Easy loaf–quick dough–no yeast

Here is a recipe that anyone can make whether they have experience in baking or have never cracked an egg in their life. It is for a simple and easy quick make and bake loaf of bread that tastes as good as any loaf that a master baker is able to produce. I bake this bread nearly every day and have never had a loaf go wrong either in its flavour or appearance.

Equipment you will need

A jug or bowl for mixing; a fork; a ramekin dish or similar; a teaspoon; a desert spoon or similar.

Ingredients

1 egg per person or mini loaf; half a teaspoon of baking soda/powder; choice of any of the following grains some of which you may well have in the store cupboard: rolled oats, oat bran, ground flax seed, ground almonds, toasted soya bran. These could be substituted with wheat flour, barley flour, spelt, rice flour, corn meal, gram, etc. It is the chance to bake a loaf using the flavours that you most enjoy! You may also add a pinch of spice such as ginger or may be a drizzle of honey or perhaps a few seeds such as caraway, pumpkin, sunflower, sesame, poppy, etc.

Method

Crack the egg into the jug or bowl and roughly beat it with a fork. Slowly add whichever of the dry ingredients that you want, a little at a time beating roughly with a fork as you go. The mixture is ready when it is soft and firm enough to drop into a buttered dish.

Bake

Place on the top shelf of a warm oven and turn the heat to Gas Mark 4 – 180°C – 350°F for around 20 minutes or until the top is quite firm – this will depend on individual ovens. Remove from oven – allow to cool slightly, then remove from the dish. Place onto plate, slice in half and either spread with butter or perhaps use fresh curd cheese and may be a small dollop of fruit compote.

I hope that you enjoy your quick and easy loaf as much as I do. My favourite ingredients for making this loaf are oats, oat bran , ground almonds, toasted soya bran and ground flax seed. I rarely use any type of flour and still find the loaf quite light and very nourishing.

Here is a picture of today’s loaf: