South African Seed Bread

READY IN: 2hrs 3mins
Recipe by TempR

Bonnie Stern's adaptation of Philippa Cheifetz's. Doesn't require kneading and only rises once therefore very easy.

Top Review by free-free

This bread gets like 10 stars for flavor but not so much for appearance so it still works out for me as a 5 star...I tagged this playing "I Recommend" and was told by Karen Elizabeth not to expect much of a rise...between that warning and my own knowledge of my abilities {{or rather lack there of ;) }} , I decided to embrace the notion of a flat bread and placed my dough mixture right on a coconut buttered cookie sheet where it didn't rise as much as spread...I got a HUGE lovely loaf with a delicious buttery crunch to it...I sliced it into a gazillion slices and then the appearance didn't matter much (besides at the rate it was being gobbled no-one but me seem to notice that it was so flattish)- we have enjoyed it at every type of meal/snack & at every time of day (breakie, lunch, dinner and after midnite)...super good oven toasted too & if you want a real "slice-o-heaven" smear a little almond butter on it :) :) :)...about the only thing I did different than the stated instructions (besides the cookie sheet) was that I ground some of the oats and sunflower seeds- {{i just like extra textures}}...really a must try for a seed/nut lover- THANKS so much for the recipe share:) YUMMY!!

Ingredients Nutrition

Directions

  1. In small bowl or measuring cup combine sugar and 1/2 cup warm water. Sprinkle with yeast. let stand for 10 minutes or until yeast bubbles up and doubles in volume.
  2. Meanwhile in a separate bowl combine remaining 2 cups warm water, molasses and oil.
  3. In large bowl combine wholewheat flour, rolled oats, rye flour, bran, wheat germ, sunflower seeds, sesame seeds, poppy seeds, flax seeds and salt.
  4. When yeast has risen, stir it into water/molasses mixture. Stir wet ingredients into flour mixture. Batter should be loose.
  5. Turn batter into one 10 x 6 inch (3 litres) or two 8 x 4 inch (1.5 litre) loaf pans that have been buttered and lined with parchment paper. Press extra seeds into top. Cover loosely with plastic wrap and let rise in a warm place for about 1 hour or until batter has risen to top of pan.
  6. Bake in a preheated 350 F oven for 1 hour for large loaf or 45 minutes for smaller ones.

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