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Thought it was cake. Nope, just the fluffiest Cape Seed Loaf with a crunch you’ll crave.
For the longest time, I avoided baking anything with yeast, for no real reason; it just made me nervous. But I missed this hearty seed bread I used to buy back in South Africa, so I finally gave it a go. And guess what? It turned out super easy. No more yeast fear here, this one’s going into my regular baking routine.
If you’ve ever been scared to bake with yeast, you’re not alone. It can feel like bread magic gone wrong. But this Cape Seed Loaf is different—it’s simple, packed with crunchy seeds, and totally beginner-friendly. No bread-making skills needed, just a bowl, a pan, and a little patience.
This bread isn’t just tasty, it’s also good for you. The seeds add protein, healthy fats, and fiber, which help you stay full longer. It makes awesome sandwiches, and great toast, and adds a satisfying crunch to any meal.
If you’re ready to try a bread that’s easy and full of flavor, this one’s got your name on it.
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Cape Seed Loaf
- Prep Time: 20 minutes
- Resting Time: 45 minutes
- Cook Time: 50 Minutes
- Total Time: 1 hour 55 minutes
- Yield: 1 loaf 1x
- Category: Bread Recipes
- Method: Easy
Description
Cape Seed Loaf that’s full of crunch, no stress, and no fancy steps
Ingredients
- 500g whole wheat bread flour
- 85g sunflower seeds
- 50g pumpkin seeds
- 25g poppy seeds (skip if you don’t have them)
- 5ml salt
- 5ml quick-rise instant yeast
- 15ml sugar
- 30ml sunflower oil
- 350ml lukewarm water (not hot—hot water kills yeast)
- 1 beaten egg (for brushing on top)
- Extra seeds for topping: sesame, poppy, or whatever you have
Instructions
- Mix the dry ingredients, flour, seeds, salt, yeast, and sugar, all together in a big bowl.
- Pour in the oil and lukewarm water.
- Stir and knead it for about a minute.
- The dough will feel a little sticky, and that’s totally fine.
- Grease a 9×5-inch loaf pan well (spray or oil).
- Drop the dough in and smooth the top.
- Brush the top with your beaten egg.
- Sprinkle with any mix of seeds you like.
- Use the back of a spoon or your fingers to gently press the seeds in so they stick.
- Cover the loaf with a clean tea towel and let it sit for about 45 minutes, or until it puffs up to the top edge of the pan.
- Preheat the oven to 180°C / 350°F.
- Bake for 45–50 minutes, until golden and firm.
- Pop it out of the pan and cool on a rack.
- This bread is hearty, full of crunch, and makes amazing toast.
No fancy techniques, no kneading for ages, just a good, wholesome loaf that works every time.
Notes
Created, prepared, tried, and tested by Esme from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Corlea: I made this today, and I was baffled by how simple it was to throw together. No foaming the yeast, no rising, punching down, and rising again. Just a bowl of dry ingredients, chuck in the water, mix, and done! I didn’t have all the seeds, so just used sesame and poppy, topped with sesame seeds and coarse salt. The whole loaf is gone!
Bread that doesn’t feel like bread. This Cape Seed Loaf is nutty, seedy, and stupidly easy to make. Would you eat this toasted or fresh?
Anyone who’s ever avoided baking with yeast will be surprised by how simple this Cape Seed Loaf is. It’s packed with crunchy seeds, has a soft center, and requires almost no kneading. The ingredients are basic, the steps are quick, and the result is a hearty, homemade loaf that beats anything store-bought. Great for toast, sandwiches, or straight out of the oven—this is the kind of bread worth baking today.
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