A healthy, whole wheat spelt loaf. Try making your own homemade bread to give your sandwiches a whole new level of amazingness this week!
Homemade bread is one of my favourite things to do at the weekend. It’s something you can devote an afternoon too, without it REALLY taking that much effort… most of the time is just spent waiting. But the end result is something SO much better than anything you can get in the shops!
When the lovely people at Jamie Oliver Bakeware asked me to create a healthy, homemade bread using their fabulous loaf tin, it took me about 2 seconds to say yes! When making bread, one of the key things is having the right tin. Bread is a pretty big time investment, so to spend all that time and effort making something, only to have it come out sticking to the tin is NOT what we want.
This gorgeous, pale blue tin avoids that completely. It’s been designed with high walls to help you make the perfectly shaped loaf every time, and a non stick coating with a 5 year guarantee!
Spelt flour gives this loaf a beautiful, dark flavour, and mixing it with all purpose flour helps keep the loaf light and fluffy. The seeds on top give a nice crunch and a little extra nutrients! I chose to add a mixed bunch of seeds, but you can really use any seeds you like, if you have a favourite, go ahead and use all of those!
Make sure you read my guide on how to get your dough to rise EVERY time, for my top bread making tips!
This loaf is perfect for use with sweet or savoury food and it toasts really well. I hope you like it as much as I do!
This post is sponsored by the lovely Jamie Oliver Bakeware. All opinions are my own, I will only ever share with you products I genuinely love.
Whole Wheat Multi-Seeded Spelt Bread
Ingredients
- 300 g Spelt Flour
- 200 g All Purpose Flour
- 7 g Active Dried Yeast
- 10 g Salt
- 335 ml Room Temperature Water
- 50 g Mixed Seeds
Instructions
- Mix together the flour and add to a large mixing bowl.
- Add the yeast on one side of the bowl and the salt on the other. Add the water and mix until the mixture comes together as a dough.
- Turn out onto a floured surface and knead for 10 minutes until the dough is silky smooth and elastic, it should spring back when pressed with one finger. Alternatively mix in a stand mixer with the dough hook attachment on a medium speed for 5 minutes.
- Place the dough in a large bowl greased with a little olive oil and turn the dough over to coat it. Cover the bowl with cling film and leave in a warm place for 1 hour to double in size. The oven is the perfect place to let your dough rise, simply place the bowl on the middle shelf, and add a bowl of just boiled water on the bottom of the oven. Close the door and let rise. The heat from the water will help the dough puff up.
- After one hour, turn out the dough and knead for a couple of minutes. Shape it into a rectangle and lightly brush the outside with some cold water. Roll the dough in the seeds. The water will help them stick. Place the dough into the baking tin and let rise for another 45 minutes.
- Heat the oven to 220°C and bake the loaf for 20 minutes, or until it sounds hollow when tapped. Allow to cool for 20-30 minutes before turning out the bread and letting it cool completely on a rack.
