Rooibos Health Bread

Kanya Hunt

  • 4 Rooibos tea bags
  • 250 ml water
  • 250 ml buttermilk
  • 1 jumbo egg
  • 400 g (750 ml) wholewheat flour
  • 100 g (250 ml) whole oats
  • 10 ml cream of tartar
  • 10 ml bicarbonate of soda
  • 2,5 ml salt
  • 100 g (180 ml) sunflower seeds
  • 30 g (50 ml) linseeds (optional)
  • 60 ml honey

  1. Grease a 23 x 13 x 7 cm loaf tin. Preheat the oven to 180 ºC.
  2. Place the Rooibos tea bags and water in a saucepan and boil for 5 to 10 minutes to make a strong infusion. Remove the tea bags. Set aside to cool.
  3. Add the buttermilk and egg, and beat with a fork to mix.
  4. Place all the dry ingredients and seeds, except 50 ml of the sunflower seeds and 10 ml of the linseeds, in a large mixing bowl. Make a well in the centre of the dry ingredients.
  5. Pour in the honey and buttermilk-and-Rooibos mixture. Fold in lightly with a large metal spoon until just combined – the same as you would do for a muffin mixture.
  6. Sprinkle some of the sunflower and linseeds in the bottom of the greased tin.
  7. Spoon the bread mixture into the prepared loaf tin and sprinkle the rest of the seeds on top.
  8. Bake for approximately 45 minutes.

Makes 1 loaf