I first came across this recipe a few months ago via Hugh Fearnley-Whittingstall's River Cottage, and have since made many variations of it, ending up with the perfect, fail-safe loaf of bread.
I can't stress how easy this is to make - no kneading, no yeast. Just mix and put it in the oven. The most difficult part of the recipe is remembering to turn the oven on BEFORE you start making the bread, as it takes such a short time to make, your oven might not get hot enough, quick enough!!
Makes 1 loaf
Preheat the oven to 170C (160C fan)
220g self-raising wholemeal flour (my favorite is Allinson flour, made in the UK)
180g self-raising white flour
2 teaspoons table salt
1 level tablespoon caster sugar
50g sunflower seeds
100g walnuts
75g dried cranberries
50g sultanas
50g dried apricots
400ml San Miguel
Mix the flours, salt and sugar in a bowl. Break up the walnuts, either with a rolling pin or a quick blitz in the magimix. Chop or magimix the dried apricots. Add the nuts, seeds and dried fruit to the flour mix and pour in the beer. Mix it all together.
Butter a bread tin, then dust with self-raising flour. Pour the bread mixture in.
Cook for 70-80 minutes, or until golden brown.
Leave to cool then serve with butter and salt, or a lovely creamy goats cheese.
I wrap my bread in greaseproof paper to store it, and although it normally gets eaten within 48 hours, it will keep for up to 4 days, although the crusts will get crunchier.
I can't stress how easy this is to make - no kneading, no yeast. Just mix and put it in the oven. The most difficult part of the recipe is remembering to turn the oven on BEFORE you start making the bread, as it takes such a short time to make, your oven might not get hot enough, quick enough!!
Makes 1 loaf
Preheat the oven to 170C (160C fan)
220g self-raising wholemeal flour (my favorite is Allinson flour, made in the UK)
180g self-raising white flour
2 teaspoons table salt
1 level tablespoon caster sugar
50g sunflower seeds
100g walnuts
75g dried cranberries
50g sultanas
50g dried apricots
400ml San Miguel
Mix the flours, salt and sugar in a bowl. Break up the walnuts, either with a rolling pin or a quick blitz in the magimix. Chop or magimix the dried apricots. Add the nuts, seeds and dried fruit to the flour mix and pour in the beer. Mix it all together.
Butter a bread tin, then dust with self-raising flour. Pour the bread mixture in.
Cook for 70-80 minutes, or until golden brown.
Leave to cool then serve with butter and salt, or a lovely creamy goats cheese.
I wrap my bread in greaseproof paper to store it, and although it normally gets eaten within 48 hours, it will keep for up to 4 days, although the crusts will get crunchier.
