3 Seed Spelt and Wheat Loaf

By Sunday, May 15, 2016

I have been trying to incorporate bread making back into my lifestyle. I really love the satisfaction of having made a homemade loaf and this recipe is my latest creation. It's such a quick and simple recipe and creates an incredibly rich and flavourful loaf. The spelt and wholemeal flour give it a deliciously nutty flavour, which is complemented really well by the crunchiness of the sesame, flax and sunflower seeds. This loaf is perfect served warm with plenty of butter. 

Makes 1 loaf

You will need:

175g wholemeal flour
175g spelt flour
50g strong white bread flour 
500ml lukewarm water
1 tsp honey
2 tsp dried yeast
1 tsp salt
2 tbsp flax seeds, plus extra for topping
2 tbsp sesame seeds, plus extra for topping
2 tbsp sunflower seeds, plus extra for topping

Begin by preheating the oven to 200 degrees / gas 6. Place the lukewarm water into a mixing jug with the honey and mix well, then stir in the yeast. Leave to one side for 4-5 minutes until the yeast has become frothy. Toast the seeds in a saucepan over a low heat for 2-3 minutes until the sunflower seeds begin to pop and have turned golden. 

In the meantime, add the spelt, wholemeal and strong white flour with the salt into a large mixing bowl with the seeds. Make a well in the middle of the bowl and pour in the yeast mixture. Using a fork, gently mix until everything is well combined. Cover the bowl with a tea towel and leave to rest for 10 minutes. Whilst the mixture is resting, grease your loaf tin well with a vegetable or seed oil. 

Once 10 minutes is up, pour the mixture into a loaf tin and gently smooth over with a spatula (the mixture should only fill around 1/2 of the loaf tin). Cover again with a tea towel and leave in a warm place for 20-30 minutes to rise. When the mixture rises to within an inch of the top of the tin, remove the tea towel and place in the oven. Splash a few drops of water into the oven then shut the door and bake for 20 minutes. Then, turn the oven down to 180 degrees / gas 4 and bake for a further 40 minutes. Remove the loaf from the tin and put it back in the oven upside down for 10-15 minutes to cook through. You know it's done when you tap the bottom of the loaf and it sounds hollow. 

Then, remove from the oven and leave to cool for 5 minutes of a wired rack. Slice and enjoy!

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