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.

INGREDIENTS

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

METHOD

• 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! :-)