This Spelt bread is honestly so easy to make and there is minimal mess, no kneading or waiting for it to rise!
Spelt is still technically an ancient form of wheat so isn’t safe for coeliacs, but it is easier to digest than standard wheat, its also higher in protein B-vitamins AND has a lower gluten content so if you have a wheat intolerance or IBS like me this bread should be fine for you!
You will need a loaf tin lined with parchment paper and preheat the oven to 350°F / 180°C
Ingredients
- 475g / 3 2/3 cups wholegrain spelt flour
- 1 tsp baking powder
- 1 tsp bicarb of soda / baking soda
- 1 tsp salt (I use pink Himalayan)
- 1/3cup / 50g raisins (optional)
- 1 cup / 150g mixed seeds
- 1 tbsp honey
- 550ml / 2 1/3 cups warm water
- Walnuts for topping (optional)
Instructions:
- Make sure your oven is preheated to 350°F / 180°C
- Mix all the dry ingredients together in a large mixing bowl
- Mix the honey in the warm water until dissolved
- Add the wet and dry ingredients together and mix until combined with no flour patches
- Pour into your prepared loaf tin, top with walnuts if using, and bake for 1 hour to until well risen
- Allow to cool before slicing and enjoy!
Milly Anstie 