A couple of months back La Motte sent me a press drop that included a few mini loaves and the recipe for this ‘Ouma se broodjie’ (Grandmothers small bread) and I fell instantly in love with it. I would describe it as a classic Cape seed loaf and it’s the perfect whole wheat bread recipe to play around with by adding a few extra seeds, nuts or oats. I parked it on the back burner to make for my blog and then Covid 19 hit the world with a vengeance. Since we are now making more bread at home, I thought I would whip up a loaf to share. It involves yeast, but no kneading and is pretty easy to do. You can make it into 6 mini loaves, 2 medium loaves or one large one. I made a medium and a smallish one and plan to slice it to freeze for the coming few weeks of lockdown.

A perfect & easy whole wheat bread loaf recipe

A perfect & easy whole wheat bread loaf recipe

A perfect & easy whole wheat bread loaf recipe

Recipe – slightly adapted from Pierneef a’ La Motte

Recipe – makes 1 large loaf or 2 smaller ones 

  • 2 Tbsp (30ml) honey
  • 1 Tbsp sunflower oil (plus a little extra to brush)
  • 3 cups (750ml) lukewarm water
  • 5 cups Whole wheat flour
  • 3 tsp salt
  • 1 packet (10gms) instant dry yeast
  • 1/3 – ½ cup linseeds / flaxseeds (optional)
  • 1/3 – ½ cup sunflower seeds (optional)
  • 1/3 – ½ cup pumpkin seeds (optional)

Add the honey and oil to the water and stir until the honey dissolves

In a large mixing bowl, combine the flour, salt, yeast and seeds (keep some seeds back for sprinkling on the loaf top).

Stir the honey water into the flour mixture until it forms a stiff dough with no dry patches. It will have a similar consistency to a fruit cake batter. Leave the mixture to rest for an hour before stirring again and then decant into a large loaf tin or smaller tins that have been lined with baking paper.

Cover with a tea towel and leave to rise in a warm spot for about an hour. It should more or less double in size.

Preheat the oven to 200C / 400F

Sprinkle a little water over the top and scatter the seeds. Bake for 45 minutes. Then reduce the oven temperature to 180C / 350 F and bake for a further 30 minutes. *For smaller loaves, bake at 180C/350F for 45 minutes.

As the bread is removed from the oven brush with oil and then allow to cool on a rack.

 

A few more delicious bread recipes:

Possibly the best banana bread ever

Easy cheese & onion bread with herbs

Easy cheese & onion bread with red pepper pesto

Irish soda bread with rosemary & onion

 

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7 Comments

  1. Debs Everton

    Sam,
    Loving this recipe but being based in the UK cup is not a measure we use so rather than guess work could you possibly give me a total weight for 5 cups wholemeal flour.
    Many thanks
    Debs

  2. Sam

    Hi Debs its 750 ml – so 250ml (1 cup) x 5. do you have any kind of measuring jug?

  3. Hi Sam! Not sure of the quantity of water required? Your recipe says 250 ml (3 cups). Surely a typo ?
    Cant wait to try it out…
    Alison..

  4. Sam

    HI Alison yes it is a typo thank you and it is 750ml of water. I can’t seem to update my recipe right now but will keep trying.

  5. Sam

    Hi Debs – apologies – the 5 cups of flour would be 1-litre plus 250ml. I just weighed it out and it’s 690gms. I’m not too sure how you will measure the water if you don’t have a measuring jug though?

  6. Lori Brix

    Hello Sam: I have two beautiful loaves of this bread on my cooling rack right now and they look and smell delicious. I can’t wait to try them! I have never seen instructions to brush a loaf with oil before cooling and I wondered what the origin and purpose of this step is. Thank you for any clarification you can give. Love your blog and cookbooks!

  7. Sam

    Thank you Lori and I hope you are keeping well. I didn’t bother brushing my loaves with oil and its purely to give them ashine so it’s not necessary

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