Name: Kyra’s Seed Bread
Yield: Makes one 23 cm loaf
Cuisine: African
Ingredients: 75 g honey or dark, thick, barley malt extract; 65 g strong white bread flour; 1 tablespoon/10 g fine granulated active dried yeast or instant yeast; 280 g warm tap water, about 38°C; 2 tablespoons mild-flavoured vegetable oil, such as safflower or rapeseed; 2 teaspoons fine sea salt; 30 g white sesame seeds; 45 g sunflower seeds; 4 tablespoons wheat or oat bran; 2 tablespoons poppy seeds; 300 g strong wholemeal bread flour

Preparation info

Makes
one
23 cm loaf

Difficulty
Easy

Appears in

Nick Malgieri's Bread

By Nick Malgieri

Published 2012

About

My friend Kyra Effren has been baking since she was old enough to hold a wooden spoon. This type of bread is wildly popular in South Africa, where Kyra grew up. The seed bread makes wonderful morning toast and is very happy under a coat of butter. This is more of a batter bread than the other recipes in this chapter and goes right into the tin after mixing.