Spelt Bread

Spelt Bread and soupIngredients (makes 4 mini loaves or one medium loaf):

250g whole meal spelt flour
62.5ml (25g) ground flaxseed (linseed) or chia seed
2.5ml salt
5ml bicarbonate of soda
250ml lactose-free milk (you can use water – milk provides a richer flavoured finished product)
7.5ml maple or golden syrup
30 ml olive oil
7.5ml lemon juice
30ml seeds (sunflower, linseed or pumpkin or a mixture)
  1. Preheat oven to 180°C.
  2. Combine the spelt flour, flaxseed, salt and bicarbonate of soda.  Make sure all the dry ingredients are distributed evenly.
  3. In another bowel or jug whisk together the syrup, olive oil, lemon and milk or water.
  4. Pour over the dry ingredients all at once and mix through lightly.  The dough should be lovely and moist much like a scone dough.  Don’t kneed it too much, but just lightly enough for it to combine.
  5. Transfer the dough to a loaf tin or mini-loaf tins.
  6. Sprinkle with seeds on top of the loaf/loaves.
  7. Bake for 30 minutes then reduce the heat to 160°C and bake for another 5 - 10 minutes until cooked through and the crust is lovely and golden brown.
  8. Cool for at least 10 minutes before you eat.

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