South African Seed Bread

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

• Ready In: 2 hrs 3 mins
• Yields: 2 loaves

Ingredients

• 1  tablespoon granulated sugar
• 2 1⁄2 cups warm water, divided
• 1  tablespoon dry yeast (1 package)
• 1⁄3 cup molasses
• 1  tablespoon  vegetable oil
• 2  cups whole wheat flour
• 1  cup rolled oats
• 1⁄2 cup  rye flour
• 1⁄2 cup  wheat bran
• 1⁄4 cup wheat germ
• 1⁄4 cup sunflower seeds
• 1⁄4 cup sesame seeds
• 1⁄4 cup poppy seed
• 1⁄4 cup  linseeds, crushed, ground or 1⁄4 cup  seeds, mixed
• 4  teaspoons kosher salt
• 3  tablespoons  seeds, any combination for topping

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.