This is probably my favourite recipe to make and the best thing to have in the fridge when you need a quick snack. At first I was put off by the idea of making my own bread because I assumed I had to have a bread maker and I thought it would be a really long, hard, messy process which just seemed to be in the too hard basket. This recipe does not require a bread maker and takes about 5 minutes to prep! You just let it do its thing all day then bake in the oven for half an hour and it’s done.
Now, let me explain one of the key ingredients to this recipe: spelt flour.
Spelt is an ancient grain that has a nutty, slightly sweet flavor and can be used as a replacement for wheat in most instances. Spelt does contain gluten; however, it contains less gluten than the amount in wheat gluten. For me, I’ve found although I try to stay clear of gluten, I don’t get stomach pain for eating this at all so it works for me. If you have celiac disease, I would advise you to speak with your health care professional before trying spelt as it may not work for you.
I like using spelt flour because it contains more protein than regular wheat and it’s also an excellent source of calcium, zinc, iron and magnesium. It also has such a unique nutty taste, I’ll never go back to supermarket bread again! Overall, this spelt flour bread is a great, healthy & wholesome recipe but again, if you are celiac, before trying this speak with your health care professional.
- 4 cups wholemeal spelt flour
- 4 cups white spelt flour
- 2 Tbsp dry yeast
- 1/3 cup sunflower seeds
- 1/3 cup pumpkin seeds
- 1/4 cup sesame seeds
- 1/4 cup linseed (soaked)
- 900 ml water
- Prepare two loaf tins and grease with butter.
- Soak linseed in water for a few hours (the other alternative is to grind them) – this helps with digestion.
- Put all dry ingredients into a bowl and mix.
- Slowly add the water, stirring everything in.
- Sprinkle some flour onto your bench and place the dough on the floured bench. Slightly kneed the dough only for 20-30 seconds.
- Split the mixture and put half in each prepared loaf tin.
- Leave in a warm place for 5-6 hours.
- Turn on oven and bake for 30 minutes on 180 degrees.
*Tip: Brush a little bit of water over the top of both loaves before putting them into the oven. This will stop the top being too crunchy / hard. It also makes it easier to cut the bread afterwards.
I put one loaf in the fridge and one loaf in the freezer and just pull it out when necessary. Store in a container and it will last longer.
I hope you enjoy this recipe, let me know your thoughts in the comments below! Thanks for reading 🙂