Thursday, 7 March 2013

Seeded Spelt Bread

You know how yesterday my post was all about bread?  My family scoffed that Nutella loaded, chocolate chip studded, cream cheese swirled, banana scented bread down like there was no tomorrow. Guess what? They did the very same thing with this seed sprinkled, wholemeal filled, spelt bolstered loaf. I guess we just have a thing about BREAD around here.

Seeded Spelt Bread
slightly adapted from The Little Loaf
Makes 2 small loaves

450g wholemeal spelt flour
200g strong wholemeal bread flour
50g "00" flour
7g dried yeast
20g salt
420ml warm water
Mixed seeds (I used a mixture of sesame, pumpkin, sunflower and flax)

Mix together the flours, yeast, salt and warm water in a large clean bowl. Once a sticky wet dough is formed, turn it out onto a lightly floured work surface and knead, stretching the dough away from you, for around 6-8 mins. Once a silky, smooth dough is formed, put it into a clean bowl, cover it with oiled cling wrap, and leave to double in size (depending on the heat of your room this could be anything up to 2 hours).

Pre-heat your oven to 240 degrees C. or as hot as it goes, and pop a baking stone inside to warm up if you have one.

Once risen, tip the dough back onto your work surface and press all over. Shape the dough into two small  loaves and place them on a lightly floured baking tray.Wet the outside of the loaves slightly (I used a spray bottle to mist the top of the loaves), then sprinkle the seed mix over the loaves. Slash the loaves a couple of times across the top and cover them lightly with oiled cling wrap again for a second proving – around 20 minutes.

Working quickly. Transfer the loaves to your hot oven and put the tray directly on top of the hot baking stone if using, letting as little heat out the oven as possible. Leaving the door open just enough to poke the nozzle of a spray bottle, mist the oven with water with about 10 squirts. This will give your loaf a lovely crust.

After 10 minutes, check the loaves (don’t open the oven before this). If browning quickly, drop the heat down to around 170 degrees C. If only slightly coloured, leave at around 200 degrees C, and set at something in between the two if the loaves are medium coloured. Bake for around 30 – 40 minutes. A good test is to tap the bottom of the loaves– if they sound hollow they are done.

Remove from the oven once cooked and leave to cool on a wire rack. 


  1. Your bread looks AWESOME! I love the pepitas on top. You know I have that same THING about bread... you are my kinda people.

  2. gorgeous and healthy bread, awesome recipe.

  3. Hey Little Kitchie. BLU - Bread Lovers United.

  4. Thanks Natalie. They say that man cannot leave on bread alone. I don't know about "man", but I think this woMAN could.

  5. Aww this bread is just too cool!! I love spelt flour and I will have, yes again, to do this recipe hihi :) Aww I love your pictures, they're so yummy!

  6. Thanks Gabrielle. I love spelt too - so wholesome.