This is my kind of bread – you just throw all the ingredients together in a bowl, no rising or kneading, then bake it ... and before you know it, the kitchen is filled with the gorgeous smell of baking bread and you’ve got two crusty-topped loaves with a soft fine crumb and excellent flavour to devour.
4 level tsp dried yeast
1 tsp raw sugar
850ml (UK 1½ pints / US 1 pint 14fl oz) warm water
¼ cup each rye, flaxseed, wheatgerm and millet
2 tsp salt
2 cups standard white flour
4 cups wholemeal flour
1 large (size 7) free-range egg, lightly beaten
Sesame or poppy seeds for the top, optional
1 Sprinkle the dried yeast and sugar over the warm water and leave to dissolve; stir once or twice.
2 Put the rye, flaxseed, wheatgerm and millet in a large bowl and stir through salt, then the white and wholemeal flours. Make a well in the centre and drop in the beaten egg. Pour in yeast mixture then blend together until porridge-like.
3 Pour into two greased loaf tins, sprinkle with sesame or poppy seeds if liked, and put them in a cold oven. Turn oven to 200°C (400°F) and cook for 50-60 minutes until the loaves are crusty and sound hollow when tapped on the bottom of the tins.
4 Cool loaves in the tins for 5 minutes or so, then turn them onto cooling racks. When cool store in brown paper bags, or freeze.
Photography by Ilaria Biuso