Copyright 2017 - The Friends of Mostert's Mill is a Non-Profit Organisation. NPO# 120-838
4 cups of Mostert’s Mill meal (substitute 1 to 2 cups of bread flour for a lighter loaf)
1 sachet instant yeast (10g)
1 tablespoon molasses or honey
2 cups warm water
2 tablespoons olive oil
Optional: a tablespoon each of sunflower, sesame, linseed or poppy seeds
 
Sift the meal (and flour if included) and return the bran to the bowl. Add yeast and salt, and mix well. Seeds may also be added now. Dissolve the honey/molasses in the water, and stir in the oil. Pour liquid into the meal mixture and stir until all the liquid is absorbed (a sticky dough-like consistency). Place dough into a medium greased bread pan. Place in a warm spot until the dough has doubled – but before it rises over the top of the tin. Bake in a pre-heated oven at 180° for about 45 minutes. The bread is ready when it has a golden-brown crust and a skewer pushed into the center comes out clean. Loosen the bread from the edges of the tin with a knife, and cool on a rack for about an hour before slicing it.