Melinda Roodt says that she used to buy bread similar to this one on the South Coast (of South Africa), but it was often difficult to find and not available everywhere, so she decided to make her own. This bread is not only delicious freshly baked, but also makes beautiful toast the next day, and the next …
When I started this blog I concentrated only on food and recipes. When I was offered the opportunity to review a recipe book I grabbed it with both hands. I was grateful for the opportunity. And it made for something new on my blog. Because I was now listed with the publisher, they sent me an email asking if I would like to review a novel. I declined, letting them know I was a food blogger. A few months later I was sent another email, and this time the book was one I wanted to read. I replied asking if it was OK with them that the review was posted on my food blog? The answer was yes and the book was sent to me. I decided then to rebrand my blog as a Food and Lifestyle Blog as I consider reading part of my lifestyle.
I am an avid reader and go through at least 3 books a month. When Penguin Random House South Africa sent me an email the following month asking me to select the books I wanted to read and review I knew that the rebranding had been to good effect. I get to fulfil my need to read, I am sent books I enjoy reading, and I get to share my reviews here on Lavender and Lime. This recipe for Health Bread comes from The Classic South African Cook Book which I was sent to review. I don’t get many recipe books anymore due to cost contraints and when I do get one I make sure to try more than one recipe. This bread was really tasty and slightly sweet from the dried fruit in my granola. It is perfect when toasted and slathered in jam.
Click on the links for conversions and notes.
- 500g whole meal flour
- 5mls salt
- 10g instant dry yeast
- 125g granola *
- 75g raisins
- 75g sunflower seeds
- 45g linseeds
- 40g sesame seeds
- 500mls tepid water
- 15mls honey
- 10mls poppy seeds
- Place the flour, salt, yeast, granola, raisins and seeds into a stand mixer bowl
- Add the water and honey and use a dough hook to knead on a medium speed for 5 minutes
- Place the dough into a lined or sprayed loaf tin, gently pressing it down
- Cover with lightly oiled cling film and a cloth and leave to prove in a warm place for 30 minutes **
- Preheat the oven to 200° Celsius while the bread proves for a further 10 minutes
- Sprinkle the poppy seeds over the top of the bread before you place it in the oven
- Bake for 50 minutes (a skewer should come out clean when inserted into the middle of the loaf)
- Remove from the oven and turn out onto a wire rack and leave to cool completely before slicing
** do not let the dough rise over the tin otherwise it will collapse