No-Knead Sunflower Seed Bread

It’s certainly been a lot cooler in Auckland of late which has brought me into soup season. In an effort to use up some silverbeet and pumpkin I stumbled across a hearty and healthy Pumpkin, Silverbeet, Beef and Barley Soup (the pictures don’t do it justice for how good it tastes). I have made it several times now and even Israel loves to eat it. I substitute the mince for diced beef and find that it needs a little extra liquid, but otherwise is very tasty. I made this soup one night recently and then as an afterthought I realised that I should have made some bread to go with it. Time was running out but then I remembered Annabel Langbein had a Busy People’s Bread recipe. The recipe is effectively a no-knead bread that lets the dough rise in the oven as part of the cooking time. I have renamed the bread No-Knead Sunflower Seed Bread as it helps to identify the type of bread a little easier. I would liken this type of bread to that of a Vogel’s loaf. You could get a bit more creative and vary the seeds that you use for a different taste.

No-Knead Sunflower Seed Bread

No-Knead Sunflower Seed Bread
Ingredients
2 cups of Boiling water
4t Honey
2 cups of Cold water
7t Dry yeast granules (or 5.5t of active dry yeast)
2 3/4 cups of White flour
2 3/4 cups of Wholemeal flour
3t Salt
2 cups of Sunflower seeds
4T Pumpkin Seeds
Method
Heat oven to 80°C then grease and line two loaf tins. Mix the boiling water and honey in a large bowl. Once dissolved add the cold water and yeast, setting aside for 10minutes. Whisk yeast mixture and then add remaining ingredients except pumpkin seeds. Pour half of the wet mixture into each of the tins, then sprinkle 2T of pumpkin seeds over each loaf. Score top of loaf so that it doesn’t split. Bake loaf for 20 minutes and then increase oven temperature to 210°C, and cook for 30-40 minutes. It should be hollow when you tap the top. Make sure you remove the bread from the tins right away and cool on a wire rack so that the moisture doesn’t absorb into the bread.
Recipe by Annabel Langbein

Wriggle, Rhyme and Pumpkin

Along with a few ladies and babies from my antenatal class, Israel and I went to Wriggle and Rhyme for the first time today. It is a program run by the libraries where children come along for half an hour to sing action songs. I raced in the door of a very full room only moments before it began as I was held up changing Israel’s nappy in the car after a rather large explosion while driving there… bad enough that he needed new clothes too. I guess it always pays to be early to things just in case something like that happens! Anyway I was surprised at how many people were there, but the kids seemed to enjoy the bubbles, singing and moving along. Israel spent the whole time beaming a big smile across his face!

After what ended up being a long busy day I threw together Pumpkin Soup for dinner. I love meat but we are trying to at least have one or two vegetarian dinners a week so that we are not always eating meat constantly. We are headed away for the long weekend and the big lonely pumpkin in the fridge needed using up. I hadn’t actually made pumpkin soup before, as I would usually do a big chunky vegetable minestrone soup.

Pumpkin Soup
2 Onions, chopped
1T Oil
3t Crushed Garlic
1t Cumin
2t Nutmeg
1.4kg Pumpkin (approx)
4 cups Chicken Stock
Salt and Pepper

Cook onions in oil and then add garlic, cumin and nutmeg. Mix through pumpkin and once incorporated add chicken stock. Boil until pumpkin completely soft and puree with a stick blender, then season with salt and pepper.

I ended up with 2.5L of pumpkin soup. Perfect for another cold winters night!

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