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My trip to the Cederberg mountains  and Bushmanskloof Wilderness Reserve was wonderful. Everywhere you looked there were carpets, and carpets of the most beautiful display of wild flowers, the rock formation of the mountains were equally breath taking (see pictures below recipe).  And today is Sunday, the weather has closed in once again and it is pouring with rain, so I am heading for the kitchen to make bread and to try out a new chicken liver pate idea as well as start the oxtail for tomorrow evenings dinner menu.

The bread is dead easy to make, is also wonderfully healthy and stays fresh for a week if it lasts that long. It also makes excellent toast.

seed loaf wp 5 seed loaf wp sliced jpg

Seed Date & Raisin Loaf

You will need two bowls in which to place dry ingredients A and the wet ingredients B. you will also need a 1 litre capacity bread tin rubbed with butter and dusted with flour.

Set oven temperature to 180C

Ingredients A

250g whole wheat flour

100g oats

75 g shelled sunflower seeds

50 g All bran flakes

50 g seedless raisins finely chopped

50 g sesame seeds

50 g wheat germ

50 g cornflower

50 g dates, pips removed and finely chopped

Ingredients B

500 ml Bulgarian yoghurt

3 tablespoons sunflower or olive oil

3 tablespoons honey

1 tsp. bicarbonate of soda

1 tsp. sea salt

2 tablespoons molasses


Mix all the ingredients listed under A together and in a separate bowl all the ingredients listed under B. Add part B to part A and mix through well. Put the mixture into the bread tin and sprinkle the top with a little sunflower and sesame seeds.

Place the bread into the oven set to 180C and bake for 20 minutes. Reduce the heat to 150C and bake for a further 1/12 hours. Remove from oven and leave to cool in the tin before turning out.

This loaf cuts best when using a seated knife.


Bushmans Kloof Wilderness Reserve