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    You are in: Home / Recipes / South African Seed Bread Recipe
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    South African Seed Bread

    South African Seed Bread. Photo by Karen Elizabeth

    1/1 Photo of South African Seed Bread

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 3 mins

    1 hrs 18 mins

    45 mins

    TempR's Note:

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

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    Ingredients:

    Yield:

    loaves

    Units: US | Metric

    Directions:

    1. 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. 2
      Meanwhile in a separate bowl combine remaining 2 cups warm water, molasses and oil.
    3. 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. 4
      When yeast has risen, stir it into water/molasses mixture. Stir wet ingredients into flour mixture. Batter should be loose.
    5. 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. 6
      Bake in a preheated 350 F oven for 1 hour for large loaf or 45 minutes for smaller ones.

    Ratings & Reviews:

    • on April 25, 2009

      55

      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!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 16, 2009

      45

      I liked this and it came together very well, the yeast behaved itself and I was very confident as I set the pans in a warm place to rise. They didn't rise wonderfully well, though, so even after baking, I ended up with two flattish loaves. They taste wonderful and have a great texture, almost cakey but still a bread, its a very good seed bread. My only reservation is that I find the bread a little salty, I would cut the salt by at least half next time. But I eat very little salt, so am probably more sensitive to it than many. Thank you for a good recipe that was enjoyed!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for South African Seed Bread

    Serving Size: 1 (1303 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1300.0
     
    Calories from Fat 361
    27%
    Total Fat 40.1 g
    61%
    Saturated Fat 5.1 g
    25%
    Cholesterol 0.0 mg
    0%
    Sodium 3534.5 mg
    147%
    Total Carbohydrate 213.0 g
    71%
    Dietary Fiber 37.4 g
    149%
    Sugars 41.7 g
    167%
    Protein 43.6 g
    87%

    The following items or measurements are not included:

    linseeds

    seeds

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