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seed loaf

Cape Seed Loaf Recipe

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There’s nothing quite like a fresh seed loaf out of the oven with lashings of butter.

  • Makes : 10-12 |
  • Difficulty:

  • Prep Time : 3:0 hours |
  • Cook Time : 0 mins
Categories: Baking, Breads
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1 C (250 ml) bread flour
1 C (250 ml) nutty wheat
½ C (125 ml) oats
½ C (125 ml) brown flour
1 tsp (5 ml) salt
2 Tbsp (30 ml) sesame seeds
2 Tbsp (30 ml) sunflower seeds
2 Tbsp (30 ml) sunflower oil
2 Tbsp (30 ml) golden syrup
2 tsp (10 ml) poppy seeds
2 Tbsp (30 ml) pumpkin seeds
2 Tbsp (30 ml) raisins
2 tsp (5 ml) dry yeast
1 ½ C (375 ml) water

2-3 Tbsp (30-45 ml) mixed seeds for the top of the loaf

Add all of the ingredients to the bowl of a stand mixer. Mix to combine.

Grease a loaf tin and place the dough into the tin. Leave to prove for 1 hour, or until the dough has doubled in size.

Preheat the oven to 200 ºC.

Sprinkle the additional mixed seeds over the top.

Bake for 40 minutes. The loaf will be golden brown in colour; take it out the oven and leave in the tin to cool slightly, then place on a cooling rack to cool completely.