Name: Seed loaf with biltong butter
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 420.00 g flour wholewheat; 125.00 ml sunflower oil; 60.00 ml sesame seeds; 500.00 ml yoghurt plain; 5.00 ml honey; 7.00 ml Bicarbonate of soda; 125.00 ml milk; 250.00 g butter or margerine; 250.00 ml biltong beef, finely grated; 25.00 ml fresh parsley chopped; lemon juice few drops

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Ingredients (11)

420.00 g	flour — wholewheat
125.00 ml	sunflower oil
60.00 ml	sesame seeds
500.00 ml	yoghurt — plain
5.00 ml	honey
7.00 ml	Bicarbonate of soda
125.00 ml	milk

BILTONG BUTTER

250.00 g	butter — or margerine
250.00 ml	biltong — beef, finely grated
25.00 ml	fresh parsley — chopped
	lemon juice — few drops

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Method:

Preheat the oven to 180 ºC (350 ºF). Grease a 23 x 13 x 7 cm loaf tin with margarine. Combine the wholewheat flour and seeds. Mix the remaining ingredients and add to the dry ingredients. Mix well and spoon into the prepared loaf tin. Bake for 1 hour or until done – a little dough will still adhere to the tip of a testing skewer. Serve with biltong butter.
Cream butter until soft. Add remaining ingredients and blend well. Turn into butter dishes and chill until needed. Decorate with biltong slices or sprigs of parsley.
Makes a medium-sized loaf and about 375 ml biltong butter.