Lazy Loaf Recipe - Nigella

Photograph by Lis Parsons

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INGREDIENTS

200g best-quality oaty sugar-free muesli (I like Rude Health™s Ultimate Muesli) 325g wholewheat bread flour 1 x 6g sachet easyblend yeast 2 teaspoons Maldon salt or 1 teaspoon table salt 250ml semi-skimmed milk 250ml water

METHOD

1. Mix the muesli, flour, yeast and salt in a bowl and then pour in the milk and water and stir to mix. It will be like a thick porridge.
2. Transfer to a greased or silicone 900g loaf tin; actually, they™re generally still sold as 2lb tins. Put this in a cold oven, turning it immediately on to 110°C/gas mark 1/4 and leave for 45 minutes.
3. When these 45 minutes are up, turn the oven up to 180°C/gas mark 4 and leave for 1 hour, by which time the bread should be golden and cooked through. Slip it out of its tin and, although dense “ it is that kind of loaf “ it should feel slightly hollow when you knock it underneath. You can always slip it back in the oven, out of its tin, for a few minutes if you think it needs more. Remove to a rack, and let cool.