The great thing about quick breads is that you can bake one of the most simplest foods in very little time. While most recipes for bread require proving, quick breads are yeast-free breads that are prepared quickly to create a slightly dense and tasty bread with a few unrefined ingredients. There is no forethought or time planning involved, other than to find a handful of budget friendly ingredients.

A simple solution for lazy weekend bread baking, a quick homemade breakfast toast, open sandwich or just to dip into a warming bowl of soup. To save time and keep bread fresh for longer, double the recipe and freeze one for later. Here’s a little tip: slice it before freezing and you’ll always have butter-ready bread on hand for busy mornings. Lets toast to that!

QUICK SPELT BREAD

Makes 1 loaf

500g spelt flour

3 1/2 teaspoons baking powder

1 teaspoon sea salt

1 tablespoon extra virgin olive oil

300ml tepid water

1 teaspoon raw honey

Topping: black sesame seeds or chia seeds

1. Preheat the oven to 200 degrees C and lightly grease a 900g / 2lb loaf tin.

2. Place the flour, baking powder and salt in a large bowl. Mix the water, oil and honey in a jug. Make a well in the center of the flour and pour in the liquid. Stir with a spatula until it forms a firm dough.

3. Turn out the dough onto a clean surface. Knead the dough until smooth, using extra flour if sticky, and shape into a rectangle. Place in the prepared tin. Sprinkle the top with sesame seeds and press them lightly into the dough.

4. Bake for 40 minutes or until the loaf is golden and risen. Turn out the loaf - if you tap the bottom it should sound hollow. Cool on a cooling rack before slicing.