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Seed loaf

Seed loaf recipe

seed loaf




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    • 250 ml white bread flour
    • 4 x 250 ml whole-wheat flour
    • 10 ml salt
    • 250 ml crushed wheat
    • 10 g instant dry yeast
    • 50 ml brown sugar
    • 50 ml sesame seeds
    • 50 ml poppy seeds
    • 50 ml linseeds
    • 10 ml caraway seeds
    • 100 ml sprinkle nuts, optional
    • 50 ml Clover Mooi River Butter, melted
    • 4 x 250 ml lukewarm water
    • extra seeds for topping

    Preheat oven to 200°C.

    Sift the flour, whole-wheat flour and salt together.

    Add crushed wheat and bran left behind in sieve.

    Add yeast, sugar, seeds and nuts to flour mixture.

    Add butter and water to the dry ingredients and mix well.

    Spoon mixture into two well-greased 23 cm loaf tins and sprinkle with seeds.

    Cover lightly with a damp towel and leave to rise in a warm place for 20 - 30 minutes.

    Bake for 1 hour.

    Turn out onto a wire rack to cool completely.