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South African Seed Bread Recipe

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This recipe for South African Seed Bread, by , is from The International Sunday School Class Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Naicker
Added: Tuesday, July 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
650g (1lb 6oz) Strong wholegrain flour.
50g (2oz) wheat bran.
2 sachets fast action yeast (usually 6or 7g).
50g (2oz) sunflower seeds.
50g (2oz) pumpkin seeds
50g (2oz) linseeds.
25g (1oz) muscovada sugar
1 teaspoon salt
2 tablespoons vegetable oil

Directions:
Directions:
Grease 2x 2lb loaf tins.
Mix the flour,wheat bran, yeast,seeds,sugar and salt in a large bowl.
Add the oil and 1 pint hand hot water and mix to a soft dough.
Divide the mixture between the tins,cover with an oiled polythene bag and leave to rise in a warm place until the mixture reaches the top of the tins( this will take 30- 60 mins).
Meanwhile, preheat the oven to 200 C / 400 F and bake the loaves for about 40 minutes until risen and firm to the touch.
Once cooked the loaves will sound hollow when tapped on the base.
Cool on wire racks.

Number Of Servings:
Number Of Servings:
2 loaves
Preparation Time:
Preparation Time:
2hrs
Personal Notes:
Personal Notes:
Quick to mix and only one rising required. This seeded loaf is an excellent source of omega -3 fatty acids. Adapted from GI Diet by Antony Worrall Thompson

 

 

 

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