Seeded spelt bread

Seeded spelt bread

By
From
Good Good Food
Makes
3 x 450g loaves

Wholemeal spelt loaves are best made small, as the flour is dense and larger loaves are tricky to cook through. This recipe rises and bakes evenly every time. It makes three small loaves, one to eat straightaway, one to keep for a few days in a plastic bag in the fridge, and one for the freezer.

Ingredients

Quantity Ingredient
a little cold-pressed rapeseed oil
1 tablespoon clear or set honey
200ml boiling water
2 tablespoons easy-bake dried yeast or easy-bake dried yeast
1kg wholemeal spelt flour
2 teaspoons sea salt
50g pinhead oatmeal
30g rolled oats
1 tablespoon milled organic flaxseeds
100g mixed seeds, (sunflower, pumpkin, caraway, sesame), plus extra for the top

Method

  1. Use the oil to lightly grease three 450g non-stick loaf tins.
  2. Dissolve the honey in the boiling water in a large measuring jug. Top it up to 1 litre with tepid water (which cools the water down enough for the yeast). Add the yeast. Leave for about 10 minutes to foam.
  3. Put the flour into a huge mixing bowl, then mix in the salt. Pour in the watery yeast mix and stir to combine. Stir in the oatmeal, oats and the flax and mixed seeds. The mix will be quite sloppy – that’s how it’s meant to be. Divide the mix between the three loaf tins, smooth it a little with a spatula and sprinkle over some more mixed seeds. Cover the tins with a clean tea towel and leave them somewhere warm for about an hour to rise.
  4. Preheat the oven to 190°C.
  5. Put the tins in the oven and after 10 minutes, turn the heat down to 180°C and bake the loaves for about 40 minutes until they are golden on top. You will know they are ready when a skewer pushed into the middle comes out clean. You could also tip the loaves out of their tins and tap them: if they sound hollow, they are ready. If not, return to the tins and continue baking.
  6. Take the loaves out of the oven, turn them out (over a tea towel so you don’t get seeds everywhere) and put them back in the oven for a further 10 minutes on a baking tray – for a nice all-round crust. Take them out and leave to cool on a wire rack.
Tags:
healthy
eat well
salads
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