This is a bread good for breakfast or tea. I love the little crunch from the poppy seeds and give a slightly nutty aroma. This bread is not too sweet and it’s just right with your favourite jam or butter.
I am not sure if this is true but I heard that poppy seeds are banned in Singapore because they are suspected to contain some traces of morphine! Any Singaporeans able to confirm this?
This recipe yields two loaves of bread. If it’s too much for your family, you may freeze one loaf for later consumption. To freeze it, you just need to wrap tightly in plastic wrap and keep in an air tight container or ziplock bag.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup poppy seeds (or 1 cup sesame seeds)
- 3 eggs
- 1 cup oil
- 1 cup sugar
- 2 cups yogurt (lemon yogurt if you can find it)
- 2 tablespoons lemon juice (preferably fresh squeezed)
Click on link below for cooking instructions.
Instructions
Preheat the oven to 325F.
 Sift together the flour, salt, soda and baking powder. |
 Stir in the poppy or sesame seeds. |
 Beat the eggs in a large bowl. Add the oil and sugar; cream well. |
 Add in the yogurt and lemon juice and mix well. |
 Add in the sifted dry ingredients and mix well. |
 Pour the batter into 2 greased or parchment lined loaf pans or 1 large bundt pan. Bake in a 325F oven for 1 hour. |
Yes, poppyseeds are really banned in Singapore. For the same reason you mentioned. Silly, I know.
YUM!! YUM!! YUM!! YUM!! YUM!! YUM!! YUM!! YUM!! YUM!! YUM!! YUM!! YUM!!
I feel so hungry now!
Oh…I think I am making poppyseed cake this weekend!
This, I have to try! That looks delicious 🙂
Looks delicious, I’ve always wanted to make this. Thanks for the recipe.
EXCELLENT recipe. I just ate my first slice and it turned out beautifully. Mine only needed 50 minutes in the oven and I halved the recipe to produce on large loaf. The only changes I made were adding the zest of one lemon, and a few drops of almond extract (as it pairs well with poppy seeds). Next time, I will add more lemon juice and lemon zest to get more of a “lemony” flavour.