Description
Cape Seed Loaf that’s full of crunch, no stress, and no fancy steps
Ingredients
Units
Scale
- 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!
