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Jumbo Spelt Seeded Bread Loaf

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Author: Gina @ The Passionate Pantry

Ingredients

  • 370 g filtered water
  • 1 ½ tsp sugar of choice I use Golden Caster Sugar
  • 1 sachet yeast
  • 310 g white spelt flour
  • 310 g wholemeal spelt flour
  • 20 g olive oil
  • 2 tsp fine sea salt add on top of the flour away from the yeast

  • EXTRAS: 2 tbls each pepitas sunflower seeds, sesame seeds, linseeds (or whatever seeds you like)

Instructions

  • Place water into TM bowl and heat 3 minutes / 37 / speed 1
  • Add the rest of the ingredients – except seeds - in the order listed
  • Mix 7 seconds / speed 7 to bring dough together
  • Knead for 5 minutes, add seeds, and then continue kneading for 1 minute (if you add the seeds too early they will be broken down too much)
  • Turn TM bowl upside down on an oiled bread mat or plate, and allow the dough to rest in the TM bowl for 15 minutes (set a timer)
  • Lift TM bowl and tip the dough out onto an oiled surface (I use my bread mat)
  • Put a little oil on your hands and shape dough gently into a log, lift it up and place into tin
  • If you wish to sprinkle some seeds on top, wet your fingers and gently dab over the top surface of the bread then sprinkle on your seeds (the water will help the seeds stick)
  • If you have been using a bread mat fold it in half and place over the top of your tin, or cover with a tea-towel (this helps prevent a crust forming which will inhibit the rise)
  • Place in a warm spot and allow to rise to the top of the tin (can take anywhere from 30 minutes to an hour depending on the warmth of the air)
  • Preheat oven to 200 degrees fan forced
  • When bread is ready, place into oven and bake for 25 to 30 minutes until golden brown and cooked through (in my oven I bake it for 25 minutes, turn tin around and bake for another 5 minutes to even out the colour … perfect!)
  • Whilst the bread is baking, place a cooling rack onto a large baking tray ... you will turn the bread out onto the cooling rack when it comes out of the oven, and the baking tray will help catch any seeds that fall off ... keep these in the fridge and throw them over your next salad, or use on yoghurt ... too yummy to waste)
  • Remove bread from oven, tip loaf out of tin and place onto the cooling rack
  • Allow to cool completely before cutting (if you cut bread whilst it is still warm – I know it is hard not to do – the bread would not have “set” properly as it continues cooking whilst it is cooling)

Notes

This is a quick and healthy bread recipe to make … you can have it mixed and into the oven within an hour or so (depending on how long it takes to rise), and once it is cool it cuts beautifully.
I have used 50 / 50 white and wholemeal spelt flour so it is quite a heavy loaf, but you can adjust it to use all white spelt flour, or 2/3rd white spelt and 1/3rd wholemeal spelt... I wouldn't use more than 50% wholemeal spelt as it would end up being too heavy in my view. It is great for sandwiches for a couple of days and freezes well in slices (I usually put two slices in snap lock bags in the freezer and the family takes them out as they need them).
You can use any combination of seeds you like, but the combination I have given you works really well. They add a wonderful chew to the loaf, and when toasted they "pop" adding a delightful toasty crunch. You will need to use a large 900g bread loaf tin for this recipe (base measurement 26cm x 10cm).