Thermobexta’s Super Seeded Wholemeal Spelt Bread

Super seeded wholemeal spelt breadFrom today onwards, this will be my go to bread recipe.  I prefer it to even my Best Ever Spelt Bread, which sort of means that is no longer the best ever… lol  This one is loaded with seeds and has a great wholemeal/white ratio of flour.  I really like this and hope that you do too.  You can change around the types of seeds you use – just make sure you stick to 120g total seed weight.

400g water
2 tsp yeast
360g whole spelt flour
230g unbleached white spelt flour
20g extra virgin olive oil
30g sunflower seeds
30g pepitas
30g linseeds
20g sesame seeds
10g poppy seeds
2 heaped tsp natural bread improver
2 tsp Himalayan salt
1 tsp coconut sugar (or rapadura or honey)

1. Place all ingredients in mixer bowl in the order they are listed. KNEAD/3 minutes/MC on.

2. Transfer dough to a silicon baking mat and wrap to cover, or into an oiled bowl and cover with a tea towel. Leave in a warm place until dough has doubled in size.

3. Knock all of the air out of the dough then transfer into your bread tin. Spray the surface of the bread with water (this will give a crusty exterior) and if you would like to sprinkle seeds on top, do so now. Leave in a warm place to double in size again.

4. Place in your cold oven and set to 200°C. Cook for 30 minutes.

5. Remove from tin immediately and leave to cool on a cake rack.

cut seeded spelt

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25 thoughts on “Thermobexta’s Super Seeded Wholemeal Spelt Bread

  1. Looks lovely. However here in the UK I have never heard of bread improver… Do you think this loaf would work without it? Thanks and best wishes, Sam

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  2. Wow, this loaf just passed the 2yo and 4yo test! They even ate the crusts!! Unheard of! I didn’t think you’d convert me from the best ever spelt bread recipe but this one has gone down a treat and is sooo soft and delicious!! I’d love to incorporate the chia seeds like you did in your other recipe too though, would I need to soak them or could I just toss them in with the other seeds. Thanks for another great bread recipe. Have tried many but keep coming back to yours 🙂

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    1. That’s awesome! We prefer it too 🙂 You could probably add about a tablespoon of chia without adjusting anything else but any more than this you’re best off making a chia gel and adding like that – 3 tbs water per 1 tbs chia!

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      1. Do you mean a tablespoon or a teaspoon? Your last recipe was 1 teaspoon chia to 3 tablespoons water? Thanks

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      2. Aaahhhh sorry! Just re-read my original response to your question! 3 tbs water to 1 tbs chia, it should have read! I’ve just updated that comment, sorry for the confusion!

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      3. Thankyou, I also just realised that all this time I’ve only been putting 2 teaspoons in the paste in the other recipe! Ooops! 😱

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  3. Hi, could I make this completely on white spelt. I’ve run out of whole spelt. What weight conversion would I use? Thanks 🙂

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  4. HI, I’ve recently made this yummy bread. Turned out perfectly, just like your photo, but mine is very “crummy” (in a good way!) just that it falls apart easily. It seems to hold together a bit better when toasted. Can you tell me where I went wrong?

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  5. I’m really looking forward to trying this yummy bread! Just wondering how long it will keep for/if it’s ok to freeze? There’s only 2 of us here and it would take us a while to get through, but I’d hate to waste it! Alternatively can you make this into a smaller loaf? Thanks so much Bec x

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    1. Hi Alex, a loaf of this never lasts longer than a day or two in my house so I’ve never tried freezing it, but I think it would be fine to do so – slice and freeze maybe with a piece of baking/parchment paper in between the slices so they come apart easily when frozen

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  6. This bread is so good. I did use my 680g tin and it was fine. I replaced the poppy seeds with white chia seeds and used bread improver from All About Bread. So fluffy and soft. I don’t know why I haven’t made this yet! Thanks Bec!

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  7. Hi. I have a bread machine and a thermomix -would you happen to know if you could make this in a bread machine using your ingredients or put it in after a certain stage of the instructions? Thank you

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    1. Hi Brigette, I’m really sorry for not seeing this until now. I have never used a bread maker, but don’t see why it wouldn’t work to just put all the ingredients into your breadmaker 🙂

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  8. Yum! Also tried a fruit loaf version… about 120g mixed dried fruit, added in the last 30 seconds of kneading as well as some mixed spice with the dry ingredients – whole family loves it!

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