Prep 5 mins
Cook 1 hr
This is a REALLY easy+foolproof loaf to bake. Very healthy as well. I usually bake it in mini loaf tins and freeze it, and take it out the morning I require it - fresh for lunch. This was the first bread I baked and it came out perfect!
- 560 g bread flour
- 560 g brown bread flour
- 80 g natural bran
- 12 1⁄2 ml salt
- 125 ml sunflower oil
- 125 ml honey (or half honey+half molasses)
- 450 ml seeds, mixture (linseed, pumpkin, sesame, sunflower)
- 2 (10 g) packets instant yeast
- 1 liter lukewarm water
- Grease 3 medium loaf tins or several smaller tins well.
- Place all the ingredients into a large mixing bowl and mix well to form a smooth, heavy batter.
- *Note*No need to sift flour.
- Spoon the batter into tins making them no more than half full, and sprinle some sesame seeds on top.
- Place the tins in a protected, mildly warm spot and leave to rise until doubled.
- Bake at 200 deg celcius for 20 mins, lower to 180 degrees celcius and bake for a further 20 mins until browned on the top.
- Cool in tins for 5 mins then remove onto cooling racks.
- TIPS: Once cooled, wrap in cling film, and freeze the loaves you do not require immediatly as home made yeast bread does not last long.
- Adjust time accordingly for smaller tins as they might require less than 1/2 the time.
- You can use a drop of choc brown colouring if you want really dark brown loaves.
- You could also sprinkle some wheat into the tins before putting the batter in.
- The seed mixture is 450ml of what you like.
- Add the seeds and amounts according to your tastes (maybe try raisins next time)- it's all up to you.
- Serve with butter/marg or a good spread.
You definitely need your very biggest mixing bowl for this. But it is well worth it. A very easy recipe if you ignore the stirring. I used sunflower, flaxseed and sesame seeds in my seed mix. I have a convection oven and I found that 30 minutes at 180 deg C was more than enough. This recipe is worth the effort of buying some more loaf tins!
This is a very good, moist and easy to make batter bread. I used currants, pumpkin seeds and sesame seeds, because that's what I had, and it turned out beautifully. I did use about 1/4 cup less bread flour than called for because stirring became too hard. This is lovely with cream cheese. Thank you very much for sharing the recipe with us.