Bread From Your Oven

By Faeza
10 July 2015


¦ 240g (2 cups) white bread wheat flour

¦ 240g (2 cups) whole wheat flour (krakley or nutty wheat)

¦ 5ml (1 teaspoon) salt

¦ 50g butter or margarine, chilled

¦ 125ml (½ cup) boiling water

¦ 250ml (1 cup) milk

¦ 15ml (1 tablespoon) sugar

¦ 1 sachet (10g) instant dry yeast

¦ 65ml (¼ cup) sunflower seeds

¦ 65ml (¼ cup) linseed

¦ 65ml (¼ cup)sesame seeds


Preheat the oven to 200°C. Grease a 23cm loaf tin.

Combine white bread flour, whole wheat flour and salt in a large bowl.

Using a pastry cutter or your fingers, rub butter or margarine into flour until it resembles fine breadcrumbs.

Add the boiling water and cold milk in a large bowl. Sprinkle the sugar and dry yeast into the lukewarm liquid and leave for one minute until foam forms on top.

Add this liquid to the flour mixture and combine to form a dough.

Turn dough out onto a floured surface and knead for 10 minutes until shiny and no longer sticky.

Rub with oil, place in a large bowl, cover with cling wrap and leave to rise in a warm area until double in size.

Turn the dough out and punch down. Add sunflower seeds, linseeds and sesame seeds (leave a few seeds for sprinkling on top), knead again to mix.

Shape dough into a loaf and place in a loaf tin. Sprinkle with reserved sesame seeds.

Bake in oven for 50 – 60 minutes.

If you want a darker loaf, add 45ml (3 tablespoons) of molasses to the liquid before mixing into dry ingredients.