• Seed loaf


    • 625ml (2½ cups) lukewarm water
    • 80ml (1/3 cup) honey
    • 1 x 10g sachet instant dry yeast
    • 1kg whole-wheat flour
    • 10ml (2 tsp) salt
    • 60ml (¼ cup) sunflower seeds
    • 60ml (¼ cup) pumpkin seeds
    • 60ml (¼ cup) sesame seeds
    • 60ml (¼ cup) linseeds
    • 60ml (¼ cup) oil



    Preheat the oven to 200°C. Grease two 28cm x 11cm loaf tins.


    Combine half of the lukewarm water and honey in a bowl, sprinkle yeast over and set aside until frothy, about 3 minutes.


    Mix the whole-wheat flour, salt and all the seeds in a large bowl. Pour in the yeast and honey liquid and the oil.


    Mix thoroughly, adding the remaining lukewarm water gradually until the dough is firm and sticky – add a little more lukewarm water if the mixture is too stiff.


    Spoon the dough into the prepared tins, cover with plastic wrap and set aside in a warm place to prove, about 20 minutes.


    Remove the plastic wrap and bake until a skewer comes out clean when inserted into the centre and the loaves sound hollow when tapped with knuckles, about 45 minutes.

    You can use 250ml (1 cup) of mixed seeds, available in the health section of most supermarkets.