Three easy yeast-free breads you can bake in less than 60 minutes

SEED-CRUSTED WHITE BREAD

Makes: 1 loaf

Ingredients:

500g (4 cups) self raising flour*

5ml (1 tsp) salt

125ml (½ cup) water

125ml (½ cup) full cream milk

A handful of mixed seeds

Method:

1. Preheat the oven to 200°C.
2. In a large bowl combine the flour and salt and mix through.
3. Combine water and milk and if you wish you can add 30ml (2 tbsp) oil for a richer dough.
4. Make a well in the centre of the dry ingredients and pour in the water and milk.. Using a round bladed knife, bring dough together. If too dry, add a little water.
5. On a lightly floured surface gently knead the dough and then shape as desired, ensuring that whatever shape you create isn't taller than 3cm so that the loaf bakes through without burning. I shaped my loaf into a round. Then, using a cutter or sharp knife, cut a cross through the top of the dough.
6. Sprinkle over seeds, trying to avoid the cut-cross section and press the seeds down.
7. Place on a sprayed baking tray and bake for 15 minutes at 200°C, then reduce the temperature to 180°C and continue baking for another 20 - 30 minutes. If it browns too quickly, reduce the temperature to 160°C. If you tap the loaf underneath and it sounds hollow then it's ready.
8. Cool on a wire rack and enjoy. Best eaten warm with lots of butter or margarine.

*No self-raising flour? Use cake flour and add 15ml (3tsp) baking powder.

AMASI SODA BREAD

Makes: 1 loaf

Ingredients:

500g (4 cups) cake flour or use a combination of half cake and half wholewheat flour

5ml (1 tsp) bicarbonate of soda

5ml (1 tsp) salt

500ml (2 cups) amasi or buttermilk*

Flour to sprinkle over

Method:

1. Preheat the oven to 200°C.
2. In a large mixing bowl combine the flour, bicarb and salt. Mix through.
3. Make a well in the centre and add the amasi/buttermilk. Using your hands, mix the buttermilk through to just bring the dough together. Don't overmix as this will make a tough dough.
4. Place the dough on floured surface and shape as desired, ensuring whatever shape you make is no taller than 3cm — this ensures it cooks through. I shaped a rectangular loaf. Using a sharp knife, score diagonal lines on top of dough. Sprinkle flour over the top.
5. Place on a sprayed baking tray and bake for 15 minutes at 200°C, then reduce the oven temperature to 180°C and continue baking for another 20 - 30 minutes. If it browns too quickly, reduce the temperature to 160ºC. If you tap the loaf underneath and it sounds hollow then it's ready.
6. Cool on a wire rack and enjoy. Best eaten warm with lots of butter or margarine.

*Don't have amasi or buttermilk? You can use the same amount of plain yoghurt or add 15ml (1 tbsp) of fresh lemon juice to 500ml milk, stir through and allow to stand for 5 minutes to thicken.

GLUTEN-FREE COCONUT LOAF

The beauty of this loaf is that by adding a couple of ingredients you can turn it into a sweet loaf. Simply add 125ml (½ cup) of sugar and the finely grated zest and juice of 1 small lemon. Store the loaf in the fridge.

Makes: 1 loaf

Ingredients:

6 extra large eggs

125ml (½ cup) coconut flour

125ml (½ cup) coconut oil (if it's hard, melt in microwave for 30 seconds)

Pinch of salt

Pinch of baking powder

2.5ml (½ tsp) xanthan gum, a natural thickening agent found in health food sections of pharmacies, or leave it out

Coconut flakes (optional)

Method:

1. Preheat the oven to 180°C.
2. Spray a medium loaf pan with cooking spray. Base line the pan with greaseproof paper so it hangs over the sides of the pan so you can lift it out easily once baked.
3. In a large mixing bowl whisk the eggs then add the flour, oil, salt, baking powder and xanthan gum.
4. Pour into the prepared loaf pan and bake at 180° C for 30 - 40 minutes. If desired, after 25 minutes sprinkle lightly with coconut flakes and continue baking. If a wooden skewer comes out clean it's ready.
5. Cool in pan for 5 minutes before removing and placing on cooling rack.
6. Delicious eaten on its own or toasted.

* All loaves are best on day of baking