Multi-Seeded Wholemeal and Spelt Loaf with Honey

Preparation info
  • Makes


    23 cm 9 in round loaves
    • Difficulty


Appears in
Wood-fired Oven Cookbook

By Holly Jones and David Jones

Published 2016

  • About

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.


  • 200 g /7 oz mixed seeds (pumpkin, sunflower, sesame, p


  1. Roughly break up the seeds with a pestle and mortar, or whizz briefly in a food processor or blender.

  2. 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.