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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.
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Cape Seed Loaf Bread
- Prep Time: 10 minutes
- Bake Time: 50 minutes
- Cook Time: 1 hours
- Total Time: 2 hours
- Yield: 1 1x
Description
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.
Ingredients
- 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. ***
Instructions
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.
Notes
Prepared, tried and tested Esme Slabs
Tried this recipe?
Mention @_EsmeSalon or tag #shareEScare
*-*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
- Serving Size: 12
- Calories: 4766
- Sugar: 54
- Sodium: 18376
- Fat: 241
- Saturated Fat: 47
- Unsaturated Fat: 178
- Trans Fat: 0
- Carbohydrates: 521
- Fiber: 73
- Protein: 154
- Cholesterol: 206
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I love this bread! I used to buy a similar bread from PnP years ago. I moved to the UK and could not find a similar option here. I made this today and I love it! I did substitute oat milk for the egg, it came out perfectly! Thank you for this recipe, it reminds me of home!
WOW I am so happy to see that you tried this and how you adapted it, but above all that its perfect and you love it. Thank you so much. Enjoy every bite.
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?
Hi Amy, Sorry for the confusion: 85g sunflower seeds, 50g pumpkin seeds, 25g poppy seeds will go in the bread and you use extra for decoration.
Thank you !!
You’re most welcome – please let me know what you think once you made it. I hope you love it as much as we do.
This sounds wonderful! I had never heard of it before! I’ll have to try it!
Hi Holly. Thank you for popping in. I truly hope you will try it and let me know what you think. It is a firm favourite for us.
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 :)…
Carol, it will be perfect to do, as the bread does freeze well, although I must admit does not happen often in this house.
It’s the only way I get to eat the bread I like…I eat very little because I only like nice bread but if I cook Gambas pil pil or soup y0u want a nice slice don’t you?..
Unfamiliar with Gambas pil pil but I do agree soup does require a good slice or two of bread.
You haven’t lived..ha ha..Prawns done in olive oil, lots of chilli, garlic and coriander served and sometimes chorizo sizzling hot..to die for…I will post recipe for you..a amazingSpanish dish…..I am salivating just writing this
Wow. Thanks for sharing Carol. It does look awesome. 😍😍
Your bread looks very delicious 🙂
Thanks Irene – I just ♥ to bake this bread – my favorite
Reblogged this on Die Erste Eslarner Zeitung – Aus und über Eslarn, sowie die bayerisch-tschechische Region!.
Thanks – I just ♥ to bake this bread – my favorite
Thank you for reposting. We also love to test the recipe. 😉
☺☺☺
Reblogged this on koolkosherkitchen and commented:
A great blogger Esme The Recipe Hunter joins the party with a fantastic recipe – enjoy!
😻😻😻😻😻
🙂
Love it, reblogging it! Thank you!
You’re amazing. Thank you funky cat
Oh, I am just having fun, and I thank you for joining the fun!
What a great idea ! Love it
🙂