You South Africa – 29 August 2019

NO-KNEAD CAPE SEED LOAF

I usuallyservetwotypesofbreadwithterrines

• a whiteloafanda texturedseedloaf.My
  mother used to make the coolest seed loaves
  in recycled tins when we were young, and the
  round slices used to fascinateusaskids.

MAKES 1 LOAF
PREPARATION: 15 MIN
RISING: 20-40 MIN
BAKING: 50 MIN

750ml(3c)wholewheat

flour(NuttyWheat)

125ml(½c)bran

250ml (1c) mixed seeds

(sunflower, poppy, flax,

sesame,pumpkinetc),

plusmoreforsprinkling

10ml (2t) instant dry

yeast

7,5ml(1½t)finesalt

10ml(2t)sugar

500ml(2c)warmtap

water

15ml (1T) olive oil

Spray a 30cm narrow loaf

tin (or a few clean empty

cans)withnonstick spray

orgreasewithcanolaor

oliveoil.

1 Mixthedryingredients

ina largemixingbowl.

2 Addthewaterandoiland

stirwitha woodenspoon

untilmixed– itwillbea

stickydough.

3 Transfertothetin(s)

usinga rubberspatula,

thenedgethedoughinto

thecornersandsmooth

thetopslightly.Ifusing

roundcans,fillhalfway.

Coverlooselywith

plasticwrapandleaveto

riseina warmplaceuntil

almostatthetopofthe

can– 20-40minutes.

Preheattheovento

200°C.

4 Bake for 50 minutes or

until fully cooked and

brown. Turn out to cool

ona wirerack.

OLIVE &FETAFOCACCIA

Thisbeautifulflatloafis alwaysa crowdfavourite.

SERVES 6 ASASNACK

PREPARATION:15-20MIN

RISING: 50 MIN

BAKING: 15 MIN

4x250ml(4c)whitebread

flour

10ml(2t)instantdryyeast

7,5ml(1½t)finesalt

375ml(1½c)lukewarm

water

10ml(2t)oliveoil

125-200ml(½-¾c)

preservedkalamata-style

olives

1 roundfetacheese,cubed

extra-virginoliveoil,

balsamicvinegarandsalt

flakestoserve

1 Preheattheovento

220°C.Greasea baking

traywithnonstickspray.

2 Mix the flour, yeast and

salt in a large bowl with

a spoon. Add the water

and stir until lumpy. Use

your hands to work into

a rough ball, then knead

for 5–10 minutes to a

smooth ball. Oil the ball,

put in a bowl, cover with

a plastic bag and leave

to rise in a warm place

until doubled in size –

about 30 minutes.

3 Turn out the dough onto

a lightly floured surface.

Use your hands to pat or

stretchitoutintoanoval

about1cmthick.

4 Put the dough on the pre-

pared baking tray. Use

your fingers to make in-

dentations all over the

surface and arrange the

olives and feta all over.

Leavetoriseagainfor

about 20 minutes.

5 Bake for about 15 min-

utes or until golden

brown.Servewarm,

sliced,witholiveoil,

balsamic vinegar and

salt flakes. S

CAPE MEDITERRANEAN BY ILSE

VAN DER MERWE. PICTURES:

TASHASECCOMBE(STRUIKLIFE-

STYLE)R269ATTAKEALOT.COM.

PRICECORRECTATTIMEOF

GOING TO PRINT AND SUBJECT

TO CHANGE WITHOUT NOTICE.

t – teaspoon/s  T – tablespoon/s  c – cup/s   you.co.za 29 AUGUST 2019 |^31

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