Baking Bread (and not getting your hands dirty)

Now, I know baking your own bread does seem like a bit of a hassle, and also why bake it when you can buy it in the stores?! Well, here is my response to the sceptic, busy student. It is cheap, it is delicious, and honestly, there are a billion other things you can do while waiting for it to rise. And not to mention the feeling of accomplishment when your (first?) self-made bread is cooling on the counter and you can´t wait to have the first slice of deliciousness with your favorite spread.

I have never made bread from scratch before, only from already half-prepared, just add water and yeast kind of things, and those have gone great. So, a new challenge, bake the thing from absolute scratch. Another thing, I don´t particularly enjoy kneading the bread, getting my hands all dirty, never getting it  off (the trick is cold water by the way), and finding pieces of it under your fingernails for what feels like and eternity. That is why THIS bread is wonderful, no kneading required, and your new manicure stays new.
Other than a few hiccups along the way, like having to run to the store at 10 pm to get more flour or being too impatient to wait...this was the result.

 Ingredients:

• 6 dl water
• 25 g dry yeast (or about half a packet for you Norwegians out there)
• 80 g rye flour (I couldn't find this, so I just added some more regular flour)
• 70 g oats
• A handful of your favorite seeds ( I used sunflower seeds)
• 500 g flour
• 2 ts salt

Directions:

1. Use luke warm water (about 35 C) to stir out the dry yeast in.
2. Add the rest of the ingredients in correct order and stir together with a wooden spoon. It is supposed to be sticky, don´t panic.
3. Add the salt last, and let rest for 40 minutes somewhere warm. I usually put my oven on about 40-50 C and put it in there.
4. Butter the bread pan, add the batter and sprinkle some flour on top.
5. Let rest for 1 more hour until it gets as "fluffy" as possible.
6. Pre-heat your oven to 210 C and bake for 35-40 minutes.

Bon Appétit!

PS: I cannot take credit for this recipe myself, it was my friend Ingvild who told me about it and sent it to me. Thank you Ingvild =)