Overnight Wholemeal Bread

A very handy recipe – tasty, delicious and healthy, plus you can do it in your sleep. Literally!
Add any type of seeds you like – about 2 tablespoons (too many will tend to make the bread crumbly. It’s best to soak larger seeds before adding by the way).

You can also brush the tops of the risen loaves with milk or egg and sprinkle with seeds as well (sesame seeds are excellent, or poppy seeds – no need to soak in this case)

1.75kg plain flour

750g wholemeal flour

2 tablespoons salt

2 heaped tablespoons brown sugar

2 heaped teaspoons dried yeast

60g butter

2 large tablespoons molasses or malt extract or honey

1600ml warm water

Mix together the flours, salt, sugar and yeast.

Melt the butter and molasses (or malt or honey) in hot water, then cool to lukewarm, then make up to the specified1600 ml with warm water.

Make a well in the centre of the dry mixture and pour in the liquid, adding a little extra warm water if necessary to make a soft dough.

Leave in a covered pan overnight or about 8 hours in a warm place.

Knock down and place in 4 greased loaf tins to rise again (about 2 hours).

Bake at 200°C for 15 minutes, then reduce heat to 160°C and bake for 30 minutes more. Turn out onto a wire rack to cool.