GoodFor
Spelt Seed Loaf
A nutritious and wholesome spelt bread with a toasted seedy crust and soft fluffy inside. Great with sweet or savoury toppings, but try it with the cumin seeds on top & dipped in your favourite soup!
Ingredients
Ingredients
- 2 cups Wholemeal Spelt Flour
- 2 cups White Spelt Flour
- ¾ cup seed mix + ¼ cup for coating the tin
- ½ tsp Activated Baker's Yeast
- ¼ cup warm water for yeast
- 2 more cups of water for seeds
- 1 ½ tsp Flaky Sea Salt
- 1 Tbsp honey
- 1 tsp Apple Cider Vinegar
- 1 Tbsp coconut oil or butter
- 1 tsp cumin seeds (optional)
(Ingredients not available online can be found in store)
Method
Preheat oven to 180 degrees
Grease a loaf tin with the coconut oil (or butter) and sprinkle seed mix around the edges and on the bottom (save a little bit for the top) so they stick to the oil.
Combine the honey, yeast and warm water in a bowl, let it sit for a few minutes - you should see some tiny bubbles if the yeast is active.
Add remaining water, ACV and ¾ cup seed mix and stir, let the seeds soak for a few minutes, stirring occasionally.
Add the flour and salt gradually, whisking it in as you go. Combine well - you will need to switch to a wooden spoon near the end.
Transfer to the loaf tin and smooth the top before sprinkling on remaining seed mix (and cumin seeds if desired).
Bake for 45 minutes (tap the loaf, you should hear a hollow sound when it’s ready)
Delicious with organic butter or your favourite GoodFor nut butter!
