One from Carol’s friend, Maureen, who hails from South Africa originally. The South African main ingredient was “Nutty Wheat” which I suspect is not available over here; apparently 4\/5ths flour and 1\/5th wheat bran is an equivalent. Apologies for the horrendous American cup measures.<\/p>\n
| serves:<\/td>\n | \n\t n\/a\n\t <\/td>\n<\/tr>\n |
| preparation time:<\/td>\n | \n\t 1 hr\n\t <\/td>\n<\/tr>\n |
| cooking time:<\/td>\n | \n\t 1 hr\n\t <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n \n Ingredients<\/h2>\n\n Method<\/h2>\nIn a bowl, mix together 1 cup warm water with the honey. Sprinkle the yeast on top and place it in a warm place for 10 minutes until it’s fluffy.<\/p>\n In another bowl, mix together the nutty wheat, oats, sunflower seeds, oil and salt. Mix in the now active yeast mixture together with the remaining water (1½ cups).<\/p>\n Place the dough in a greased loaf tin and sprinkle the top with poppy seeds. Leave this in a warm place to rise – about an hour or until doubled in size.<\/p>\n Heat the oven to 200°C (180°C fan)\/gas 6 and bake the loaf for an hour.<\/p>\n<\/div>\n |