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Seeded spelt bread

Name: Seeded spelt bread
Total time: 20 min
Yield: 0
Cuisine: British
Ingredients: 160g wholegrain spelt flour; 130g refined spelt flour; 30g sunflower seeds including some for the top; 30g pumpkin seeds including some for the top; 1 tsp sea salt; 1/2 tsp bicarbonate soda; 1 medium free range egg; 180ml buttermilk

Very easy to make.

Customer Rating:
5.0

(1 votes)

Posted by: Rhona
On: 06/01/2009

Cuisine

British

Time

15 - 30 mins

Skill Level

Confident

Serves

Courses etc.

Baking Savoury
Lunch Box
Nibbles and Snacks
Side dishes

You will need

Ingredient	Add
160g wholegrain spelt flour		More products
130g refined spelt flour		More products
30g sunflower seeds including some for the top		More products
30g pumpkin seeds including some for the top		More products
1 tsp sea salt		More products
1/2 tsp bicarbonate soda		More products
1 medium free range egg	Awaiting stock	More products
180ml buttermilk	Available only in our Edinburgh shops	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Pre heat the oven to 190 deg cel, gas 5.
Combine the flours, seeds, salt and bicarbonate of soda ina large mixing bowl.
Whisk the egg and buttermilk together, tip into the flour mix and mix by hand until blended, then bring together using your hands.
It will be sticky at this point so throw a handful of wholegrain spelt flour over and knead it on a lightly floured wooden board to smooth out any large cracks.
Form the dough into a ball and place on a baking tray lightly dusted with wholegrain spelt flour, mark a cross on the top about 1cm deep.
Scatter over some seeds and bake for 40-50 mins until risen and golden and the base sounds hollow when tapped.
Leave to cool on a wire rack.