Seed bread

Recipe from: 4/22/2004 12:00:00 AM

Ingredients 13
Servings 36
Time

Ingredients

  • rolled wheat for sprinkling in the tins (optional)
  • 4
    x 250 ml white flour
  • 4
    x 250 ml wholewheat flour
  • 2
    x 250 ml bran
  • 10
    ml
    salt
  • 20
    g
    instant yeast
  • 125
    ml
    sesame seeds
  • 125
    ml
    sunflower seeds
  • 125
    ml
    linseed
  • 1
    Litres
    lukewarm water
  • 125
    ml
    sunflower oil
  • 125
    ml
    honey
  • pumpkin seeds for sprinkling on top
 

Method

 
Grease three medium-sized loaf tins with margarine and sprinkle with rolled wheat if desired.
Combine all the dry ingredients.
Mix the lukewarm water, oil and honey and add to the dry ingredients, mixing well.
Fill the prepared tins three quarters of the way with the dough.
Sprinkle with pumpkin seeds.
Cover lightly with a sheet of clingfilm and leave to rise in a warm place until doubled in volume.
Preheat the oven to 200 °C and bake the loaves for 20 minutes, reduce the temperature to 180 °C and bake for another 20 minutes, or longer, until the bread is baked through (it will sound hollow when tapped).
Leave the loaves to cool in the tins for five minutes.
Loosen the sides and turn out onto a wire rack.
Serve with assorted spreads, feta cheese, marinated olives and/or bean sprouts.
Makes three loaves.
 

Read more on: bake
 

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