Recipe: Seed Loaf

Nothing beats a slice of freshly baked bread.

Makes one loaf


500 ml (280 g) Snowflake white bread or cake wheat flour

5 ml salt

125 ml (20 g) Snowflake wheat bran flour

80 ml (65 g) light brown sugar

10 g (1 sachet) instant dry yeast

45 ml poppy seeds

45 sunflower seeds

45 ml linseeds

45 ml caraway seeds

About 375 ml lukewarm water

30 ml cooking oil



  1. Sift flour and salt together. Add bran, sugar, yeast and seeds.
  2. Combine water and oil. Add to dry ingredients and mix well.
  3. Spoon mixture into a greased loaf pan or individual small pans. Leave to rise in a warm place for about 15 minutes. Sprinkle with extra seeds.
  4. Bake in a preheated oven at 220˚C for about 30 minutes or until done. Leave in pan for a few minutes before turning out onto a wire rack to cool completely.

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