SUNFLOWER SEED LOAF

Makes 2 x 27cm loaves

Prep 15 min + rising

Bake 45-60 min

1 x 10g packet yeast

¼ cup (60ml) lukewarm water

1 tsp (5ml) sugar

380g Nutty Wheat flour

360g cake flour

100g crushed wheat

100g sunflower seeds

1 tbsp (15ml) sugar

2 tsp (10ml) salt

1 tsp (5ml) aniseed

(optional)

2 tbsp (30ml) oil

2 cups (500ml) water

1 Preheat the oven to 180°C

and grease two 27cm x 11cm

bread tins.

2 Mix the yeast and

lukewarm water together.

Stir in the sugar and place

in a warm place until it

starts to foam. Add the

rest of the ingredients to

the foaming yeast and

beat well with a wooden

spoon until evenly mixed.

Spoon the dough into the

bread tins and cover with

plastic wrap. Leave to

rise in a warm place until

doubled in volume (about

1 hour).

3 Score down the centre

with a sharp knife to

prevent the bread from

rising over the sides.

4 Bake for about 45-60

minutes. When a skewer

inserted in the centre

comes out clean, remove

#sunflowerseed #bread