Spelt Flour & Seeds 1.5 pound loaf

latest version June 2020

This is my favourite loaf of bread as it is a spelt flour and seeds loaf and doesn’t contain refined white sugar, preservatives or saturated fats.
Pour the following two into a one litre jug:
  • 100 ml cold filtered water
  • 150 ml recently boiled filtered water
and then add to the jug contents:-

1 tbsp barley malt extract

tbsp blackstrap molasses

1 tbsp squeezy runny honey

3 tbsp basic olive oil

Whisk the jug contents and set the jug aside.
Put the following into your stand-mixer bowl:- 
  1.  425 gm white spelt flour
  2.  125 gm wholemeal  spelt flour
  3. 2 tsp instant active yeast 
  4. 2 tbsp sunflower seeds
  5. 2 tbsp sesame seeds
  6. 2 tbsp pumpkin seeds
  7. 1 tbsp linseeds
  8. 1 tbsp poppy seeds
  9. 1 tsp (5ml) fine freshly ground sea salt
Mix the first four dry ingredients together thoroughly – I do this by hand – (to ensure even distribution of yeast throughout the mix. Then add the rest of the dry ingredients to the bowl and fit this into your stand-mixer.
Pour the liquid jug contents into the bowl of mixed flours and seeds
Lower the mixer top arm fitted with the dough hook)  to the bowl
  • Set the mixer speed set at the lowest setting eg No.1 and mix until the ingredients are incorporated
  • Increase the speed setting to the next highest setting e.g 2 and run for around another 60 seconds or when 95% of the ingredients have combined
  • Finally increase to the next higher (knead) setting, e.g . The ingredients should be combined and the bread dough kneaded by the dough hook after about 3 minutes

NB  different makes of food mixer will perform differently, so you will need to experiment.

Once mixed the bread dough should be soft, smooth, well mixed and kneaded and should be easy to remove from the mixer bowl .

There should be no ingredients left in the bottom of the bowl !

Shape the dough into a ball and put it back into the mixer bowl or onto a small floured tray. Cover it with a tea-towel or similar and place the bowl in a draught-free place to rise until it has doubled in size; this should take around 35 minutes. It should have risen to around twice the starting size,


a) Flatten the dough and knead it gently for a few minutes. Shape it into a rectangle and put into a lightly oiled non-stick loaf tin to rise again. The dough should rise to be proud of the tin by around 30 to 50 mm or so – this should take around 35 minutes


b) Shape into a “Bloomer Loaf ” shape. Flatten the risen dough out to about 2.5 cm thick (you could use a rolling pin to do that if you prefer) and shape it into cylinder around 35 cm long by about 10 cm wide, flatten the base and round, smooth and tuck in the ends.

With a sharp knife – cut slashes  about 15 mm deep and space the cuts every 15 mm – and place the shaped dough onto a lightly oiled (with olive oil) baking tray.

When the loaf has risen to a good height (usually around 35 minutes), place a small oven-proof container of cold water in the bottom of the oven, turn on the oven on and set it to a temperature of 175 degrees centigrade
When the oven has reached the pre-set temperature
Place your loaf (in it’s tin or on it’s oiled tray) into the oven and bake for around 35 minutes if in a loaf tin or about 30 minutes if on a flat tray.
Take the loaf out of the oven, tip the loaf out of the tin or off it’s tray (the bottom of the baked loaf should sound hollow when lightly tapped)
You may well need to adjust the above temperature settings and baking time, and the best oven position to suit your equipment and taste.


tbsp = tablespoon
tsp = tea-spoons
gm(s) = gramme(s)
mls = millilitres
mm = millimetres
cm = centimetres

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