Wholemeal Spelt Bread

Wholemeal Spelt Bread

November 28, 2018

There’s nothing quite like warm, fresh out-of-the-oven, home baked bread is there? And this super-simple recipe is something for the whole family to enjoy. It’s a basic recipe, for bakers at any level, so there’s no excuse not to try it.

  • Prep: 2 hrs 15 mins
  • Cook: 30 mins
  • Yields: 16 slices


500g/18oz spelt flour

20g/0.5oz flaxseed

2 tbsp. sesame seeds

2 tsp. dry yeast

240ml/8fl oz water

2 tbsp. maple syrup

1 tsp. coconut oil


Place the flour, flaxseed, sesame seeds and dry yeast in a large mixing bowl and mix until well combined.

Slowly add in the honey and water, keep mixing as you go with an electric mixer until you reach a dough consistency.

Sprinkle some flour on a cleaned work surface, then knead the dough until you have a firm ball.

Place the dough in a large bowl, cover with a kitchen towel and leave for 1-1 1/2 hours. (Until the dough has doubled in size).

Grease your loaf tin with coconut oil.

Once the dough has risen, remove it from the bowl and place it in your tin.

I sprinkle the top of mine with a few more sesame seeds (but this is optional).

Slice a few cuts on top of the loaf and then cover with a kitchen towel again for another 30-40 minutes, to let it rise again.

Preheat the oven to 200C/390F.

Bake the loaf in the oven for 20-25 minutes, then leave out to cool for 10 minutes before slicing and serving.

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