Wednesday, June 07, 2006

Cape Seed Loaf

My favorite cooking magazine constantly hails the Tatti Bakery, which is only a few minutes drive from my apartment. It recently featured their new artisan bread - the Cape Seed Loaf, named for its origins in Cape Town and its seedy nature.

A visit to this magical bakery was overdue, so yesterday I left work early, made a few wrong turns, and found myself parked across Tatti coffee shop its adjoining bakery. The latter is a small shop filled with cookies, coffee cakes and bread. They had a bunch of different cookies out on display for tasting, and olive bread slices you could dip in olive oil and balsamic vinegar.

I snooped around and found myself face to face (so to speak) with a tray load of seed loafs and banana bread loafs. The sales person explained that this was the famous Cape Seed Loaf. It looks like a rectangular coffee cake, but is covered in, well, seeds.

I paid (14.9 NIS), had it sliced and took it home to taste, not quite sure if I'll like something so alien. The loaf is incredibly moist, in a banana bread (or muffin) sense, slightly sweet, with an essence of yummyness, that makes you want to take another one of its small slices. Boyfriend asked if there were walnuts in it, as it has a nutty flavor, but I looked it up and no - it is only country grain, flaxseed, poppy, sesame and sunflower seeds.

We had it with some light cream cheese flavored with onion and sumac, but I think it would be ideal with butter. The sales clerk said it could be complimented by either sweet or savory spreads, but I have a feeling jam or honey would sensory overload combined with the sweetness of the bread.

The most surprising part is that it is quite unGoogleable: there are only a few hundred results when attempting to Google it, most of them recipes or recipe requests, so there was no further research to be made on this fascinating discovery.

Tatti Bakery
53 Hashalom Rd.


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