Advertisement
Multi-Seeded Wholemeal and Spelt Loaf with Honey
- Makes
2
23 cm 9 in round loaves - Difficulty
Easy
By Holly Jones and David Jones
Published 2016
Spelt is an ancient grain that predates modern wheat and so has a lower gluten content. This makes the texture cakier than regular bread, but it is more easily digested than wheat flour so good for those with wheat intolerances. Baking the loaf in a wood-fired oven gives it a lovely crust while keeping the insides soft.
Ingredients
200 g 7 oz
Method
- Roughly break up the seeds with a pestle and mortar, or whizz briefly in a food processor or blender.
- In a large bowl mix the flours and seeds with the salt and yeast. Add the water and the honey and mix to make a soft dough.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement