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No-knead Cape seed loaf


Cape seed loaf

Ingredients 8
Servings Makes 1 loaf
Time 15 min

Ingredients

  • 750
    ml
    wholewheat flour (Nutty Wheat)
  • 125
    ml
    bran
  • 250
    ml
    mixed seeds (sunflower, poppy, flax, sesame, pumpkin etc), plus more for sprinkling
  • 10
    ml
    instant dry yeast
  • 7,5
    ml
    fine salt
  • 10
    ml
    sugar
  • 500
    ml
    warm tap water
  • 15
    ml
    olive oil
 

Method

Baking: 50 min
 

Spray a 30cm narrow loaf tin (or a few clean empty cans) with nonstick spray or grease with canola or olive oil.

1. Mix the dry ingredients in a large mixing bowl.

2. Add the water and oil and stir with a wooden spoon until mixed – it will be a sticky dough.

3. Transfer to the tin(s) using a rubber spatula, then edge the dough into the corners and smooth the top slightly. If using round cans, fill halfway. Cover loosely with plastic wrap and leave to rise in a warm place until almost at the top of the can – 20-40 minutes. Preheat the oven to 200°C.

4. Bake for 50 minutes or until fully cooked and brown. Turn out to cool on a wire rack.

 

 

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2020-03-27 17:21
 
 
 
 
 
 
 
 
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