Cape Seed Loaf Recipe 21 April, 2007
Posted by Addie in cape seed loaf, recipes.trackback
This post is especially for those visitors to yesterday’s Friday Feast who didn’t know what Cape Seed Loaf is. Now I have never baked this bread myself, but I always have some at home … cos I enjoy it.
Ingredients:
185 g whole wheat flour
42 g sesame seeds
37 g flax seeds
28 g sunflower seeds
26 g poppy seeds
4 g cracked wheat
15 g multigrain mix
4 g salt
15 g high protein wheat gluten
2 g roasted malt powder
9 g fresh compressed yeast
195 ml chilled water
Directions:
1. To prepare dough, combine all ingredients (reserve 5 g of poppy seeds and 5 g of sesame seeds) in a mixer. Dough should be sticky and form a ball
2. Sprinkle flour on work bench and flatten dough to a rectangle that is approximately 15 cm x 20 cm. Scroll up the dough piece so that it is in a cylindrical shape about 18 cm long
3. Roll the piece of dough in sesame seeds and put into a small baking pan (if you do not have Teflon coated you will need to grease your pan first)
4. Place pan in a hot steamy room or proof box for approx 45 minutes or until the dough has risen over the height of the tin
5. Using a small serrated knife, cut along the length of the dough piece, splitting the dough open about 3 cm. In this cut sprinkle on approx 5 g of poppy seed
6. Bake in oven with steam for 30 minutes at 225¢ª Celsius
Wow that sounds like it’s really good for you. Must have tons of fiber in it!
sadly my attempts at bread making leave a lot to be desired-lol
Addie, I left SA years ago and still crave Duens brown bread from the Cape. PLEASE let me know - is this recipe about the same, and what is the source of your recipe?
Thanks do much for posting it!
David
Hi Dave, I got the recipe from this web page