DINNER IN 70 MINUTES
PANTRY-FRIENDLY
1
Step 1
Heat the oven to 180°C and grease a 30 x 10 cm loaf tin.
DINNER IN 70 MINUTES
PANTRY-FRIENDLY
BREAD · BREAKFAST
No-Knead Seed Loaf
Easy South African seed loaf with whole-wheat flour, oats and seeds. No kneading and no rising time. Makes 1 loaf.
Total time70 min
YieldServes 10
DietVegetarian
Shopping9 ingredients
DifficultyEasy
Cook along
Everything you need, in order.
Check ingredients as you gather them, then work through 5 calm, clearly numbered steps.
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Ingredients
Tap each item as it reaches your counter.
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Method
5 steps · about 70 minutes total
2
Step 2
Mix the flour, oats, three-quarters of the seeds, the bicarbonate of soda and the salt.
3
Step 3
Whisk the honey, yoghurt, milk and oil, and stir into the dry ingredients to make a wet, sticky dough. Do not knead.
4
Step 4
Spoon into the tin, smooth the top and sprinkle with the remaining seeds.
5
Step 5
Bake for 55 to 60 minutes, until a skewer comes out clean and the loaf sounds hollow when tapped. Cool before slicing.
Before you serve
Cooking notes & good-to-know answers.
Small details for confident timing, useful swaps, and safer leftovers.
Cooking notes
The dough should be wet; that is what keeps the loaf moist.
Cool it completely before slicing or it will be gummy.
Keeps for four days wrapped, or slice and freeze.
Good to know
Bicarbonate of soda reacts with the yoghurt or buttermilk to make the loaf rise, so it needs no kneading or rising time.
Yes. Any mix of seeds, chopped nuts or raisins works.
A skewer pushed into the middle comes out clean and the bottom sounds hollow when tapped.
About this recipe
This quick seed loaf, sometimes called health bread, is a South African favourite: no yeast, no kneading and no waiting, just mix, pour and bake.
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