Es’s Cape Seed Bread

TRH Es's Cape Seed Bread1

Ingredients
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.
Decorate in lines, with sesame, poppy and sunflower seeds.

TRH Es's Cape Seed Bread2

Directions
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: Es Slabs
PS:  Recipe produce 1 loaf, so I made this double.

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This entry was posted in Bread: Sweet and Savory, South African by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

23 thoughts on “Es’s Cape Seed Bread

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