Cape Seed Loaf Recipes

CAPE SEED LOAF

Steps:

• Mix all the dry ingredients in a bowl. Pour the water and oil and knead for about a minute.
• Place the dough in an oiled loaf pan ( 8inch x 4 inch) Brush with the egg and decorate with alternate lines of sesame and poppy seeds.
• Cover the dough with a tea towel and let it rise for about 30-60 minutes .
• Pre heat the oven to 180 degees C and bake for 45 to 50 minutes. Cool on rack.

SEEDED SAVORY QUICK BREAD

Steps:

• Preheat oven to 350 degrees. Lightly coat a 9-by-5-inch loaf pan with oil. Line with parchment, leaving a 1-inch overhang on long sides. Oil parchment.
• In a large bowl, whisk together flours, 1/2 cup each sunflower and black sesame seeds, 2 tablespoons each caraway and flax seeds, baking powder, baking soda, and salt.
• In another large bowl, stir together milk, buttermilk, honey, and oil until honey is dissolved. Add flour mixture; beat until combined, about 1 minute. Transfer to prepared pan; sprinkle with remaining seeds, pressing gently to adhere.
• Bake, rotating pan halfway though, until a tester inserted in center of the loaf comes out clean, about 1 hour, 5 minutes. Let cool in pan on a wire rack 20 minutes, then turn out bread and let cool completely. (Bread can be tightly wrapped and stored at room temperature up to 3 days or frozen up to 1 month.)