This is positively the easiest and most tasty Spelt bread recipe I have come across. Turns out perfectly every time and has become an often requested favourite of my clients. It takes next to no prep time, keeps well and is fab for toasting too!
Pre-heat oven to 200°C
500g Wholemeal Spelt (or white works just as well)
150g 5 Seed Blend (some extra for topping)
10-12g dried active yeast or 32-34g fresh yeast (I use a bit more yeast for the wholemeal flour as it's heavier and needs a bit more lift)
1/2 tsp salt
Mix all dry ingredients together, dissolve the fresh yeast in warm water (dried yeast can be added to the flour/seed mix) and mix well with the water.
It's a very wet dough, more like a cake mix but that's how it should be.
Brush a loaf tin with olive oil, fill with the mixture, brush top with Olive oil and sprinkle extra seed on top.
Place in pre-heated oven for 1 hour
then take out of the tin and put loaf back in for another 5-10min (usually 5min are enough)
Let it cool down and enjoy
I started using the 5 seed blend instead of the original
50g Sesame seeds
50g Sunflower seeds
(which I've used for the loafs in the photo)
Either works really well
Happy Baking :)
Added by: Claudia Lenz-Archer
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.