour

  • 3 tsp salt

  • 2 cups sunflower seeds

  • 4 tbsp pumpkin seeds


  • 1.

    Preheat oven to just 80ºC and grease and line two 25 x 10cm loaf tins with baking paper.

  • 2.

    In a large bowl, mix the boiling water with the honey to dissolve. Add the cold water and yeast and put to one side for 10 minutes.

  • 3.

    Whisk the yeast mixture then add white and wholemeal flour, salt and sunflower seeds and mix with a large spoon until evenly combined. (The mixture will be a very loose, wet batter.)

  • 4.

    Divide mixture between prepared loaf tins, spread evenly and flatten the top. Sprinkle 2 tbsp pumpkin seeds over the top of each loaf and, run a sharp knife through the top of each loaf in at least 3 or 4 places so it rises evenly without splitting.

  • 5.

    Bake for 20 minutes at 80ºC and then turn up the oven to 210°C and bake for a further 30-40 minutes. When cooked, the loaves will sound hollow when tapped.

  • 6.

    Turn out of the tins while still hot and leave to cool. This bread stays fresh for several days and toasts well.


Recipe taken from Free Range Cook by Annabel Langbien.

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Posted by Lois72Report
what does high grade white flour mean ?? plain, self raising, 00 also is the wholemeal flour plain or self raising. Want to get it right first time
Posted by Sonja34Report
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.
Posted by mistywindowReport
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. :)
Posted by gijuanReport
Thank you "mistywindow". The 450g measurement works better than measuring by the cup. The bread was very good before, but now it is faultless...excellent!
Posted by mistywindowReport
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:
It's really easy, just needs a little planning.

And if you like Vogels, this is just great:

If you don't have a Dutch oven for these, just use the ceramic inner from a crock pot.
Posted by Report
Fantastic, not sure why others had issues. Got it ring first time and made about ten loaves now. So easy. I even added oats and other nuts and still perfect. Great bread for the impatient....
Posted by Report
Myself and friends make this busy people's bread all the time. Its scrumptious.