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fruit, nut and seed loaf

A wholesome wholewheat, nut and seed loaf {Cape seed loaf} bread recipe

Prep Time
5 mins
Cook Time
5 mins
Servings: 1 loaf
Course: Bread

Ingredients

  • 5 gm instant yeast
  • 340 gm nutty wheat flour 
  • 1/2  tsp salt
  • 100 gms of seeds mixed - I used poppy, sunflower and sesame
  • 30 - 40 gms of chopped pecan nuts walnuts would also be nice
  • 1/4 cup of chopped dried fruit I used Turkish apricots and raisins - you could also use prunes or cranberries
  • 380 - 420 ml of lukewarm water

Instructions

    Cup of Yum
  1. Preheat the oven to 180 C (350 F)
  2. Add all the ingredients (except the water) and mix in a bowl - keeping a small handful of seeds aside for the topping
  3. Add the water to the dry mix and mix until a dough forms.
  4. Place the dough into a loaf tin that has been lined with baking paper (I always line my baking tins with paper).
  5. Sprinkle over the reserved nuts, cover with a tea towel and leave to rise in a warm place for about half an hour.
  6. Bake for 40 - 50 minutes until golden brown and when a knife comes out clean after you have pierced it.

Notes

  • This loaf will last for a few days in a sealed container. It freezes perfectly. Freeze slices for later use if necessary.