Whole Wheat Cape Seed Loaf
This is a traditional South African bread and Cariema suggests serving it with smoked fish pâté or avocado.
Ingredients
- 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
Method
- 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