10 MINUTE WHOLEMEAL BREAD
(Makes two tasty, healthy loaves with a crisp crust.)

INGREDIENTS

      6½ cups *        Freshly ground wholemeal flour.

      2 raised tsps    Baking soda.

      ½ cup              Olive oil or equivalent, or alternatively,
                              use 1½ cups of ground Linseed (Flaxseed)
                              and reduce flour by 1 cup. (Linseed
                              contains 33% oil that is rich in Omega 3.)

      ½ cup              Treacle or brown sugar.

      1 tsp (level)      Unrefined salt. (If using refined salt halve
                                                         the quantity.)

      4 cups              Water. (Amount may need to be varied
                                   according to type of flour.)

                  * Use a common household mug as a cup measure.

Stir all ingredients together in a large bowl with a sturdy wooden spatula until you have an elastic dough that will hold its shape without slumping (approx 2 minutes). Kneading is not necessary.

Transfer the dough into two teflon-coated or greased loaf tins and bake for approx 1 hour (depending on darkness or crispness of crust desired) at 200°C (400°F).

For a crisp all over crust, remove the loaves from the tins while still hot.

This recipe is taken from New Zealand’s top-selling health book "Stay Healthy by Supplying What's Lacking in Your Diet."