Spelt Bread with Seeds
Hearty spelt bread packed with nutritious seeds for a wholesome homemade loaf.
20 mins
Prep Time
50 mins
Cook Time
1 loaf
Servings
Ingredients
- 500g spelt flour
- 7g instant yeast
- 1 tsp salt
- 1 tbsp honey
- 300ml warm water
- 2 tbsp olive oil
- 50g mixed seeds (sunflower, pumpkin, flax)
- Extra seeds for topping
Nutrition Facts
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Instructions
Mix dry ingredients: In a large bowl, combine spelt flour, yeast, salt, and mixed seeds. Stir well to distribute evenly.
Add wet ingredients: Make a well in the center. Pour in warm water, olive oil, and honey. Mix until a shaggy dough forms.
Knead the dough: Turn onto a floured surface and knead for 10 minutes until smooth and elastic. Add flour if too sticky.
First rise: Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled.
Shape the loaf: Punch down dough, shape into a round or oval loaf. Place on a baking tray lined with parchment paper.
Second rise: Cover and let rise for another 30 minutes. Meanwhile, preheat oven to 200°C (390°F).
Bake: Brush loaf with water, sprinkle with extra seeds. Bake for 40-50 minutes until golden and hollow when tapped.
Cool: Transfer to a wire rack and let cool completely before slicing for best texture.
Chef's Tips
- Flour adjustment: Spelt flour absorbs liquid differently than wheat. Adjust water/flour as needed during kneading.
- Seed variations: Try sesame, chia, or poppy seeds for different flavors and textures.
- Oven steam: For a crisper crust, place a pan of water in the oven during baking.
- Storage: Keep wrapped in a cloth at room temperature for 2-3 days or freeze for longer storage.
- Testing doneness: Internal temperature should reach 90°C (195°F) when fully baked.
- Ancient grains: Substitute up to 25% of flour with other ancient grains like einkorn or kamut.
