Before we left England on our European jaunt I mixed up some flours, seeds and yeast (and some Solanic potato protein which helps stop slumping) and made up 400g bags and heat sealed them. Monday evening I added water to make a thick slurry and left the dough to sit overnight.
I had no idea if the yeast I had used could cope with being treated this way, but next morning, even in the van which we hadn’t heated, the batter was bubbly so I put it in a bread tin and put it in the oven.
I have found in the past that this bread copes with being baked from a start in a cold oven, so I just did that here, cooking at full heat for an hour and 15 minutes at a slightly reduced temperature. I haven’t got a thermometer so I have no idea what temperature the bread was cooked at. However, the bread came out well cooked and delicious, so I can very definitely say that it works well as a lazy, no idea what the temperature is, campervan bread.
This bread is made with urid lentil, tapioca, and cornmeal flours plus potato protein, pumpkin, sunflower and linseeds, yeast and water.