South African Seed Bread

South African Seed Bread created by Karen Elizabeth

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

Ready In:
2hrs 3mins



  • 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.
  • Meanwhile in a separate bowl combine remaining 2 cups warm water, molasses and oil.
  • In large bowl combine wholewheat flour, rolled oats, rye flour, bran, wheat germ, sunflower seeds, sesame seeds, poppy seeds, flax seeds and salt.
  • When yeast has risen, stir it into water/molasses mixture. Stir wet ingredients into flour mixture. Batter should be loose.
  • 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.
  • Bake in a preheated 350 F oven for 1 hour for large loaf or 45 minutes for smaller ones.
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"Bonnie Stern's adaptation of Philippa Cheifetz's. Doesn't require kneading and only rises once therefore very easy."

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  1. karen w.
    Great success. My oven has a Proof setting which I used (100F). The bread rose perfectly in the hour. I had two pans (Calphalon 9X5 which I think is pretty standard in the US) and enough batter for both pans, filling them about 2/3 of the way up. They rose to just below the rim. Unfortunately I went to 3 markets looking for Rye flour with no luck so I just used more of the wheat. The bread is delicious and hearty and full of seeds and whole grains. I liked the fact that the bread rises just once and there is no kneading. I am planning on serving it with other S.A. fare in anticipation of an upcoming trip. Thanks!
  2. 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 <b> HUGE</b> 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-<b> THANKS</b> so much for the recipe share:) <b> YUMMY</b>!!
  3. Karen Elizabeth
    South African Seed Bread Created by Karen Elizabeth
  4. Karen Elizabeth
    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!
  5. TempR
    Bonnie Stern's adaptation of Philippa Cheifetz's. Doesn't require kneading and only rises once therefore very easy.

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