Recipe For Cape Seed Loaf
This Cape Seed Loaf has a great crunchy exterior and a soft interior
Makes enough for: 1 loaf bread
Ingredients
- 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
Method
- 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