Seeded Spelt Loaf

This bread is awesome. Its a super quick recipe, really easy to throw together and because the mixture is quite wet, you can mix it with a spoon and keep your hands clean. The hardest part is waiting for it to cool down so you can scoff it!

This recipe makes a small loaf but you can just double the ingredients to make a bigger one. When I'm making a bigger loaf, I like to do a 50/50 mix of wholemeal/ white spelt flour, i find it holds together well as sandwich bread or toasted as a burger base.

This is my favourite mix of seeds but you can add whatever you like. Nuts are good too.

INGREDIENTS

• 375g Wholemeal or white spelt flour or a bit of both!

• 1 tsp quick yeast

• 1/2 tsp salt

• 1 tbsp date syrup

• 1 tbsp olive oil

• 300ml warm water

• 1 handful pumpkin seeds

• 1 handful sunflower seeds

• 1 handful golden linseeds

• 1 handful hulled hemp seeds

METHOD

• Mix flour, yeast, and salt in a big bowl

• Dissolve date syrup in warm water

• Gradually mix flour and water

• Add seeds and oil and combine well

• Put in a tin, cover with a tea towel, and leave to rise for a minimum of 30 minutes, if you have time, 1 hour

• Preheat oven to 180°c

• Bake for 45 minutes

• remove from oven and cool on a rack

TIPS

• I put a silicone bread mould inside a metal bread tin so it's easy to remove after baking and saves on washing up, but a lined metal tin is good as well

• Leaving the bread to cool before cutting it helps it keep its shape