Seeded Spelt Bread By: Amalia Grierson


  • 1  1/3 warm water 
  • 2 tbsp olive oil 
  • 500g wholegrain spelt flour 
  • 1 tsp salt (or more if you prefer)
  • 1 tsp sugar (sugar is needed to activate the yeast) 
  • 9g sachet dry active yeast 
  • handful activated pepitas (activated pepitas are more salty than unactivated)
  • handful sunflower seeds
  • handful linseeds
  • handful rolled spelt 


  1. Preheat oven to 220 degrees Celsius. 
  2. Place olive oil and warm water in a medium bowl and set aside. 
  3. Place all the dry ingredients (flour, salt, sugar, yeast, seeds) in a large bowl and mix until combined. 
  4. Make a well in the dry mixture with the back of your spoon and slowly pour the liquid mixture in the middle. 
  5. Slowly fold the edges towards the centre and continue doing so until the wet and dry mixture has combined.
  6. With clean hands, knead the dough in the bowl until everything's completely combined.
  7. Lightly flour a clean bench and knead the dough for 5-10 mins. 
  8. Shape the dough how you would like it to bake and then wrap it lightly in a tea towel and place in a large bowl. 
  9. Cover your bowl in a blanket and place it in a sunny spot - this will help the bread rise. 
  10. Leave the dough to rise for an hour (or more if you can)
  11. Line a baking tray with baking paper and place your dough on top
  12. Put your dough in the oven. After 20 mins, turn oven down to 200 and leave the bread in the oven for roughly 20 - 30 mins (until it's golden on the outside and sounds hollow when you knock it) 

Check out more of Amalias recipes and lifestyle blog on her IG @wildeterra and blog