This hearty spelt flour seed bread is a must-try for fans of wholesome baking. With a mix of spelt and rye flours, rosemary, and a medley of seeds, it’s packed with nutrition and flavor. Its moist texture and nutty taste make it perfect for breakfast, sandwiches, or as a side to soups and salads.
Ingredients
For the dough:
- 350 ml lukewarm water
- 1½ teaspoons dried yeast
- 1 teaspoon sugar
- 220 g wholemeal spelt flour (Grandma’s Choice)
- 220 g wholemeal rye bread flour
- 1 teaspoon vinegar
- 1 teaspoon olive oil
- 2 teaspoons salt
- 1 tablespoon fresh rosemary, chopped
For the seeds:
- 80 g sunflower seeds
- 80 g flaxseeds
- 40 g pumpkin seeds
Procedure
1. Prepare the dry ingredients:
In a large mixing bowl, combine the spelt and rye flours with the salt and seeds. Stir well to distribute the ingredients evenly, then create a well in the center.
2. Activate the yeast:
Pour lukewarm water into the well, then add the yeast and sugar. Allow the mixture to rest for about 15 minutes until the yeast starts to bubble and activate.
3. Knead the dough:
Add vinegar, olive oil, and chopped rosemary to the bowl. Mix everything together until a dough forms. Knead the dough until it becomes smooth and elastic, about 8–10 minutes by hand or 5 minutes in a stand mixer. Cover the bowl with cling film and leave it in a warm spot to rise for 1 hour, or until doubled in size.
4. Shape the bread:
Lightly grease a bread tin with olive oil. Once the dough has risen, transfer it to the tin, shaping it gently to fit. Cover the tin and let the dough rise again in a warm place for another 20 minutes.
5. Prepare for baking:
Preheat your oven to 180 °C. For an extra crunchy crust, sprinkle additional seeds over the top of the dough and press them lightly into the surface.
6. Bake the bread:
Bake the bread in the preheated oven for 45–60 minutes, or until the crust is golden brown. To ensure it’s fully baked, insert a skewer into the center—if it comes out clean, the bread is done. Allow the bread to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Final Tip:
For added aroma and flavor, you can mix in dried herbs like oregano or thyme. Serve this bread fresh with a drizzle of olive oil, butter, or cheese, or enjoy it as a hearty companion to soups and stews.
Bon appétit! 🍞
