Seeded Nutty Spelt Bread


Preparation info

  • Difficulty


  • Serves


Appears in

The Quinoa Cookbook

The Quinoa Cookbook

By Penny Doyle

Published 2013

  • About

A mixture of quinoa and spelt flour is used to make this rustic breakfast loaf. Spelt is an ancient grain (dating back more than 5,000 years), which has a lower gluten content than wheat flour. The seeds in the mixture give slow-release carbohydrates for a healthy and filling breakfast. Serve buttered with your favourite jam or marmalade.


  • 225 g/8 oz/2 cups quinoa flour
  • 225 g/8 oz/2 cups spelt flour
  • 10 ml/2 tsp easy-blend (rapid-rise) dried yeast
  • 10 ml/2 tsp salt
  • 60 ml/4 tbsp sugar
  • 25 g/1 oz/¼ cup mixed seeds (sunflower, pumpkin, flax and poppy seeds), plus 15 ml/1 tbsp extra, for sprinkling
  • 25 g/1 oz/¼ cup roughly chopped nuts, (such as walnuts or hazelnuts)
  • 300 ml/½ pint/ cups lukewarm water oil, for greasing milk, to glaze


  1. Sift the flours into a large bowl, add the dried yeast, salt, sugar, mixed seeds and nuts, and stir to combine. Make a well in the centre.
  2. Pour the lukewarm water into the well, and stir, mixing in the flour gradually, to form a pliable dough.
  3. Transfer the dough to a floured board, and knead by hand for 6-8 minutes, or in an electric mixer with a dough hook.
  4. To knead by hand, hold the dough with one hand and stretch it with the palm of the other hand, then folding it back. Turn the dough 90° and repeat this process for the required time.
  5. Place the dough in a clean bowl, cover with a damp cloth and leave in a warm place for 1-1½ hours, until the dough has nearly doubled in size.
  6. Knock back (punch down) the dough and knead for a couple of minutes. Cover with the damp cloth again and set aside to prove for another 30 minutes, until doubled in size. Preheat the oven to 220°C/425°F/Gas 7.
  7. Oil a 450 g/1 lb loaf tin (pan), or a baking sheet. Shape the dough to neatly fill the tin, or if using the baking sheet, split it into three strands and plait (braid) it for a more decorative loaf.
  8. Score the top of the loaf with a sharp knife lengthways and across, to help the dough rise. Brush the top with milk and sprinkle the top with seeds.
  9. Bake for 35-40 minutes, until the loaf is risen and golden, and sounds hollow on the base when tapped (you will have to remove it from the tin to test this).
  10. Remove from the tin or baking tray, and cool on a wire rack for at least 20 minutes. The bread is delicious served fresh or toasted, spread with butter and jam and accompanied by a cup of tea or coffee.

Nutritional Information: Energy 277kcal/1173kJ; Protein 21g; Carbohydrate 42g, of which sugars 8g; Fat 5g, of which saturates 2g; Cholesterol 0mg; Calcium 82mg; Fibre 3g; Sodium 3mg.