This recipe has been sitting in the folder of recipes to try for over 18 months – so very sad! I tore it out of the Food and Home magazine and if I have it correct, (as I only tore out the section with the recipe) it seems credit needs to go to The Cake the Budda Ate: More Quiet Food. This loaf is full of wonderful flavour and texture and paired beautifully with a lasagne, beetroot and green salad dinner I made for when my brother and his family arrived on holiday. I will definitely be keeping an assortment of seeds on hand to make this regularly.
4 cups nutty wheat flour
5ml bicarbonate of soda
5ml baking powder
25ml brown sugar
500ml plain yoghurt – I used full cream Greek yoghurt
50ml sunflower oil
1 cup mixed seeds (sesame, sunflower, pumpkin, poppy) – I never used poppy as I never had any
Sesame seeds to garnish
- Preheat the oven to 180°C and grease a loaf tin.
- Sift the dry ingredients.
- Stir in the sugar.
- Mix the yoghurt, oil and milk. Combine with the dry mixture and mix thoroughly.
- Stir in the mixed seeds.
- Spoon into the loaf tin. Sprinkle with sesame seeds and bake for 45 minutes.
- Switch off the oven and leave for a further 15 minutes.