Seeded Spelt Bread
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
- Preheat oven to 220 degrees Celsius.
- Place olive oil and warm water in a medium bowl and set aside.
- Place all the dry ingredients (flour, salt, sugar, yeast, seeds) in a large bowl and mix until combined.
- Make a well in the dry mixture with the back of your spoon and slowly pour the liquid mixture in the middle.
- Slowly fold the edges towards the centre and continue doing so until the wet and dry mixture has combined.
- With clean hands, knead the dough in the bowl until everything's completely combined.
- Lightly flour a clean bench and knead the dough for 5-10 mins.
- 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.
- Cover your bowl in a blanket and place it in a sunny spot - this will help the bread rise.
- Leave the dough to rise for an hour (or more if you can)
- Line a baking tray with baking paper and place your dough on top
- 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)