Cape seed bread
recipe
Cape seed bread
No commentsIngredients
- 500g (1lb 2oz) strong wholemeal flour
- 150g (5oz) self raising flour
- 50g (2oz) wheat bran
- 2 x 6g sachets fast-action dried yeat
- 75g (3oz) sunflower seeds, plus extra for sprinkling
Serves:
24
Preparation:
25
Cook Time:
40
Total Time:
65min
Directions
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- In a large bowl, combine the flours, bran, yeast, seeds, sugar and salt and mix well.
Add the vegetable oil and l (pt) hand-hot water and mix to a soft dough - it should fall easily from the spoon or beaters. Transfer to x (b) oiled loaf tins and level off the surface.
Wrap in oiled polythene bags and leave in a warm place to rise until the mixture reaches the top of the tin. Meanwhile preheat the overn to //Gas mark
Sprinkle a line of each of the seeds along the length of the loaves then cook towards the top of the oven for about mins until risen and firm to the touch. Once cooked, the loaves will sound hollowwhen you tap them on the base.
Leave until cold, slice and enjoy or wrap and freeze.
Source: Recipe courtesy of Tesco Recipe Magazine. By Jane Suthering
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