Whole Wheat Seed Loaf Recipe

Ingredients

4 cups Whole wheat Flour
40g Sunflower Seeds
15g Poppy Seeds
15g Sesame Seeds
10g Dry Yeast
1 tbsp. Organic Sugar
½ tsp. Salt
½ tsp. Black Salt
1 tbsp. Molasses
350ml Tepid water
1 tbsp. Sunflower Oil / Olive Oil

Method

Mix the water, yeast, molasses and sugar together in a bowl.
Allow the yeast to begin fermentation (+/- 10-15minutes).
When the yeast is frothy it is ready to be added to the rest of the ingredients.
Mix the rest of the dry ingredients together in a mixing bowl. Keep some seeds aside for the topping.
When the yeast is ready add the wet ingredients slowly to the dry ingredients.
Mix gently.
Do not over mix.
The dough must look wet. (Similar to a fruit cake mix)
Set aside and allow proving, until double in size. Cover with a warm damp cloth. Proving time depends on the temperature of your kitchen.
Grease your bread tins and set aside.
Knock down the dough gently and place into your bread tins.
Garnish the bread with the remaining seeds.
Set aside and allow it to rise until nearly double in size.
Place into preheated oven at 180 degrees for +/- 40 minutes.