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5 from 2 votes

Recipe For Cape Seed Loaf

This Cape Seed Loaf has a great crunchy exterior and a soft interior
Author: Adapted from Jan page 24


  • 6.25 mls sugar 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 sugar, 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