Pastry Chef Catherine Adonis shared this classic Saxon Seed Loaf Recipe – this bread is a great source of fibre and it is vegan. The seeds are interchangeable, which is a great way to use what you have in the house.
Saxon Seed Loaf
500g brown bread flour
120g white bread flour
120g pumpkin seeds
120g sunflower seeds
60g sesame seeds
120g walnuts or pecan nuts (chopped)
120g dried cranberries
20g fine salt
10g dried yeast
70g maple syrup
750g water (lukewarm)
50g sunflower oil
Mixed seeds for topping (optional)
- Combine the flours, seeds, nuts, sugar and salt in a large mixing bowl.
- Combine all the wet ingredients in a jug, add the yeast, stir until dissolved.
- Add the wet into the dry, stirring vigorously with a spoon or a spatula, for about two minutes, the mixture should be well combined.
- Stir in the cranberries.
- Grease two medium bread tins (26×12 cm).
- Divide the mixture equally between the two tins. The mixture should come up half way.
- Set the loaves aside to prove, covered with a dish cloth.
- The loaves should double in size, this should take approximately 1 hour.
- Preheat the oven to 190 ˚C.
- Once the loaves are ready, sprinkle them with mixed seeds and place the loaves in the oven.
- Bake for 1 hour.
- The loaves are ready when they are brown and come out of the tins easily.
- Allow to cool at room temperature before cutting.
The bread keeps well at room temperature for 2 days, or refrigerated for up to a week. It is also suitable to be frozen.