Easy whole wheat bread recipe
User Reviews
5
6 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
45 mins
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Servings
10
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Course
Bread
Easy whole wheat bread recipe
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A perfect and easy Cape seed loaf whole wheat bread recipe
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Ingredients
- 2 Tbsp honey 30 ml
- 1 Tbsp sunflower oil plus a little extra to brush
- 3 cups water 750 ml, lukewarm
- 5 cups whole wheat flour
- 3 tsp salt
- 1 packet 10gms instant dry yeast
- 1/3 linseeds optional, or flaxseeds, ½ cup
- 1/3 sunflower seeds optional, ½ cup
- 1/3 pumpkin seeds optional, ½ cup
Instructions
- Add the honey and oil to the water and stir until the honey dissolves
- In a large mixing bowl, combine the flour, salt, yeast and seeds (keep some seeds back for sprinkling on the loaf top).
- Stir the honey water into the flour mixture until it forms a stiff dough with no dry patches. It will have a similar consistency to a fruit cake batter. Leave the mixture to rest for an hour before stirring again and then decant into a large loaf tin or smaller tins that have been lined with baking paper.
- Cover with a tea towel and leave to rise in a warm spot for about an hour. It should more or less double in size.
- Preheat the oven to 200C / 400F
- Sprinkle a little water over the top and scatter the seeds. Bake for 45 minutes. Then reduce the oven temperature to 180C / 350 F and bake for a further 30 minutes. *For smaller loaves, bake at 180C/350F for 45 minutes.
- As the bread is removed from the oven brush with oil and then allow to cool on a rack.
Notes
- This bread is delicious eaten on the day it has been baked but will keep well for a few days in a sealed container. It makes excellent toast.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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