South African Seed Bread Recipes

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SOUTH AFRICAN SEED BREAD



South African Seed Bread image

Bonnie Stern's adaptation of Philippa Cheifetz's. Doesn't require kneading and only rises once therefore very easy.

Provided by TempR

Categories     Breads

Time 2h3m

Yield 2 loaves

Number Of Ingredients 16

1 tablespoon granulated sugar
2 1/2 cups warm water, divided
1 tablespoon dry yeast (1 package)
1/3 cup molasses
1 tablespoon vegetable oil
2 cups whole wheat flour
1 cup rolled oats
1/2 cup rye flour
1/2 cup wheat bran
1/4 cup wheat germ
1/4 cup sunflower seeds
1/4 cup sesame seeds
1/4 cup poppy seed
1/4 cup linseeds, crushed, ground or 1/4 cup seeds, mixed
4 teaspoons kosher salt
3 tablespoons seeds, any combination for topping

Steps:

  • 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.
  • Meanwhile in a separate bowl combine remaining 2 cups warm water, molasses and oil.
  • In large bowl combine wholewheat flour, rolled oats, rye flour, bran, wheat germ, sunflower seeds, sesame seeds, poppy seeds, flax seeds and salt.
  • When yeast has risen, stir it into water/molasses mixture. Stir wet ingredients into flour mixture. Batter should be loose.
  • 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.
  • Bake in a preheated 350 F oven for 1 hour for large loaf or 45 minutes for smaller ones.

Nutrition Facts : Calories 1300, Fat 40.1, SaturatedFat 5.2, Sodium 3534.5, Carbohydrate 213.1, Fiber 37.5, Sugar 41.8, Protein 43.6

CORIANDER BREAD



Coriander Bread image

You'll have the best bread basket in town when you fill it with this fragrant, spicy bread.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h

Yield 2

Number Of Ingredients 12

2 packages regular active dry yeast
1 1/2 cups warm milk, (105°F to 115°F)
1 1/2 cups Gold Medal™ whole wheat flour
1/2 cup honey
1/2 cup butter or margarine, melted and cooled
1 tablespoon ground coriander
1 tablespoon grated orange peel
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 egg
3 to 4 cups Gold Medal™ all-purpose flour

Steps:

  • Dissolve yeast in warm milk in large bowl. Stir in remaining ingredients except all-purpose flour. Stir in enough all-purpose flour to make dough easy to handle.
  • Turn dough onto lightly floured surface. Knead 5 to 10 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
  • Grease bottoms and sides of 2 loaf pans, 9x5x3 inches. Punch down dough; divide in half. Shape each half into a loaf, 8 inches long. Place loaves in pans. Cover and let rise in warm place 40 to 45 minutes or until double.
  • Heat oven to 375°F.
  • Cut lengthwise slash in top of each loaf. Bake 35 to 40 minutes or until loaves are golden brown and sound hollow when tapped. Remove from pans to wire racks; cool. Store in plastic bag or airtight container at room temperature.

Nutrition Facts : Calories 175, Carbohydrate 27 g, Cholesterol 25 mg, Fat 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Slice, Sodium 160 mg

AFRICAN SAMOSA BREAD



African Samosa Bread image

This is an unusual ABM recipe that has spices, ground beef and onion mixed right into the bread. From the bread machine list on Yahoo.

Provided by Chilicat

Categories     Yeast Breads

Time 5h30m

Yield 1 loaf

Number Of Ingredients 13

1/4 lb ground beef
1 garlic clove, chopped
1 small onion, chopped
3/4 cup water
1 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
2 cups bread flour
1 1/2 teaspoons active dry yeast
1/4 cup frozen green pea

Steps:

  • In a large skillet, preferably non stick, cook the beef, stirring to break up lumps of meat, until no longer pink, 3 to 5 minutes.
  • Add the onion and garlic and cook until the onion is softened, 3 to 5 minutes longer. Let cool.
  • Add the cooled beef mixture and all remaining ingredient except the peas in the order suggested by your bread manual and process on the basic bread cycle according to the manufacturer' s directions.
  • At the beeper (or at the end of the first kneading in the Panasonic or National), add the still frozen peas.
  • Eat warm or cool, cut into wedges instead of slices.
  • Makes a 1 lb loaf.

Nutrition Facts : Calories 1242.5, Fat 20.3, SaturatedFat 7.3, Cholesterol 77.1, Sodium 2456.2, Carbohydrate 207.7, Fiber 11.3, Sugar 5.8, Protein 52.2

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