Spelt Bread with Seed Mix
This wholesome spelt bread is packed with nutritious seeds and a hint of rosemary, making it a perfect choice for a healthy and flavorful addition to your meals. The recipe uses spelt flour, coarse coconut flakes, and a variety of seeds, including sunflower, pumpkin, flax, and sesame, to create a bread that’s both hearty and delicious.
What sets this bread apart is its simplicity—no kneading is required! The dough comes together quickly and should have a moist consistency, making it easy to prepare even for novice bakers.
Baked at 175°C (347°F) for about 50 minutes, the result is a crusty, golden loaf with a soft, flavorful interior. It pairs beautifully with soups, salads, or a simple spread of butter. This bread is not only versatile but also an excellent source of fiber and healthy fats from the seeds.
Whether enjoyed fresh out of the oven or toasted the next day, this spelt bread is sure to become a favorite in your kitchen!
Spelt Bread with Seed Mix
- 5 dl spelt flour
- 1 dl coarse coconut flakes
- 2 dl seeds (sunflower, pumpkin, flax, sesame)
- 1.5 tbsp cream of tartar baking powder or regular baking powder
- 1 tsp vinegar
- 1 tsp rosemary
- 1 1/2 tsp salt
- 4 dl water (you may need slightly more or less).
Gently mix all the ingredients with a spatula. The dough should be rather wet but not so runny that it drips off the spatula. It shouldn’t be as dry as kneaded dough either.
Bake for approximately 50 minutes at 175°C (347°F).
