At Jan, any bread left over after dinner service is wrapped for the guests to take home, or for Jan Hendrik to eat as a midnight snack. I am not surprised as this Cape seed loaf is perfect for nibbling on at any time. Best eaten fresh this is a great sandwich loaf.
This morning a friend of mine posted something on FaceBook that later in the morning had me thinking. She was wondering about parents who do not vaccinate their children against preventable diseases, and parents who have lost their children to a preventable disease where vaccines are not available. Personally, I stand firmly on the side of vaccinations. However, I have a friend who feels the complete opposite to me. I remember us both being in the company of a polio victim and the elderly lady asked my friend why she would risk her child’s health? It really sat with me and I am so grateful my parents had me vaccinated. This morning Dave’s one employee came to him at 10am to say he had measles. He knew this last night already, but he still chose to come to work. And he had sent his daughter to creche.
I am not sure how the creche discovered the one year old had been exposed to measles but he was only leaving work as his child had to be fetched from creche. He had not considered the health of those he works with. And measles is highly contagious! The medical ramifications are mild to life threatening so I am not sure what he was thinking of. I know exactly what I was thinking of when I made this bread. I wanted to make bread sauce, and chose this Cape seed loaf to be the base. We devoured the rest of it over 2 days and I will make it again.
Click on the links for conversions and notes.
Recipe For Cape Seed Loaf
- 6.25 mls fructose I used fructose
- 5 g instant dry yeast
- 150 mls tepid water
- 180 g bread flour plus extra for dusting
- 86 g wholewheat flour
- 22 g linseeds
- 11 g sesame seeds
- 10 mls poppy seeds
- 22 g honey
- 20 mls olive oil
- 5 mls salt
- Put the fructose, yeast and water into a bowl and stir to combine
- Set aside until bubbles form
- Place the flour and seeds into a stand mixer bowl and mix using a dough hook on a low speed
- Add the yeast, honey and oil and mix for 10 minutes
- Add the salt and mix for a further 10 minutes on a medium speed
- Turn the dough onto a lightly dusted work surface and shape to fit your loaf tin
- Place into a greased loaf tin with the folds at the bottom
- Leave to prove in a warm place for 30 minutes
- Preheat the oven to 200° Celsius
- Bake for 20 minutes and remove from the loaf tin as soon as the bread has baked
- Leave on a wire rack to cool before slicing
Disclosure: This recipe forms part of a review and is published with permission. This post is in line with my blogging policy.
Inspiration published on Lavender and Lime January 27:
- 2016 – Benguela On Main
- 2014 – Baumkuchen
- 2012 – Garlic
- 2011 – Sichuan Pepper Chicken With Star Anise Honey