Cape seed loaf
Makes 1 medium loaf
Easy
30 minutes, plus 30 minutes proving time
50 minutes
Although this farm-style loaf originated in the Cape, you’ll find various versions of this wholewheat, textural loaf all over South Africa. Also called “roerbrood” (stirred bread), the runny dough is not kneaded, only stirred well and left to prove in an oiled tin. It is fibre rich and perfect for breakfast, spread thickly with butter and jam. If you have access to local apricot, fig or hanepoot jam, even better.
Ingredients
Method
- 1 T dried yeast
- 1 T honey
- 2 cups warm water
- 420 g wholewheat or Nutty Wheat flour
- 90 g oats
- 130 g mixed seeds (such as sesame, poppy, sunflower, pumpkin and/or linseeds)
- 2 t salt
- 1 T vegetable oil
Method
Ingredients
1. Grease a 25–30 cm loaf tin with oil or non-stick spray. Stir the yeast and honey into 1/2 cup warm water and leave to froth for 10 minutes.
2. In a bowl, mix the flour, oats, seeds (save 2 T seeds for sprinkling on top) and salt. Add the frothy yeast and the oil to the flour mixture.
3. Stir in the remaining warm water until no floury pockets remain, then scrape the dough into the prepared loaf tin.
4. Sprinkle with the reserved mixed seeds and gently press them into the surface with your fingers. Leave in a warm place until the dough has almost risen to the top of the tin (about 30 minutes) while you preheat the oven to 200°C.
5. Bake for 50 minutes, then cool on a wire rack, covered with a tea towel to soften the crust.
Extracted with permission from Timeless South African by Ilse van de Merwe
There are no comments yet.
Comments