There's little to report! I made it. It's good!
I love the way it's so easy. You mix it all up in a bowl, and bake it on a low temperature for 20 minutes, and a higher temperature for 40 minutes. The rising happens in the first 20 minutes, and it doesn't require much thought or mucking around.
The first time I made mine I mixed it by hand, but I didn't do a good enough job of stirring the salt through evenly, so I did it in my mixer the next time. If you want to do it by hand, just make sure you stir it well and it'll be fine.
I found it to be a rather heavy and almost stodgy bread, which is not all bad. It's the kind of bread that needs a long time in the toaster to turn brown and crispy, and it's packed full with loads of good stuff. The bread that I mix in my bread machine is a little lighter and fluffier which I prefer for sandwiches, but this is great to have on the side with a salad or eggs. Mind you, Annabel suggests having it with horseradish cream, smoked salmon, red onion and leafy greens. Golly, I could do that.
So I think you should try it. It is so easy and could happily find a place somewhere on your menu. Try it and see how you like it best.
I changed the recipe just a little, and the version below includes my changes. Annabel uses equal amounts of white and wholemeal flour, where I reduced the wholemeal. She uses twice as much honey as I have done, and where she does 2 cups of sunflower seeds, I did one cup of mixed seeds.
Busy People's Bread (Annabel Langbein, with a few changes from me)
2 cups boiling water
2 tsp rice syrup or honey
2 cups cold water
7 teaspoons dry yeast
3 1/2 cups high grade white flour
2 cups wholemeal flour
3 teaspoons salt
1 cup mixed seeds
(pumpkin, sunflower, sesame)
Preheat oven to 80 degrees and grease and line two loaf tins (25 x 10cm).
Pour boiling water in to a large bowl, and add honey/syrup to dissolve.
Add the cold water and yeast, and leave aside for 10 minutes.
Measure flours, salt and seeds while waiting, then whisk the yeast mixture and add in the dry ingredients.
Pour in to tins, run a knife across the top to stop the bread from splitting, and sprinkle extra seeds on top if desired.
Bake for 20 minutes at 80 degrees, then turn oven up to 210 and bake for another 30-40 mins.