No-Knead Seeded Kumara Loaf

SERVES 8–10 PREP 1 HOUR 15 MINS COOKING 1 HOUR

Start this recipe one day ahead to give the yeast and flour a chance to mingle and rise as one. A dense loaf that is perfect for toasting and smothering with avocado or goats cheese and topped with fresh tomatoes and olives. Delish!

500 g orange kumara, chopped

into 2 cm pieces

1 tbsp caraway seeds

2 tbsp extra virgin olive oil

1 tsp fine salt

2 tsp dried instant yeast

4 cups (600 g) Minchins Milling

high grade stoneground

wholemeal flour

¼ cup Minchins Milling bran flakes

¼ cup flax seeds

1 tbsp poppy seeds, plus extra

to serve

2 tbsp brown sugar

Toss kumara, caraway seeds, oil and salt in a microwave-safe bowl. Cover with a plate and microwave on high for 4–5 minutes or until fork tender. Mash with a fork and stand to cool.

Once cooled, transfer to a large bowl and combine with yeast, flour, bran flakes, both seeds, sugar and 1⅓ cups (330 ml) water. Mix well to combine into a sticky dough. Cover with plastic wrap and chill overnight to ferment. The next day preheat oven to 200°C and grease a large loaf pan with a generous amount of olive oil. Lightly dust a clean work surface with extra flour and turn out dough. Form into a ball. Carefully place dough into loaf pan. Cover with a tea towel and stand for an hour to rise slightly and come to room temperature.

Brush with water and scatter with salt and extra poppy seeds.

Bake for an hour, covering halfway with foil if dough is getting too dark, or until risen and golden. Stand to cool in pan for 30 minutes. Slice and serve.