Easy Cape Seed Loaf Whole Wheat Bread

This is a South African simple and foolproof whole wheat bread recipe that comes out perfect every time. It’s packed with healthy seeds for a hearty texture and nutty flavor, making it a fantastic staple for your kitchen. The result is a dense, rustic loaf that’s great on its own or toasted to perfection. No need for complex kneading—just a little stirring and patience is all it takes to bake this delicious loaf.

Instructions

1. 1

   First, in a large bowl, whisk together the lukewarm water with the honey and sunflower oil until the honey has fully dissolved.

2. 2

   In a separate large mixing bowl, combine the whole wheat flour, salt, and yeast. Mix well. Then, add the linseeds, sunflower seeds, and pumpkin seeds, saving a small amount of the seeds to sprinkle on top of the loaf later.

3. 3

   Pour the honey-water mixture into the dry ingredients. Stir everything together until a thick, stiff dough forms with no dry flour remaining. The consistency should be similar to a dense fruit cake batter. Allow this mixture to rest for one hour. After the resting period, give the dough another good stir. Pour the batter into a large loaf tin or a few smaller ones that have been lined with baking paper.

4. 4

   Cover the tin with a clean tea towel and place it in a warm spot to rise. Let it rest for about an hour, or until the dough has more or less doubled in size.

5. 5

   While the bread is rising, preheat your oven to 200°C / 400°F.

6. 6

   Before baking, gently sprinkle a little water over the top of the risen loaf and scatter the reserved seeds over it. Place the tin in the preheated oven and bake for 45 minutes. After this time, lower the oven temperature to 180°C / 350°F and continue to bake for another 30 minutes. *Note: If you are making smaller loaves, bake them for a total of 45 minutes at 180°C / 350°F.

7. 7

   Once the bread is baked and you remove it from the oven, immediately brush the top with a little extra sunflower oil. This will give it a nice, soft crust. Let the loaf cool completely on a wire rack before slicing.

Recipe Notes

• This bread is a true treat and tastes best when enjoyed on the very same day it’s baked. If you have any leftovers, they will keep well for several days when stored in a sealed container, making fantastic toast.

• The recipe calls for two rising periods, which is key to achieving the perfect texture. The first rest allows the flour to fully hydrate, and the second rise helps the loaf double in size, ensuring a light and airy result.

• The bake time is split into two stages at different temperatures. This helps the loaf bake evenly all the way through without burning the crust. Be sure to follow the temperature changes to get the best result.

• Using sunflower oil to brush the crust after baking gives the bread a wonderful sheen and a slightly softer texture.