No-knead Cape seed loaf

Prep: 15 mins
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Bread making always seems a tough cookie to crack. A knead-less to say, baking this loaf is easier than it seems.

By Food24 January 28 2020
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Ingredients (8)

750 ml whole wheat flour
125 ml bran
250 ml mixed seeds
10 ml Superbake Instant Yeast
7,5 ml salt
10 ml sugar
500 ml water — warm
15 ml olive oil
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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

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

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