Cape Seed Loaf Bread

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

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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 button and some cold cuts for the best ever sandwich that will satisfy you for 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.


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