This recipe is one that I have wanted to make for a while because all the fruit, seeds and nuts really appeal to me. It comes from the book “Franschhoek Food” by Myrna Robbins and is a recipe from the very fabulous La Residence boutique hotel.

There is nothing quite like home made bread. The smell as its baking and the warmth as it comes out the oven.  With a little butter melting into a slice it comes very close to being a perfect food moment for me.

The original recipe makes 4 loafs, so I divided this to make just the one.

What you need to make this:

  • 5gm instant yeast
  • 340gm nutty wheat flour (I used Eureka Mills Wholemeal flour)
  • 1/2  tsp salt
  • 100gms of seeds (mixed) – I used poppy, sunflower and sesame
  • 30 – 40gms of chopped pecan nuts (walnuts would also be nice)
  • 1/4 cup of chopped dried fruit (I used Turkish apricots and raisins) – you could also use prunes
  • 380 – 420 ml of luke warm water
How to make this:
  • Pre heat the oven to 180 C (350 F)
  • Add all the ingredients (except the water) and mix in a bowl – keeping a small handful of seeds aside for the topping
  • add the water to the dry mix and mix until a dough forms
  • place in loaf tin that has been lined with baking paper (I always line my baking tins with paper)
  • sprinkle over the reserved nuts, cover with a tea towel and leave to rise in a warm place for about half an hour
  • bake for 40 – 50 minutes until golden brown and when a knife comes out clean after you have pierced it
This bread is easy to make, super healthy and packed with lots of crunchy textures and soft fruit.
freshly baked out the oven
perfect with just butter


  1. Sam

    Thanks hun, I love it and it and have baked 2 other types of bread in it since. I like that its so deep and vintage and original. A superb find for a whopping R35! 🙂

  2. I love the little nuggets of fruit in the loaf. Of course the bread tin is fab too!

  3. Sam

    Thanks Nina :-). I too loved the soft apricots in the bread (and I love raisins in bread too).

  4. That looks great! I love that it’s made with yeast and it’s filled with such yummy things. I think your loaf pan is really cool too!

  5. Heather Scott

    Your recipe says ‘nutty wheat’. We don’t have ‘nutty wheat’ flour in the UK…what could I use instead? I LOVE Cape seed bread and this looks like a lovely recipe

  6. Sam

    HI Heather – Nutty wheat is a whole wheat flour with bits of the wheat husk. Any whole wheat / whole grain flour will work.

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