Health Bread, Perfect For Toasting

Melinda Roodt says that she used to buy bread similar to this health bread 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 …

Head straight on to the Recipe For Health Bread ♥
Health Bread
Health Bread

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.

Today’s inspiration ♥ Recipe For Health Bread ♥ can be found on Lavender and Lime Click To Tweet

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.

Health Bread

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5 from 2 votes

Health Bread

Eat fresh or toasted, preferably slathered in jam
Recipe For: Bread
All Rights Reserved: Adapted from The Classic South African Cookbook page 84

Ingredients

  • 500 g whole meal flour
  • 5 mls salt
  • 10 g instant dry yeast
  • 125 g granola *
  • 75 g raisins
  • 75 g sunflower seeds
  • 45 g linseeds
  • 40 g sesame seeds
  • 500 mls tepid water
  • 15 mls honey
  • 10 mls poppy seeds

Instructions

  • 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

Notes

* must contain nuts and raisins
** do not let the dough rise over the tin otherwise it will collapse

Disclosure: This recipe is published with permission and forms part of my reviewThis post is in line with my blogging policy.

Inspiration published on Lavender and Lime July 21:

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26 thoughts on “Health Bread, Perfect For Toasting

  1. The bread is obviously delicious. One query. I haven’t used yeast for sixteen years as I have two sourdough starters, one for white or rye bread and one from South Africa for brown bread. I am hoping that you might make a suggestion as to how I could convert this recipe to a sourdough one? Many thanks, in anticipation!

    1. Hi Merle. Sorry I didn’t reply earlier. I am going to have to test the recipe with my starter and then I can let you know for sure what works. There are a few resources on the Web about using a starter in place of yeast. The general rule of thumb is replacing 30% of the flour with starter but this hasn’t always worked for me. I will post a recipe as soon as I’m satisfied it is perfect. Thanks Tandy

  2. Hi Tandy,

    I thought I had posted a comment about this bread but it appears to have disappeared into the ether. The bread looks and I am sure tastes delicious. I have been baking bread for the past sixteen years using my sourdough starters, one for white and rye bread and the other one, a South African culture, for wholemeal bread. I would love any suggestions from you as how I could convert this recipe to one using a sourdough starter. Many thanks, in anticipation

  3. 5 stars
    This is my favourite kind of bread, looks delicious Tandy. It is fantastic that you have been offered these opportunities to review books that you choose to read. Doesn’t get much better than that in my opinion.

  4. all the seeds in here sound great! i love bread with a lot of texture. and i’ve been hearing about using granola in baking (from everything to streusel to bread to cake to whatever) for a while, but still haven’t done it! someday. soon hopefully, because it sounds sososo tasty (:

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