Ingredients
-
1
-
2 1/2
-
1
-
1/3
-
1
-
2
-
1
-
1/2
-
1/2
-
1/4
-
1/4
-
1/4
-
1/4
-
1/4
-
4
Directions
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 😉 }} , 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 🙂 🙂 🙂 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. |
