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Authentic South African Seed Loaf Recipe

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Ingredients

Adjust Servings:
1 tablespoon granulated sugar
2 1/2 cups warm water, divided
1 tablespoon dry yeast (1 package)
1/3 cup molasses
1 tablespoon vegetable oil
2 cups whole wheat flour
1 cup rolled oats
1/2 cup rye flour
1/2 cup wheat bran
1/4 cup wheat germ
1/4 cup sunflower seeds
1/4 cup sesame seeds
1/4 cup poppy seed
1/4 cup linseeds, crushed, ground or 1/4 cup seeds, mixed
4 teaspoons kosher salt

Nutritional information

1300
Calories
361 g
Calories From Fat
40.1 g
Total Fat
5.2 g
Saturated Fat
0 mg
Cholesterol
3534.5 mg
Sodium
213.1 g
Carbs
37.5 g
Dietary Fiber
41.8 g
Sugars
43.6 g
Protein
1303g
Serving Size

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Authentic South African Seed Loaf Recipe

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    Cuisine:

    Great success. My oven has a Proof setting which used (100F). The bread rose perfectly in the hour. I had two pans (Calphalon 9X5 which I think is pretty standard in the US) and enough batter for both pans, filling them about 2/3 of the way up. They rose to just below the rim. Unfortunately I went to 3 markets looking for Rye flour with no luck so I just used more of the wheat. The bread is delicious and hearty and full of seeds and whole grains. I liked the fact that the bread rises just once and there is no kneading. I am planning on serving it with other S.A. fare in anticipation of an upcoming trip. Thanks!

    • 143 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    South African Seed Bread, Bonnie Stern’s adaptation of Philippa Cheifetz’s Doesn’t require kneading and only rises once therefore very easy , Great success My oven has a Proof setting which used (100F) The bread rose perfectly in the hour I had two pans (Calphalon 9X5 which I think is pretty standard in the US) and enough batter for both pans, filling them about 2/3 of the way up They rose to just below the rim Unfortunately I went to 3 markets looking for Rye flour with no luck so I just used more of the wheat The bread is delicious and hearty and full of seeds and whole grains I liked the fact that the bread rises just once and there is no kneading I am planning on serving it with other S A fare in anticipation of an upcoming trip Thanks!, This bread gets like 10 stars for flavor but not so much for appearance so it still works out for me as a 5 star I tagged this playing I Recommend and was told by Karen Elizabeth not to expect much of a rise between that warning and my own knowledge of my abilities {{or rather lack there of ๐Ÿ˜‰ }} , I decided to embrace the notion of a flat bread and placed my dough mixture right on a coconut buttered cookie sheet where it didn’t rise as much as spread I got a HUGE lovely loaf with a delicious buttery crunch to it I sliced it into a gazillion slices and then the appearance didn’t matter much (besides at the rate it was being gobbled no-one but me seem to notice that it was so flattish)- we have enjoyed it at every type of meal/snack & at every time of day (breakie, lunch, dinner and after midnite) super good oven toasted too & if you want a real slice-o-heaven smear a little almond butter on it ๐Ÿ™‚ ๐Ÿ™‚ ๐Ÿ™‚ about the only thing I did different than the stated instructions (besides the cookie sheet) was that I ground some of the oats and sunflower seeds- {{i just like extra textures}} really a must try for a seed/nut lover- THANKS so much for the recipe share:) YUMMY!!


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    Steps

    1
    Done

    In Small Bowl or Measuring Cup Combine Sugar and 1/2 Cup Warm Water. Sprinkle With Yeast. Let Stand For 10 Minutes or Until Yeast Bubbles Up and Doubles in Volume.

    2
    Done

    Meanwhile in a Separate Bowl Combine Remaining 2 Cups Warm Water, Molasses and Oil.

    3
    Done

    in Large Bowl Combine Wholewheat Flour, Rolled Oats, Rye Flour, Bran, Wheat Germ, Sunflower Seeds, Sesame Seeds, Poppy Seeds, Flax Seeds and Salt.

    4
    Done

    When Yeast Has Risen, Stir It Into Water/Molasses Mixture. Stir Wet Ingredients Into Flour Mixture. Batter Should Be Loose.

    5
    Done

    Turn Batter Into One 10 X 6 Inch (3 Litres) or Two 8 X 4 Inch (1.5 Litre) Loaf Pans That Have Been Buttered and Lined With Parchment Paper. Press Extra Seeds Into Top. Cover Loosely With Plastic Wrap and Let Rise in a Warm Place For About 1 Hour or Until Batter Has Risen to Top of Pan.

    6
    Done

    Bake in a Preheated 350 F Oven For 1 Hour For Large Loaf or 45 Minutes For Smaller Ones.

    Avatar Of Luke Patel

    Luke Patel

    Indian cuisine expert known for his flavorful and aromatic curry dishes.

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