Cape Seed Loaf
Packed with wholesome seeds and hearty grains, this Cape Seed Loaf is a nutrient-dense, homemade bread recipe perfect for health-conscious bakers. Featuring a blend of whole wheat and bread flours, it’s loaded with sunflower, pumpkin, chia, flax, and sesame seeds for a satisfying crunch and earthy flavor in every bite. Sweetened with a touch of honey and enriched with olive oil, this loaf delivers balanced flavor while staying moist and tender. With a simple kneading process and a double rise for optimal texture, this high-fiber bread is perfect for breakfast toast, hearty sandwiches, or as a side for soups and salads. Customize with a sprinkle of extra seeds on top for an artisanal finish, making every slice as visually stunning as it is delicious. If you’re looking for a homemade bread that’s as nutritious as it is flavorful, this Cape Seed Loaf is a must-try addition to your baking repertoire.
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Recipe Information
Ingredients
- 250 grams Whole wheat flour
- 250 grams Bread flour
- 50 grams Sunflower seeds
- 50 grams Pumpkin seeds
- 20 grams Chia seeds
- 20 grams Flaxseeds
- 15 grams Sesame seeds
- 7 grams Instant dry yeast
- 8 grams Salt
- 30 grams Honey
- 30 milliliters Olive oil
- 350 milliliters Warm water
- 15 milliliters Milk (optional, for brushing)
- 20 grams Extra seeds (for topping, optional)
Instructions
In a large mixing bowl, combine the whole wheat flour, bread flour, sunflower seeds, pumpkin seeds, chia seeds, flaxseeds, and sesame seeds.
Add the instant dry yeast and salt, ensuring the salt does not directly touch the yeast to avoid deactivating it.
In a separate bowl, mix the warm water, honey, and olive oil until the honey dissolves.
Gradually pour the wet ingredients into the dry ingredients while mixing with a wooden spoon or your hands. The dough will be slightly sticky at this stage.
Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes, until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 1-1.5 hours, or until it doubles in size.
Grease a standard 9x5-inch loaf tin or line it with parchment paper.
After the first rise, punch down the dough to release any air bubbles and shape it into a loaf. Place it into the prepared tin.
Cover the tin loosely with a damp cloth and let the dough rise for another 30-40 minutes, or until it reaches the top of the tin.
Preheat your oven to 200°C (400°F) about 20 minutes before baking.
If desired, brush the top of the loaf with milk and sprinkle extra seeds for a decorative touch.
Bake the loaf in the preheated oven for 35-40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the loaf from the tin and let it cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 264 mg | 11% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 2.5 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 209 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
