This is without a doubt the easiest bread recipe I have ever come across.  No kneading. No fear of dead yeast.  Almost no work at all…

Ingredients:

600 ml water – straight from the tap
7 g  (1 sachet) “easy bake” yeast or 14 grams dried active (two tsp) yeast or 28 grams fresh yeast
10 g (2 tsp) salt
650 grams flour of your choice (white (wheat or spelt) will be fluffier, brown (wheat or spelt) will be less fluffy, rye (light or dark) will be the least fluffy – a combination is nice)
Options:  75 grams of seeds, raisins, or other fruit like blueberries or apricots, or nuts or seeds or sun dried tomatoes, or pesto…

Mix all of this together in a  big bowl into a gloopy glup the texture of thick wall paper paste.  Give it a good stir, cover it with clingfilm and put it in the fridge overnight.

In the morning, set the oven to 200 degrees C (just over 400 degrees F).

Line a baking tray with greaseproof paper.

With a large spoon, spoon out some of the now-bubbly dough and use a second spoon to scrape it off the first spoon and blob it on the baking tray.  Fill the tray, leaving at least 5 cm (2 inches) between blobs.  Make as many blobs as you want.  If you don’t use all the dough, don’t worry about it.  You can put it back in the fridge and use it the next day.  It will be fine in the fridge for 2-3 days.

When the oven is up to temperature, bake these blobs for 20 minutes -  until they are a nice rich brown colour and sound hollow when you tap one of them on the bottom. 

Devour.  Yum.