Cape Seed Loaf Food
CAPE SEED LOAF
Make and share this Cape Seed Loaf recipe from Food.com.
Provided by Wild Thyme Flour
Categories Yeast Breads
Time 55m
Yield 16 slices
Number Of Ingredients 10
Steps:
- Mix all the dry ingredients in a bowl. Pour the water and oil and knead for about a minute.
- Place the dough in an oiled loaf pan ( 8inch x 4 inch) Brush with the egg and decorate with alternate lines of sesame and poppy seeds.
- Cover the dough with a tea towel and let it rise for about 30-60 minutes .
- Pre heat the oven to 180 degees C and bake for 45 to 50 minutes. Cool on rack.
SOUTH AFRICAN SEED BREAD
Bonnie Stern's adaptation of Philippa Cheifetz's. Doesn't require kneading and only rises once therefore very easy.
Provided by TempR
Categories Breads
Time 2h3m
Yield 2 loaves
Number Of Ingredients 16
Steps:
- In small bowl or measuring cup combine sugar and 1/2 cup warm water. Sprinkle with yeast. let stand for 10 minutes or until yeast bubbles up and doubles in volume.
- Meanwhile in a separate bowl combine remaining 2 cups warm water, molasses and oil.
- In large bowl combine wholewheat flour, rolled oats, rye flour, bran, wheat germ, sunflower seeds, sesame seeds, poppy seeds, flax seeds and salt.
- When yeast has risen, stir it into water/molasses mixture. Stir wet ingredients into flour mixture. Batter should be loose.
- Turn batter into one 10 x 6 inch (3 litres) or two 8 x 4 inch (1.5 litre) loaf pans that have been buttered and lined with parchment paper. Press extra seeds into top. Cover loosely with plastic wrap and let rise in a warm place for about 1 hour or until batter has risen to top of pan.
- Bake in a preheated 350 F oven for 1 hour for large loaf or 45 minutes for smaller ones.
Nutrition Facts : Calories 1300, Fat 40.1, SaturatedFat 5.2, Sodium 3534.5, Carbohydrate 213.1, Fiber 37.5, Sugar 41.8, Protein 43.6
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- In a large mixing bowl, combine the flour, salt, yeast and seeds (keep some seeds back for sprinkling on the loaf top).
- Stir the honey water into the flour mixture until it forms a stiff dough with no dry patches. It will have a similar consistency to a fruit cake batter. Leave the mixture to rest for an hour before stirring again and then decant into a large loaf tin or smaller tins that have been lined with baking paper.
- Cover with a tea towel and leave to rise in a warm spot for about an hour. It should more or less double in size.
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