05 Oct Es’s Cape Seed Loaf
For some or other reason (not sure why) I have an aversion working with yeast, but I so badly wanted to bake this bread, as it reminds me of the most yummiest bread I bought while still in SA, so I just decided, this is the end of this simple dislike, and that I have to bite the bullet and made it, and it’s the easiest of breads to bake, so I will do this more often!!!
500g whole wheat bread flour
85g sunflower seeds
50g pumpkin seeds
25g poppy seeds (I omitted this as I did not have poppy seeds available)
5ml quick-rise instant yeast
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
Sesame and poppy seeds (or whatever you have available) to decorate the top.
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.
Pre heat the oven to 180C / 350F and bake for 45 to 50 minutes.
Cool on rack.
Prepared, tried and tested by: Esme Slabs
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The Recipe Hunter (Cook & Enjoy) on
January 18, 2016 – Corlea Smit: 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!