Wendy’s bread

My wife and I met in Doha, over lunch (or was it dinner – we can never agree on this 😁) at the home of a wonderfully generous and welcoming couple from South Africa. In addition to running, this couple, my future wife and I shared a passion for good food.

Always a staple at the frequent gatherings at their place was what was to become known as “Wendy’s bread”, a beautifully dense seeded loaf that in time would become staple at our place as well. One of the great attractions of the bread is that it requires no kneading – so it is super simple and quick to make.

Having already been lovingly shared with countless number of friends and family, it’s time to share with the world. Happy baking!

  • 5 cups of flour (we use 3 .5 cups of white, 0.5 cup of rye and 1 cup of whole wheat
  • 1 Tbsp of sugar
  • 1 Tbsp of salt
  • 1 Tbsp olive oil
  • 1 1/2 Tbsps of quick rise instant yeast
  • 1/4 to 1/2 cup of seeds mixed (e.g. flax, pumpkin, sesame and sunflower)
  • 3-3.5 cups lukewarm water

Mix together all the dry ingredients, then add the water. Mix until it’s a soft (wet’ish’)dough. Grease one large or two small loaf pans. Cover in a warm place and let sit for 20 to 30 minutes (it should rise only a little bit during this time). Bake at 400 F for 40-45 minutes or until it sounds hollow when tapped. Enjoy!

Wendy’s bread

Spoiler alert – the cover photo for this post is of the sourdough bread my wife makes, not “Wendy’s” – I am indeed a lucky man!

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