In these harsh times people are looking for simple ways of making do in the home. Here is a real "Retro recipe", a fantastically quick and easy no knead brown bread which anyone can make. It makes beautiful breakfast toast, enjoyed hot and lavishly spread with butter. YUM. It is an old style very heavy textured loaf and because of the high yeast content, it is best kept wrapped in the fridge in warm weather. I use a tin which measures 15cm x 25cm at the outside rim. The tin is 6cm deep, and the loaf rises to just above the top of the tin - about 8 cm, so it doesn't peak like the usual bread. But we love it for toast, it is very filling and economical. There...I've rambled on enough! LOL

EASY NO-KNEAD BROWN BREAD
2 cups Hi Grade White flour
2 cups Wholemeal flour (you can use 3 to 1 if you prefer)
2 tablespoons Granulated Yeast (NOT breadmaker yeast)
2 tablespoons Milk Powder (I use Full Cream)
1 1/4 tsp Salt
1 tablespoon Raw Sugar
I often add 1/2 cup chopped Dried Apricots or Raisins for a change.
Turn your oven to 50 degrees C. Put all ingredients in a large bowl, make a well in the center and add 600mls lukewarm water. Mix quickly until you have a sticky dough, similar consistency to porridge. Grease your tin lightly with a butter paper, add dough and work it into the corners of the tin. With wet hand smooth off the surface. Place tin in the 50 degree C oven until the dough has risen to just higher than the top of the tin - about 30 minutes. Then turn the oven up to 200 degrees C and cook for another 20 minutes. Turn oven down to 150 degrees C and cook for a further 20 minutes. Remove from oven and tip out onto a wire rack to cool. Your oven temperature may vary from others. The loaf should be nicely browned and you can check it is cooked by tapping the bottom, and listening for a hollow sound. But I find my oven fits the above perfectly. AND THAT'S ALL THERE IS TO IT!!