Seed loaf, whole wheat
A stir-mix (no-knead) health bread similar to Cape seed loaf.
Recipe type: Bread
  • 1⁄2 cup bulgur (bulgar), medium or coarse
  • 1 cup boiling water
  • 4 cups whole wheat flour
  • 2 tablespoons wheat gluten flour
  • 11⁄2 teaspoons salt
  • 1 cup rolled oats
  • 1 cup sunflower seeds
  • 2 1⁄4-ounce sachets instant active dry yeast or 1 tablespoon instant active dry yeast
  • 1 tablespoon honey
  • ⅓ cup oil
  • 21⁄4-21⁄2 cups warm water
  • 2 tablespoons sesame seeds
  1. Place the bulgur and boiling water in a small bowl. Set aside for at least 40 minutes.
  2. Mix all the remaining ingredients, excluding the warm water and sesame seeds, in a large mixing bowl.
  3. Add the bulgur with any unabsorbed water.
  4. Stir in the warm water to form a soft dough. Mix well to combine all the ingredients.
  5. Divide between 2 oiled and lightly floured bread tins (9x5x3 inches).
  6. Sprinkle sesame seeds over the top.
  7. Put the tins in a warm place for 40-60 minutes, until the dough has doubled in size.
  8. Bake at 400°F for 20 minutes and then at 350°F for a further 25-30 minutes.
  9. Remove from the tins and cool on a cooling rack.
Instead of instant active dry yeast, add 2 1⁄4-ounce sachets of active dry yeast or 1 tablespoon of active dry yeast to a cup containing the honey and about 1⁄2 cup of the warm water. Mix and set aside to froth for 10-15 minutes. Add to the ingredients with the bulgur. // Vital Gluten Flour is found in the baking aisle of many grocery stores.
Recipe by Cape Point Press at