South African Seed Bread
Discover the hearty and wholesome charm of South African Seed Bread, a nutrient-packed loaf bursting with the goodness of sunflower, pumpkin, sesame, chia, and flaxseeds. Perfectly balanced with whole wheat and all-purpose flour, this bread combines a beautiful rustic flavor with a soft and tender texture. A touch of honey adds subtle sweetness, while olive oil keeps it moist and flavorful. Ideal for breakfast, sandwiches, or as a side to soups, this seed-studded bread is not only delicious but also packed with healthy fats and fiber. With an easy-to-follow process and an optional egg wash for a golden crust, it’s a stunning bake sure to impress. Whether toasted or enjoyed fresh, this bread is a must-try for any bread lover looking to add a wholesome twist to their table.
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Recipe Information
Ingredients
- 250 g Whole wheat flour
- 250 g All-purpose white flour
- 50 g Sunflower seeds
- 50 g Pumpkin seeds
- 20 g Sesame seeds
- 15 g Chia seeds
- 30 g Flaxseeds
- 7 g Instant dry yeast
- 30 g Honey
- 300 ml Warm water
- 100 ml Milk
- 8 g Salt
- 30 ml Olive oil
- 1 Egg (optional, for egg wash)
Instructions
In a large mixing bowl, combine the whole wheat flour, all-purpose white flour, sunflower seeds, pumpkin seeds, sesame seeds, chia seeds, flaxseeds, and salt.
In a separate bowl, mix the warm water, milk, honey, and instant dry yeast. Let this mixture sit for 5 minutes, or until frothy.
Create a well in the center of the dry ingredients and pour in the yeast mixture along with the olive oil. Stir the ingredients together until a sticky dough forms.
Transfer the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment for 8 minutes.
Place the dough in a lightly greased bowl and cover with a damp cloth or plastic wrap. Allow it to rise in a warm place for 1 hour, or until doubled in size.
After the dough has risen, punch it down and knead it gently to remove air bubbles. Shape the dough into a loaf and place it in a greased or parchment-lined loaf tin.
Optionally, brush the top of the dough with a beaten egg for a golden crust and sprinkle additional seeds on top for garnish.
Cover the loaf with a damp cloth and let it rise again for 30 minutes.
Preheat your oven to 200°C (390°F).
Bake the bread for 40-45 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and cool it on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 16.3 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 3298 mg | 143% | |
| Total Carbohydrate | 403.3 g | 147% | |
| Dietary Fiber | 55.6 g | 199% | |
| Total Sugars | 8.9 g | ||
| Protein | 94.0 g | 188% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 470 mg | 36% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 2232 mg | 48% | |
*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.
