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Cape Seed Loaf Bread

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The Cape Seed Loaf Bread is not only nutty and full of texture but it’s also packed with the nutrients of grains and seeds. You need to slice thick slices to thoroughly enjoy this bread with pure butter and some cold cuts for the best-ever sandwich that will satisfy you for hours.

Yield: 1

Cape Seed Loaf Bread

Two Cape Seed Loaves with pepitas, black poppy seeds, and sunflower seed lines on the top on cooling rack

The Cape Seed Loaf Bread is not only nutty and full of texture, but it's also packed with the nutrients of grains and seeds. You need to slice thick slices to thoroughly enjoy this bread with pure button and some cold cuts for the best ever sandwich that will satisfy you for hours.

Prep Time 10 minutes
Proofing  Time 1 hour
Bake Time 50 minutes
Total Time 2 hours


  • 500g whole wheat bread flour
  • 85g sunflower seeds 
  • 50g pumpkin seeds 
  • 25g poppy seeds 
  • 5ml salt
  • 1 x 8g packet quick-rise instant yeast
  • 15ml sugar
  • 30ml sunflower oil
  • 350ml lukewarm water (be careful, it should not be hot, as it will burn the yeast)
  • 1 beaten egg to brush over the dough.  You can mix a drop or two milk with it, but not necessary. ***


Mix all the dry ingredients in a bowl.

Pour the water and oil onto the dry ingredients and knead for about a minute.

It’s a bit sticky, but not to worry.

Place the dough in an oiled loaf pan/or use a spray to coat your pan liberally (9” x 5”).

Brush with the whisked egg and decorate with alternate lines of sesame and poppy seeds.

As I did not have poppy seeds, I used sesame, extra sunflower and pumpkin seeds.

Use a teaspoon, to lightly press the seeds into the dough, to ensure that it will stick properly.

Cover the dough with a tea towel and let it rise for about 45 minutes – till it nicely fills out the pan to the top edge.

Preheat the oven to 180 C / 350 F and bake for 45 to 50 minutes.

Cool properly on wire cooling rack before slicing.


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*-*Use extra seeds (poppy, sunflower, pumpkin or any other you love) and decorate the raw dough in lines, with sesame, poppy, and sunflower seeds.

*** Egg to brush over the dough: You need to add this in order for the seeds to stick better to the bread once baked.

Nutrition Information



Serving Size


Amount Per Serving Calories 4766Total Fat 241gSaturated Fat 47gTrans Fat 0gUnsaturated Fat 178gCholesterol 206mgSodium 18376mgCarbohydrates 521gFiber 73gSugar 54gProtein 154g

Please note, I am not a nutritionist. All nutrition information on this blog, EsmeSalon, has been calculated by using an online calculator and is intended for information and guidance purposes only. If the nutrition information is important to you, please be advised that you should consider calculating it yourself, using your preferred tool.

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32 thoughts on “Cape Seed Loaf Bread”

  1. Do you add the measured amounts of seeds to the dough so there are seeds throughout the bread? Or is that the amount you are covering the outside of the dough with?

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  3. This sounds amazing Es….I love nice bread with seeds, unfortunately, the men in my life don’t….I will make and freeze in slices which it what I normally do :)…

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