Seeded Nutty Spelt Bread

Name: Seeded Nutty Spelt Bread
Yield: Serves 8
Ingredients: 10 ml/2 tsp easy-blend (rapid-rise) dried yeast; 225 g/8 oz/2 cups spelt flour; 60 ml/4 tbsp sugar; 10 ml/2 tsp salt; 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/1¼ cups lukewarm water oil, for greasing milk, to glaze; 225 g/8 oz/2 cups quinoa flour

Preparation info

Serves
8

Difficulty
Easy

Appears in

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.

Ingredients

Breakfast
Vegetarian

Ingredients

Method