I grew up in the beautiful city of Cape Town, South Africa. This bread was a staple in our kitchen, and I would often eat it for school lunches. It is characterized by the seeds, but also by the texture of the bread. It does not have holes as big as sourdough bread might, but there is a fairly even distribution of tiny holes throughout the crumb. My favorite way to eat it is with Marmite and butter, but it’s delicious with fig jam, sharp cheddar cheese or basically, anything you love on bread.

Not only is this bread delicious, but it is so simple to make. While I absolutely love sourdough bread and really enjoy the process involved, Cape Seed Loaf is so easy. You can have a loaf ready to eat in 2-3 hours.

This recipe boasts pecan nuts in the mix, but traditionally the loaf is made using only sesame seeds. Either or both can be used. It is the seeds which make this loaf really stand out. I use chia seeds as well, just to add a little extra protein and goodness. Using wholewheat pastry flour gives the loaf a light, airy texture.

Ingredients for the Best Cape Seed Loaf:

Wet ingredients: 

• Filtered Water: Lukewarm temperature, around 105 degrees fahrenheit
• Avocado Oil: Sesame oil can also be used, but I prefer the neutral, simpler flavor of cold pressed avocado oil.

Dry ingredients: 

• Whole Wheat Pastry Flour: I prefer to use an unenriched flour like Organic Whole Wheat Pastry Flour.  Regular whole wheat flour can also be used, but the pastry flour results in an airy texture with small holes throughout. 
• Sugar: I use organic cane sugar for this recipe. You can substitute honey (sweeter) or coconut sugar if preferred.
• Kosher Salt: An excellent salt for baking bread or cooking.
• Dry Active Yeast: make sure the yeast has not expired. Once a large package of yeast is opened, store it in the freezer to extend the shelf-life (about 4-6 months from opening).
• Sunflower Seeds: can be substituted with pecans, which give a slightly sweet and nutty flavor to this bread, while adding an extra soft crunch. (I have tried walnuts but found them to be too bitter for this recipe.) I try find raw, unsalted, unroasted sunflower seeds.
• Pumpkin Seeds: Also called Pepitas, these are dark green, flat seeds.
• Pecans: An extra addition to this loaf which adds a soft crunch.
• Poppy and Chia Seeds: I include Chia Seeds because they look similar to poppy seeds, but have a greater nutritional value.

How to make Cape Seed Loaf:

Loaf Pan: Butter your loaf pan, and sprinkle with a dusting of flour.

Mix the first four ingredients in a small bowl: Add yeast, sugar and oil to the water.

Stir the dry ingredients together:  Add flour, seeds, nuts and salt to a large mixing bowl and stir to combine.

Incorporate wet ingredients into dry mix: Pour the wet ingredients into the larger bowl and knead the dough for a couple of minutes.

Place dough into a loaf pan: Butter and lightly flour a loaf pan to ensure the bread comes out easily after baking. Press the dough into the pan so that it fits snugly.

Proofing time: Cover the dough with a clean dish cloth and allow 30 - 60 minutes for the bread to rise.

Baking time: Preheat the oven to 350 degrees Fahrenheit and bake for 45 - 50 minutes. Be sure your oven is preheated for about 20 - 25 minutes so that it is evenly and well-heated. Each oven temperature can vary slightly, so I use this oven thermometer to get a more accurate reading.

Cool on a wire rack: This is an important step and allows the bread to set and not crumble before removing from the loaf pan.

Slice the bread with a sharp bread knife.

‍How to Store Homemade Bread:

I have found that wrapping bread in heavy duty aluminum foil is the best way to keep it fresh. (Just make sure to allow the bread to cool completely before covering.) Plastic wrap, plastic food storage bags or containers allow more contact with the air, and cause the bread to become stale more quickly. Bread can also be stored in the fridge to prolong it’s shelf-life somewhat, but it tends to dry the bread out a little. Best to eat it fresh, and besides, this bread tastes too scrummy to last long in your kitchen!

How to Know if Yeast has Expired?

Measure out a cup of water, and add a teaspoon of sugar and yeast. After 10 minutes, the mix should be frothy and have a distinct yeasty smell.  If not, your yeast is no longer effective for bread-making.

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