One-rise Seed Bread

Begin preparing this wholesome nutty-tasting bread the day before baking. The finished loaf is simply wonderful toasted.

Makes 2 small loaves or 1 large loaf

Prep time: 20 minutes Prove time: 30 minutes

Cook time: 40–50 minutes

Tip If wishing to use active dried yeast in this recipe, allow 1½ teaspoons.

1½ cups seeds (use a mixture of linseed, sesame, pumpkin or sunflower)

½ tablespoon honey

½ tablespoon molasses or golden syrup

2 cups boiling water

1½ teaspoons salt

4 teaspoons active yeast mixture (dried yeast with bread improvers)

½ cup warm water

1 teaspoon sugar

3 cups high grade flour

2 cups wholemeal flour

In a large bowl, stir together the seeds, honey, molasses or golden syrup, boiling water and salt. Cover and set aside at room temperature overnight.

The next day, preheat the oven to 200°C (180°C fan bake). Set the rack in the centre of the oven. Grease two small loaf tins or one large loaf tin well.

Mix the yeast with the warm water and sugar. Set aside for 10–15 minutes until frothy and porridge-like. Add the yeast mixture to the seed mixture. Stir in the flours and work well to make a thick, sticky dough. Transfer the tacky mixture into the prepared tin(s), or alternatively turn out onto a floured bench and knead, dusting with flour if required, until the mixture forms a smooth ball. This will give a firmer textured loaf of bread when baked.

Set aside in a warm place for 30 minutes to rise by 30–50%. Do not allow the dough to double in bulk as it will collapse on itself when cooking.

Bake in the preheated oven for 40–50 minutes (35–40 minutes for smaller loaves) or until the loaf is golden brown. When cooked, it will sound hollow when tapped from underneath. Transfer to a cake rack to cool.

This bread is better cut the next day. Keep in an airtight container and eat within 4–5 days. As this is a very moist loaf, it will mould faster than plain breads. It also freezes well. Cut into slices before freezing so you can take out the bread a slice at a time.