From today onwards, this will be my go to homemade spelt bread recipe. I prefer it to even my Best Ever Spelt Bread, which sort of means that is no longer the best ever… lol Don’t get me wrong, though, that recipe does make a fabulous loaf of bread too.
Anyway, I really like this and hope that you do too.
It’s loaded with seeds and has the perfect wholemeal to white ratio of flour. You can change around the types of seeds you use – just make sure you stick to 120g total seed weight.
Super Seeded Wholemeal Spelt Bread
Ingredients
- 400 g water
- 2 tsp yeast
- 360 g whole spelt flour
- 230 g unbleached white spelt flour
- 20 g olive oil
- 30 g sunflower seeds
- 30 g pepitas
- 30 g linseeds
- 20 g sesame seeds
- 10 g poppy seeds
- 2 tsp natural bread improver heaped
- 2 tsp salt
- 1 tsp coconut sugar or rapadura or honey
Instructions
- Place all ingredients in mixer bowl in the order they are listed. KNEAD/3 minutes/MC on.
- Transfer dough to a silicon baking mat and wrap to cover, or into an oiled bowl and cover with a tea towel. Leave in a warm place until dough has doubled in size.
- Knock all of the air out of the dough then transfer into a bread tin. Spray the surface of the bread with water (this will give a crusty exterior) and if you would like to sprinkle seeds on top, do so now. Leave in a warm place to double in size again.
- Place in your cold oven and set to 200°C. Bake for 30 minutes.
- Remove from tin immediately and leave to cool completely on a cake rack before slicing.
Nutrition
Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.
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Hi, I'm Bec
I specialise in great tasting vegetarian Thermomix recipes and cater for a wide range of dietary needs. I love sharing here and in my cookbooks my healthy, delicious recipes (of course the odd treat too!) Whether you’re looking to ignite your thermo mojo, or just after some new, really tasty family friendly recipes, there really is something here for everyone
Hi. Just wandering which yeast you use?? Is there a preservitive free/ additive free yeast?
This bread is so good. I did use my 680g tin and it was fine. I replaced the poppy seeds with white chia seeds and used bread improver from All About Bread. So fluffy and soft. I don’t know why I haven’t made this yet! Thanks Bec!
This bread is Awesome and that’s a big call coming from someone who rarely eats BreAd great job yet again Bec
I’m really looking forward to trying this yummy bread! Just wondering how long it will keep for/if it’s ok to freeze? There’s only 2 of us here and it would take us a while to get through, but I’d hate to waste it! Alternatively can you make this into a smaller loaf? Thanks so much Bec x
Hi Alex, a loaf of this never lasts longer than a day or two in my house so I’ve never tried freezing it, but I think it would be fine to do so – slice and freeze maybe with a piece of baking/parchment paper in between the slices so they come apart easily when frozen
I’ve frozen it and it’s been great, no need for parchment paper, very easy to pry apart, didn’t even need a knife 🙂
HI, I’ve recently made this yummy bread. Turned out perfectly, just like your photo, but mine is very “crummy” (in a good way!) just that it falls apart easily. It seems to hold together a bit better when toasted. Can you tell me where I went wrong?
Hi, could I make this completely on white spelt. I’ve run out of whole spelt. What weight conversion would I use? Thanks 🙂
Sure can. I made it with all white last week – I increased the flour by 30g and added a tbs of chia as well.
Oh well, I wouldn’t change what you’re doing since you like the results 🙂
Wow, this loaf just passed the 2yo and 4yo test! They even ate the crusts!! Unheard of! I didn’t think you’d convert me from the best ever spelt bread recipe but this one has gone down a treat and is sooo soft and delicious!! I’d love to incorporate the chia seeds like you did in your other recipe too though, would I need to soak them or could I just toss them in with the other seeds. Thanks for another great bread recipe. Have tried many but keep coming back to yours 🙂
That’s awesome! We prefer it too 🙂 You could probably add about a tablespoon of chia without adjusting anything else but any more than this you’re best off making a chia gel and adding like that – 3 tbs water per 1 tbs chia!
Do you mean a tablespoon or a teaspoon? Your last recipe was 1 teaspoon chia to 3 tablespoons water? Thanks
I’m a bit confused, which recipe are you referring to? My Best Ever Spelt Bread is 2 tablespoons chia and 6 tablespoons of water.
Aaahhhh sorry! Just re-read my original response to your question! 3 tbs water to 1 tbs chia, it should have read! I’ve just updated that comment, sorry for the confusion!
Looks lovely. However here in the UK I have never heard of bread improver… Do you think this loaf would work without it? Thanks and best wishes, Sam
Some people swear by flavourless Vitamin C powder instead of bread improver. It will work without but won’t be the same.
A perfect loaf- soft, light, fluffy and delicious! Thanks for an amazing recipe Bec