This bread recipe couldn't be easier with absolutely no kneading whatsoever. The Ripe Deli recipe includes lots of nutritious seeds and enriching molasses as well.

Yeast starter

150 ml warm water

1 Tbsp dry yeast

1/2 tsp sugar

1/2 tsp flour

Bread:

1 1/2 c flour

1 1/2 c wholemeal flour

2 Tbsp sesame seeds

1/4 c sunflower seeds

1/4 c pumpkin seeds (reserve 1 Tbsp for topping)

2 Tbsp ground flaxseed or LSA mix

1 1/2 tsp salt

325 ml water

1 Tbsp molasses

1 1/2 Tbsp olive oil

Line a loaf tin with baking paper.

Mix the yeast starter in a small bowl or cup and leave for 5 minutes to foam up.

In a large bowl mix in the flours, seeds and salt and make a well in the centre.

In a jug mix together the water, molasses and oil.

When yeast is foamy pour into the flour mixture with the wet ingredients and stir with a wooden spoon until combined and sticky.

Transfer to your loaf tin, sprinkle with the reserved pumpkin seeds and leave in a warm place for 20 minutes to double in size.

Preheat oven to 200C.

Bake for 10 minutes then reduce heat to 180C and bake for a further 40-45 minutes until cooked through and the loaf makes a hollow sound when tapped.

Leave in the tin for a few minutes before turning out onto a wire rack to cool completely.

Best served warm and slathered with butter and your favourite spread.