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This has to be one of the easiest bread recipes in the world with no kneading it’s a no brainer! The loaf can be frozen and defrosted when needed and is the perfect accompaniment to a hearty soup or made into a chunky sandwich.
Preheat the oven to 220°C/425°F/Gas Mark 7.
Mix the flour, salt and yeast in a large bowl. Dissolve the treacle in 445ml warm water and add to the dry mix. With a large spoon combine the ingredients until it forms a wet mixture.
Turn the mixture into a lined loaf tin, sprinkle with seeds and cover with cling film or a damp tea towel. Place in a warm spot to allow the yeast to do its work for approx 20 minutes and then cook in the oven for about 45-50 minutes.
Remove the loaf from the tin and place the loaf directly onto the oven shelf for a further 10 minutes.
You will know when the loaf is done when you tap the bottom and it sounds hollow. The bread is quite moist and will last for anything up to a week, you can store it in an airtight container. It also freezes brilliantly for up to a month, so you could also make a few extra to save for later.
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