fruit, nut and seed loaf
A wholesome wholewheat, nut and seed loaf {Cape seed loaf} bread recipe
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Ingredients
- 5 gm instant yeast
- 340 gm nutty wheat flour
- 1/2 tsp salt
- 100 gms of seeds mixed - I used poppy, sunflower and sesame
- 30 - 40 gms 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 or cranberries
- 380 - 420 ml of lukewarm water
Instructions
- Preheat 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 the dough into a 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.
Notes
This loaf will last for a few days in a sealed container. It freezes perfectly. Freeze slices for later use if necessary.
Servings: 1 loaf