No-knead Cape seed loaf

MAKES 1 LOAF

When serving terrines, I usually serve two types of bread along with them – a white loaf, and a textured seed loaf. My mother used to make the coolest seed loaves in recycled round tins when we were young, and the round slices used to fascinate us as kids.

• 750 ml (3 cups) wholewheat flour (nutty wheat)

• 125 ml (1/2 cup)

• 250 ml (1 cup) mixed seeds (sunflower, poppy linseeds, sesame, pumpkin etc), plus more for sprinkling

• 10 ml (2 teaspoons) instant dry yeast

• 7.5 ml (1½ teaspoons) fine salt

• 10 ml (2 teaspoons) sugar

• 500 ml (2 cups) warm tap water

• 15 ml (1 tablespoon) olive oil

Spray a 30 cm narrow loaf tin (or a few clean empty cans) with non-stick spray or oil it thoroughly with canola/olive oil.

Mix the dry ingredients together in a large mixing bowl. Add the water and oil and stir with a wooden spoon until well mixed – it will be a sticky dough. Transfer to the tin using a rubber spatula, then edge the dough into the corners and smooth the top slightly (if using round tins, fill halfway). Cover loosely with plastic and leave to rise in a warm place until almost at the top of the tin (20 to 40 minutes).

Preheat the oven to 200 °C.

Bake for 50 minutes or until fully cooked and brown. Turn out to cool on a wire rack.

Cape Mediterranean is available online at Loot.co.za www.exclusivebooks.co.za www.readerswarehouse.co.za and takealot.com