Seed bread

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36 servings
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By Food24 November 03 2009
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Ingredients (13)

0.00
4.00 flour
4.00 whole wheat flour
2.00 bran
10.00 ml salt
20.00 g Superbake Instant Yeast
125.00 ml sesame seeds
125.00 ml sunflower oil
125.00 ml linseeds
1.00 Litres water — lukewarm
125.00 ml sunflower oil
125.00 ml honey
0.00 pumpkin seeds — for sprinkling
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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.



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