This fabulous super-seeded loaf recipe is perfect for breakfast with your favourite nut butter. It makes a great accompaniment to soups and can also be used to create the perfect sandwich.
Equipment
- Large Mixing Bowl
- Tea Towel
- 1 Kg Bread Tin
- Baking Sheet
Ingredients
- 500g Organic Spelt Flour
- 1 Tsp Quick Yeast
- 1 Tsp Sugar
- 325 ml Pure Water
- 1 Tbsp Vegetable Oil
- 1/2 Tsp Salt
Method
- In a large bowl mix together the flour, salt, quick yeast and sugar.
- Add the water and roughly mix it into the flour.
- While the dough is still lumpy add the oil and knead well until it feels smooth and pliable.
- Add the seeds and knead until they are combined into the dough.
- Leave the dough covered with a tea towel, in a draught free place, for it to double in size (This should take about an hour).
- Turn dough out onto a floured surface and knead the dough firmly for several minutes.
- Shape the dough and put it into a 1kg bread tin.
- Cover with a clean tea towel and leave dough to rise for about 25 minutes in a warm place.
- Bake in a preheated oven at 200 deg C for 35/40 minutes.
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