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Sunflower & Pumpkin Seeded Spelt Bread

This is an oven baked recipe and trust me you won't be disappointed. If you like a slightly seeded tasted bread, then this is for you. 

It works both with sunflower seeds or just pumpkin seeds - just be sure to double the amount used if only opting for one of the seeds.



1. 500g Shipton Mill Organic Wholemeal Spelt Flour

2. 1 Teaspoon Coconut Palm sugar (or alternative)

3. 350ml tepid water (this is key)

4. 1 Teaspoon Himalayan salt (or sea salt)

5. 1/4 cup Sunflower Seeds

6. 1/4 cup Pumpkin Seeds

7. 1 Tablespoon Extra Virgin Olive oil (optional)

8. Oil for glass loaf dish



  • Add the flour, yeast, salt, sugar and seeds into a large bowl and mix them together.
  • Pour in the water, and when everything looks craggy and lumpy, stir in the oil (optional).
  • Mix all the ingredients together by hand to form a dough and knead for 5-10 minutes dusting the surface lightly with more Shipton Mill Wholemeal Spelt flour, until a lovely smooth dough is formed.
  • Cover the dough bowl with a large tea towel and leave it in a warm place for the dough to double in size, and this will take about an hour. 
  • Rub some oil around the inside of a 1kg/2lb loaf tin.
  • Knead the dough for another 5 minutes.
  • Shape the dough and put it into your prepared tin.
  • Cover the tin and leave it to rise in a warm place for 30 minutes.
  • In the interim pre-heat the oven.
  • Remove the tea towel and bake the loaf for 40-45 minutes.
  • Turn the bread out of the tin, tap the base and if it sounds hollow the bread is cooked.
  • Leave to cool on a wire rack.

Temperature: 220˚C, fan 200˚C, 425˚F, Gas 7

Cooking time: 40-45 minutes


Enjoy and let me know how it tastes! :-)

Tags: Bread Seeds Spelt

Added by: Alicia M

Add comment

Can you please let me know how much yeast to use in the Sunflower and Pumpkin Seeded Spelt loaf. It is not mentioned in the ingredients list.

Anne Pays 31. 05. 2022 11:01:21


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