Super Seedy Cape Seed Bread
Adapted from the lovely Sally at Food & Travel
Preparation time: 15 minutes plus 1.5 hours rising time
Cooking time: 40 minutes
- 3 cups bread flour
- 1/2 cup buckwheat flour
- 1/2 cup rye flour
- 3/4 tablespoon instant dried yeast
- 2 tablespoons brown sugar
- 1.5-2 cups lukewarm water
- 1 tablespoon oil
- 1 tablespoon salt
- 1/4 cup pepitas
- 1/4 cup sunflower seeds
- 1/4 cup sesame seeds
- 1/4 cup chia seeds
- 1/8 cup poppyseeds
- 1/8 cup ground linseed
- 1 tablespoons caraway seeds
For rolling - 1/4 cup poppyseeds - 1/4 cup sesame seeds
Step 1 - Mix the three types of flour with the yeast and sugar in a mixer fitted with a dough hook. Add the water until it starts to come together but isn't overly sticky. Knead for 6-7minutes or until elastic in texture.
Step 2 - Oil a large bowl (I use the mixer bowl and use a dough scraper to make sure the sides are clean) and shape the dough into a ball and cover with cling film (Sally suggests a clean shower cap). Place in a warm, draught-free area. I sit it in a bowl of hot water to activate the yeast. Allow to rise until double in size for 1 hour or so.
Step 3 - Punch the dough down and then knead in the salt, pepitas, sunflower seeds, sesame seeds, chia seeds, poppyseeds, linseed and caraway seeds.
Step 4 - Oil a large loaf tin and line it with parchment. Place the seed rolling mix on a large plate with a rim. Separate the dough into two balls and roll them in the seeded mixture. Place them in the prepared tin and cover with cling film and allow to rise again for around 30 minutes. Preheat oven to 200C/400F and bake for 40 minutes. Cool in the tin for 10 minutes and then remove and cool on the bench.