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Nazley's Wholewheat Loaf

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750ml Wholewheat flour.
250ml Cake flour.
100ml Crushed wheat.

7,5ml Instant dried yeast.
5ml Salt.
100ml Sunflower seeds.
25ml Cooking oil.
25ml Honey or Golden syrup.
±450ml Warm water.
Sunflour /Pumpkin seeds for the topping.
Grease and line a 23cm x 9cm loaf pan.
Mix flours, crushed wheat, yeast, salt and sunflower seeds in a bowl.
Mix in oil and honey.
Add 300ml of the water, then stir in just enough of the remaining water to make a soft, sticky dough.
Mix well, then turn into pan. Sprinkle with the Pumpkin seeds, pressing lightly into the dough.
Cover with a damp cloth and leave to rise in a warm place until about 3cm over the top of the pan.
Bake at 200 degrees C on middle shelf of oven for 30 minutes and then at 180 degrees C for a further 30 minutes.
Turn out onto a cooling rack and allow to cool.
Enjoy with butter, jam, cheese and coldmeats.
Prepared, tried and tested by: Mogamat Phaldie Davids
Great at Confectionery as well as Homemade Freshly Baked Breads.
Submitted by: Nazley Ally‎ a friend of Phaldie Davids

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