Rosemary's 'no knead' bread

This recipe is taken from Country Calendar Homestead Baking in which Allyson Gofton uncovers the baking secrets and stories of farming families who have featured on Country Calendar. At Retaruke Station in the central North Island, which is more than an hour away from the closest shop, Rachel Steele bakes this light-textured, wholemeal bread for her family every week. This bread freezes well, or can be stored in a bread tin and used within the week.

Recipes reproduced with permission from Country Calendar Homestead Baking by Allyson Gofton, published by Penguin, RRP $50. Recipes © Allyson Gofton and individual contributors. Food photography © Alan Gillard.

Ingredients

6 cups	Water, lukewarm, use another cup if needed
4 tsp	Sugar
4 tsp	Active dried yeast
8 cups	Wholemeal flour (Main)
4 cups	Flour
5 tsp	Salt
1 cup	Sunflower seeds, or pumpkin seeds, optional

Directions

1. Grease 3 medium-sized (22cm x 9cm) loaf tins.
2. In a large jug, stir together 6 cups of the water with the sugar and yeast and leave for 10 minutes or until a yeasty froth has appeared on top of the water.
3. In a large bowl, stir together the flours and salt. Stir in the sunflower or pumpkin seeds, if using, and make a well in the centre. Gradually pour in the yeast mixture, stirring with a wooden spoon. Add the remaining water, if required, to make a sticky dough. Divide the mixture evenly among the prepared tins, and set aside in a warm place for about 1 hour, or until the dough has risen almost to the top of the tins.
4. While the dough is rising, heat the oven to 190C (170C fan bake).
5. If wished, just before baking, sprinkle a few extra sunflower or pumpkin seeds on top of the loaves. Bake in the preheated oven for 1¼ hours, or until the bread sounds hollow when tapped. Transfer immediately to a cake rack to cool.