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Wholegrain Spelt Seed Bread
A moist loaf made from 100% wholegrain spelt with sunflower and pumpkin seeds. High in fibre, no kneading required, and perfect for an everyday breakfast..
Cook time
70 min
Servings
12
Ingredients
7
Nutrition
per serving180 kcal
Calories
7 g
Protein
4 g
Fat
30 g
Carbs
Ingredients
For 12 servings
Instructions
- 1
Mix the flour, dried yeast, salt and most of the seeds in a bowl. Add the water and vinegar and stir with a spoon into a sticky dough – no kneading needed.
- 2
Cover the bowl and let the dough rise in a warm spot until it has visibly grown in volume.
- 3
Scrape the dough into a greased loaf tin (about 30 cm), smooth the top and scatter over the remaining seeds. Let it rest once more.
- 4
Bake in a preheated oven at 200°C (conventional) until the loaf has a dark crust and sounds hollow when you tap the base.
- 5
Turn the loaf out of the tin and let it cool completely on a rack before slicing.
