Amazing Spelt Bread

    Category
    Yields1 Serving
    Ingredients:
     500 g Spelt flour (more gentle on your system as wheat)
     1 tsp Quick yeast (one sachet)
     ½ tsp Salt
     400 ml Warm water
      cup Sunflower seeds
      cup Pumpkin seeds or walnuts
    Directions:
    1

    Grease and lightly flour your bread/loaf tin. I actually used a non-stick lining paper. The loaf just lifted out of the tin

    2

    In a large bowl mix up your dry ingredients: flour and yeast, then add salt, sunflower and pumpkin seeds or walnuts

    3

    Create a hole in the middle and gradually mix in the warm water while stirring. The dough has to be sticky and wet, so don't add any extra flour

    4

    Cover the bowl with a tea towel and place somewhere warm and snugly for 45 minutes to rise

    5

    Preheat oven to 220 and flour your work top

    6

    Take the puffed up dough and knead for 5-10 minutes. The dough should still be sticky

    7

    Place the dough into your bread tin, sprinkle with some extra seeds and pop in the oven for 45 minutes

    8

    Depending on your oven, after 20 minutes maybe you should turn it down to 200C if the top gets too dark

    9

    The loaf should be a light brown colour when ready. Not dark and burnt, like my first attempt

    10

    Let it cool down before taking it out of the tin

    Ingredients

    Ingredients:
     500 g Spelt flour (more gentle on your system as wheat)
     1 tsp Quick yeast (one sachet)
     ½ tsp Salt
     400 ml Warm water
      cup Sunflower seeds
      cup Pumpkin seeds or walnuts

    Directions

    Directions:
    1

    Grease and lightly flour your bread/loaf tin. I actually used a non-stick lining paper. The loaf just lifted out of the tin

    2

    In a large bowl mix up your dry ingredients: flour and yeast, then add salt, sunflower and pumpkin seeds or walnuts

    3

    Create a hole in the middle and gradually mix in the warm water while stirring. The dough has to be sticky and wet, so don't add any extra flour

    4

    Cover the bowl with a tea towel and place somewhere warm and snugly for 45 minutes to rise

    5

    Preheat oven to 220 and flour your work top

    6

    Take the puffed up dough and knead for 5-10 minutes. The dough should still be sticky

    7

    Place the dough into your bread tin, sprinkle with some extra seeds and pop in the oven for 45 minutes

    8

    Depending on your oven, after 20 minutes maybe you should turn it down to 200C if the top gets too dark

    9

    The loaf should be a light brown colour when ready. Not dark and burnt, like my first attempt

    10

    Let it cool down before taking it out of the tin

    Amazing Spelt Bread