The day I made my citrus marmalade I paged through the recipes books I had on hand to review. I was looking for the perfect bread to go with the marmalade. And this whole wheat Cape seed loaf was it.
I feel like a very bad doggy parent right now. Molly had a small lump on the back of her leg before we went overseas. She should have gone to the Vet in October, but Dave was so busy at work. We usually take the dogs on a Saturday and I didn’t even think about changing the day. Dave leaves work early on a Friday so I could have made a plan. But I just left it, and by the time we got back from overseas, the lump had grown. Still not overly concerned, it took me a month to finally get her to the Vet. And those two months were costly in more ways than one. The lump was now hard, and Bruce said it had to be removed as it could burst. It also had to be removed as it was more likely than not cancerous.
Today’s inspirational recipe from Lavender and Lime ♥ Whole Wheat Cape Seed Loaf ♥ #LavenderAndLime Click To Tweet
And he would not know the extent of the damage until he opened her up. So, she was booked in for surgery and went with her tail wagging. The tumour had attached itself to the muscle in her leg, and the surgery was invasive. Thankfully the margins were clear but she was not very happy when we got her home. And the extent of the damage to her leg and nerve endings would not be known until she started to walk again. She spent the first 24 hours lying on her pillow. Her recovery should be good given how active she is. And at least she will live a full life for as long as we have her. I feel guilt ridden that I did not take her earlier, as the surgery would have been less complicated had I done so.
Click on the links for conversions and notes.
Whole Wheat Cape Seed Loaf
- 500 mls warm water
- 50 g honey
- 15 mls salt flakes
- 15 mls canola oil, plus extra for brushing
- 375 g whole meal flour
- 115 g oat bran
- 45 g coconut sugar
- 12 g instant dried yeast
- 75 g sunflower seeds, divided
- 50 g pumpkin seeds, divided
- 50 g linseeds, divided
- 50 g white sesame seeds, divided
- Place the water, honey, salt and oil into a mixing jug and stir until the salt and honey dissolves
- Place the flour, bran, sugar and yeast into a large mixing bowl
- Place the seeds into separate bowls and remove 10g sunflower seeds, 10g pumpkin seeds, 5 g linseeds and 5g sesame seeds
- Place all of the removed seeds into a separate bowl and stir to combine
- Place the rest of the seeds into the flour and stir to combine
- Add the water and mix until the dough is sticky
- Pour the dough into a lined loaf tin and set aside for an hour
- Preheat the oven to 180° Celsius
- Spray the top of the dough with water and scatter the remaining seeds over the top
- Place the tin into the oven and bake for 80 minutes
- Remove from the oven brush the top with oil and remove from the baking tin
- Set aside on a wire rack to cool completely before slicing
- Store in an airtight container if you don't eat it all straight away
Inspiration published on Lavender and Lime January 3:
- 2021: A Time For Mercy
- 2020: Black Brioche Buns
- 2018: December 2017 Showcasing In My Kitchen
- 2014: Sangria
- 2011: Easy Simple And Delicious
I will be back at work on Wednesday and will reply to comments then.