The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cape Seed Loaf

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danssheehan's picture
danssheehan

Cape Seed Loaf

Hi everyone,

 

I am new to baking bread and I am loving it! I live in New York but grew up in Australia. Since leaving Melbourne I have craved the cape seed loaf they sell at Bakers Delight, which I believe is called Cobs in Canada. 

This dense, seedy bread is so delicious. I'm wondering if anyone is familiar with it and might have any idea of a recipe? I looked online and there are other breads called Cape Seed but they're not the same. BD probably took the name from somewhere but I love their seed heavy bread. 

Any advice would be greatly appreciated!!

Thanks in advance,

Dans.

Mini Oven's picture
Mini Oven

I believe there is info in here somewhere....  

http://www.thefreshloaf.com/search/node/cape%20seed%20loaf

possum-liz's picture
possum-liz

I make a sourdough version of cape seed loaf that I adapted from 2 or 3 recipes I found on the net.. I've never had a commercial version to compare it to but a South African friend says it's ok. sorry this recipe makes 6 @ 800g loaves and I don't have a calculator handy!

685 g white starter

1370 g water

1500 g whole wheat flour

555 g bread flour

85 g honey

100 g neutral oil

55 g salt

140 g each of sunflower seeds, poppy seeds sesame seeds, pumpkin seed and linseed (flaxseed) (I soak the linseed in an equal weight of extra water)

Mix everything except the salt and seeds until you have a shaggy dough. Adjust water/flour if necessary.

Rest dough for about 20 minutes (more or less).

Mix the seeds and salt and work into the dough until well distributed. Adjust water/flour if necessary.

Rest and knead again after 20 minutes.

Let the dough proof for about 1 1/2 hours with two stretch and folds.

Shape.  I mainly make tinned loaves but I'm sure boules would be ok. Give a second proof of about 1 1/2 hr or until it's still slightly under double.

Heat the oven to 240 C. Load the oven and reduce the temperature to 210 C. Bake until it's done. My oven is very slow and that takes about 50 minutes for a big batch.

Cool before cutting.

shoshanna673's picture
shoshanna673

Hi Dans

I live in Sth Oz (Adelaide burbs) and popped into Bakers Delight this am and got an ingredient list for their Cape Seed bread.  It lists all the seeds and grains and flours (with some %s, but obviously not a recipe or formula as such). If you have not found anything yet that looks the same I can post the list of ingreds for you.  You would obviously have to create a formula for yourself, but at least you would have the list of seeds/grains/flours that they use.  Let me know if you would like the list.

Sondra

capeseedlover's picture
capeseedlover

Hi Dans,

I used to work for Baker's delight when I was younger - in fact, it was my first job!
I fell in love with Cape Seed early, and I'm planning to come up with a recipe to make it at home now that I can't get the day's leftovers for free.

http://www.bakersdelight.com.au/whatwebake/products/cape174-seed-loaf-regular.aspx

The ingredients listed on the product page linked to above are:
Whole Grain Wholemeal Wheat Flour, Water, Seeds (28%): [Sesame, Linseed, Sunflower, Poppy], Grain Mix: [Whole Grains (2%) (Kibbled Wheat, Kibbled Rye, Rolled Barley, Rolled Oats, Wheat Flakes), Maize Semolina, Linseed, Kibbled Mung Beans, Kibbled Soy], Wheat Gluten, Yeast, Iodised Salt, Malt Flour, Wheat Flour, Soy Flour, Vitamins (Thiamin, Folic Acid) 

It'll take me a little while of trial and error, and I'll try to remember to post any successes here.
If you do the same, maybe we can achieve it. :)

capeseedlover's picture
capeseedlover

Oh, and don't forget that the outside is coated with sesame seeds, except for poppy seeds in the single slit longways down the loaf.

http://4.bp.blogspot.com/-GlktWO6R62w/UUqSoNws4UI/AAAAAAAAAEg/LbzFJtc4fWQ/s1600/cape+seed.jpg
http://a3.urbancdn.com/w/s/xM/OyrcmDZTG5bgj1-640m.jpg

amm's picture
amm

Hi there -- Have you had any luck with approximating BD's cape seed loaf recipe?  Thanks!