South African Seed Bread

1. 1

   In small bowl or measuring cup combine sugar and 1/2 cup warm water. Sprinkle with yeast. let stand for 10 minutes or until yeast bubbles up and doubles in volume.

2. 2

   Meanwhile in a separate bowl combine remaining 2 cups warm water, molasses and oil.

3. 3

   In large bowl combine wholewheat flour, rolled oats, rye flour, bran, wheat germ, sunflower seeds, sesame seeds, poppy seeds, flax seeds and salt.

4. 4

   When yeast has risen, stir it into water/molasses mixture. Stir wet ingredients into flour mixture. Batter should be loose.

5. 5

   Turn batter into one 10 x 6 inch (3 litres) or two 8 x 4 inch (1.5 litre) loaf pans that have been buttered and lined with parchment paper. Press extra seeds into top. Cover loosely with plastic wrap and let rise in a warm place for about 1 hour or until batter has risen to top of pan.

6. 6

   Bake in a preheated 350 F oven for 1 hour for large loaf or 45 minutes for smaller ones.

* Per serving · 4 servings · Values may vary.