Cape Seed Loaf Food

CAPE SEED LOAF

Cape Seed Loaf image

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

Ingredients

500 g whole wheat bread flour
85 g sunflower seeds
50 g pumpkin seeds
25 g poppy seeds
1 teaspoon salt
1 teaspoon yeast
1 tablespoon sugar
2 tablespoons sunflower oil
350 ml lukewarm water
1 egg, beaten

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

South African Seed Bread image

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

Ingredients

1 tablespoon granulated sugar
2 1/2 cups warm water, divided
1 tablespoon dry yeast (1 package)
1/3 cup molasses
1 tablespoon vegetable oil
2 cups whole wheat flour
1 cup rolled oats
1/2 cup rye flour
1/2 cup wheat bran
1/4 cup wheat germ
1/4 cup sunflower seeds
1/4 cup sesame seeds
1/4 cup poppy seed
1/4 cup linseeds, crushed, ground or 1/4 cup seeds, mixed
4 teaspoons kosher salt
3 tablespoons seeds, any combination for topping

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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