Spelt bread with seeds and rosemary

Bread-my favourite carb. The backbone of our nation and our diets. It tends to get given a bad name, ‘bread makes you fat’, ‘carbs are the devil’… we’ve heard it all.

I love Bread. Whether its a baguette, torn apart by ravenous hands, a crusty sourdough holds well for soup-dunking or simply, a slice of granary toast for breakfast. Theres a loaf for every occasion, and meal.

I also love making bread, I find something rather therapeutic about the process, from the mixing, the kneading right through to the baking, and more importantly, the eating.

I am generally quite an impatient person, I like to get things done and I like to see results, quick. But with bread, with the exception of soda bread, impatience is your biggest downfall. I learnt this whilst making sourdough which resulted in a dense, non-sour loaf with not a good crumb shot.

This recipe is for a simple spelt loaf, jam-packed with seeds, and some rosemary ’cause I love it. It doesn’t require much kneading or shaping so its a good place to start on your bread-making adventures. I used some white flour in here just to make it a bit lighter and fluffier but by all means, use 100% spelt or mix it up with some wholemeal, just be mindful that you might needed to adjust the water content slightly.

I made 1 large loaf and 4 mini rolls but you can make just rolls, 1 loaf or 2 smaller loaves.

  • 125g strong white bread flour
  • 300g white spelt flour (I used doves farm)
  • 75g whole linseeds
  • 20g whole chia seeds
  • 90g sunflower seeds
  • 60g pumpkin
  • 1 tsp salt
  • 1 tbsp dried rosemary, chopped
  • 7g dried yeast
  • 2 tbsp olive oil
  • 2 tbsp agave syrup/ maple syrup/ honey
  • 300-325ml warm water- start off with 300 then add more if you feel it needs it.
  1. To start- Toast the sunflower and pumpkin seeds @ 180C for 5-8 minutes, until they begin to colour slightly and crack.
  2. In a bowl, soak the linseeds and chia in the water until they swell and go gloopy. About 10 minutes
  3. Once golden, add the toasted seeds to the linseed/chia mix, along with the salt, oil, sweetener and yeast. Give everything a stir to incorporate and allow the yeast to dissolve slightly.
  4. In a large bowl sieve together the two flours, add the gloopy seed mixture and rosemary and combine, either with your hands or a spoon.
  5. Tip everything onto a work surface- don’t be tempted to add extra flour, you want this to be a sticky dough.
  6. Work the dough, stretching it and folding it for 5-8minutes.
  7. Place into a lightly oiled bowl and cover with a tea towel, leave to rise 45-1 hour.
  8. Line two small loaf tins or one large tin with parchment. Tip the dough carefully onto a lightly floured surface and divide into two or keep as one.
  9. Gently shape into a smooth oval shape and place into the tin. Leave to rise again, covered for a further 30-45 mins. When prodded a dent should be left in the dough.
  10. Preheat oven to 210ºC
  11. Bake for 35-40mins if small or 45-50 mins if one larger loaf. Until its golden, light for size and sounds hollow when tapped on the bottom.
  12. Leave to cool on a wire rack, if the crust is too tough cover with a tea towel to allow it to soften.

Published by jodiecoxfood

Freelance chef, occasional vegetable grower, even more occasional blogger

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