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Whole-wheat seed loaf

Whole-wheat seed loaf recipe

whole-wheat seed loaf




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    • butter to grease tins
    • 840 g (6 x 250 ml) whole-wheat flour
    • 140 g (250 ml) cake flour
    • 80 g (250 ml) digestive bran
    • 10 ml salt
    • 10 ml bicarbonate of soda
    • 1 litre Clover Danone Clover Amasi
    • 60 ml honey
    • 400 ml Clover 2% Low Fat Fresh Milk
    • 15 ml sesame seeds
    • 15 ml poppy seeds
    • 15 ml crushed wheat

    Grease two medium-sized cake tins well with butter.

    Place dry ingredients in a bowl and mix well.

    Make a hollow in the centre and add Clover Amasi, honey and milk.

    Mix well until evenly blended.

    Sprinkle half the sesame and poppy seeds and crushed wheat in the tins.

    Divide batter between the prepared tins.

    Smooth the tops and sprinkle with remaining seeds.

    Bake in a preheated oven at 180°C for about 45 minutes or until a skewer comes out clean when inserted into the centre.

    Loosen the sides and turn out onto a cooling rack.