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Wholemeal Spelt Bread

Prep Time2 hrs 15 minsCook Time30 minsTotal Time2 hrs 45 mins

 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.

Nutrition Facts

Serving Size 16 slices