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August 2019 Issue
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Tramper’s bread

Tramper’s bread – try it with chutney and cheese. Photo: Maddy Bellcroft

This nutritious bread rises overnight and requires no kneading, making it quick and easy to whip up.

I have fond memories of taking dense loaves of unsliced bread, stuffed into plastic milk bottles in an attempt to keep them intact, on my childhood tramping trips. Large slabs of these loaves were carved with our trusty Swiss Army knife and covered with my dad’s homemade chutney and cheese. This recipe is my version of this childhood loaf.

Prep time: 5min
Rise time: 8hr
Cook time: 45min
Makes: One loaf
Cost: $5-7


  • 1 cup rye flour
  • 2 cups wholemeal flour
  • 1¾ cups warm water
  • 1 tsp honey
  • 1 tsp baker’s yeast
  • ¼ cup sunflower seeds
  • ¼ cup pumpkin seeds
  • 2 tbsp chia seeds
  • 2 tbsp ground flaxseeds
  • ½ cup whole rolled oats
  • 1 tsp salt
  • ½ tbsp cocoa powder


In a large bowl, stir honey and water until honey is dissolved. Add yeast and set aside for a couple of minutes until it activates and rises to the surface.

Add all other ingredients and stir with a spoon until combined. The mixture should be a thick batter-like consistency (if it feels too dry, add a little extra water).

Cover and set aside to rise for 8-12 hours or overnight.

After set-aside period, preheat the oven to 180° transfer bread into a small greased loaf tin and bake for 40min or until loaf sounds hollow when tapped. Remove from oven and transfer out of the tin onto a cooling rack.

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