Spelt Bread with Seeds.



Don’t you agree that Sundays are the perfect day for baking bread? It’s my standard weekend thing to do.

So today I wanted to share another bread recipe with you. This one is really easy and is more of an everyday bread, great for sandwiches and packed lunches.

I think the trick to making home made bread is, not to think about it too much. I do these things in between other chores and errands. For instance; I mix everything in the morning and knead the dough. Leave it to rise, then do whatever it is I have planned that day. In the afternoon when I get back, I’ll punch down the dough and put it in a pan and leave it to rise again. You can also let bread rise in the fridge if you are not planning on baking straight away. In the evening when I am good and ready and not going anywhere. I will put the bread in the oven. You have to let it get to room temperature before if it has been in the fridge. This way it doesn’t really feel as if you have been  “baking” all day.

Makes one loaf.


1/2 C. warm milk, about 100° F soy or regular

1/2 C. warm water + 2 tbsp. , about 100° F

2 tsp. yeast

2 tbsp. coconut sugar

2 tbsp. melted butter

1  C. whole grain spelt flour

2 C. plain spelt flour

2 tbsp sesame seeds

1/4 C. sunflower seeds & pumpkin seeds mixed

1 1/2 tsp.salt

1 beaten egg for brushing


In the bowl of your kitchen aid equipped with the hook attachment,  dissolve the yeast in a 1/4 cup of the warm water together with one tablespoon of the sugar. Let the yeast sit for 5-10 minutes to get it activated.

Once the yeast is nice and frothy add the remaining liquids, and the sugar and butter. Stir just one round. Add the flours, one cup at a time. Now you can add the salt.


Knead for 10 minutes, add the seeds at the last minute, just enough to mix them in. Reserve some of the seeds, about two tablespoons for garnish on top of the loaf.

Turn out the dough to a floured surface and knead a few times, pushing the dough away from you with the palms of your hands and pulling it back with your fingers.

Shape into a ball and place in an oil sprayed bowl. Cover with cling film and let rise until double in bulk, about two hours.

Pre-heat the oven to 400° F

Take the dough out of the bowl and place back on your floured work surface, give it just a little knead and shape into a loaf. Place into a greased loaf pan with the seam down. Brush with the egg and sprinkle over remaining seeds. Cover again with cling film (which has been sprayed with oil) and cover loosely. Let rise again for 30 minutes.

Remove the cling film and place in the oven on a rack in the middle of the oven. Put a little bowl or container with about 1 cup of water in the bottom of the oven. This will give a nice moist loaf. Bake for about 45 minutes.


Not quite what you’re looking for? How about Rye/Spelt bread




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