It's a South African favorite (for good reason!). I googled for recipes, came up with a bunch, but don't know which might be the most "authentic". You might try this one, since it seems to be fairly representative of what I found.
this is pretty authentic I think, close to what I do, though I do not weigh the seeds but just grab a handful of mixed seeds and throw them in :)
It is a very quick bread to make and pretty easy. I do tend to use a little less yeast and a longer proof, (about an hour until doubled) give it a good mix again to knock it back, leave for another 30 mins then into the oven.
Have you thought about adding a portion of flour which has been pre-cooked? A boil-up always gives a wonderfully chewy bread, on account of it both de-naturing the protein in the flour, and enabling extra water absorption as the starch molecules swell up.
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How about a Cape seed loaf?
It's a South African favorite (for good reason!). I googled for recipes, came up with a bunch, but don't know which might be the most "authentic". You might try this one, since it seems to be fairly representative of what I found.
Paul
authentic
Paul
this is pretty authentic I think, close to what I do, though I do not weigh the seeds but just grab a handful of mixed seeds and throw them in :)
It is a very quick bread to make and pretty easy. I do tend to use a little less yeast and a longer proof, (about an hour until doubled) give it a good mix again to knock it back, leave for another 30 mins then into the oven.
Gelatinised starch
Hi
Have you thought about adding a portion of flour which has been pre-cooked? A boil-up always gives a wonderfully chewy bread, on account of it both de-naturing the protein in the flour, and enabling extra water absorption as the starch molecules swell up.
Best wishes
Andy