Home made bread doesn’t need to be a huge effort and this spelt, rye and seed bread is testament to that. After having a big fail with sour dough a while back, I thought I’d just start with an easier bread version – bread made with yeast. I’m still definitely keen to give sour dough another go and master the art, but for now, this is still delicious. I brought my flours at Binn Inn bulk bins so I could just get what I needed. It’s a handy thing to do if you’re not sure you’ll use a big bag of rye flour etc. The recipe creates one large loaf, and it’s a dense, filling bread that slices well.
It keeps for around 3 days wrapped in a tea towel, and if you have left overs, slice and freeze in an air tight container or bag so you can grab out a slice when you want.
I based this on a recipe from Be Good Organics – her version was a sour dough rye and is available on her blog.
Here’s my version:
Spelt, Rye and Seed Bread
2 cups rye flour
1 cups white spelt flour
1.5 cups wholemeal spelt flour (you can also use wholemeal wheat flour)
1/4 cup sunflower seeds1/2 cup linseeds
1/2 cup pumpkin seeds
1/4 cup sesame seeds
1 teaspoon salt
8g instant yeast (this was one yeast sachet)
1.5 teaspoons sugar
2 cups luke warm water
2 teaspoons apple cider vinegar
1/4 cup olive oil
In a large mixing bowl, add the flours, seeds, salt, yeast and sugar and mix well to combine. Make a well in the centre and add the warm water, cider vinegar and olive oil. Mix well. You can do this in a cake mixer with a dough hook, or by hand. Knead for about 5 minutes.
Lightly grease a large loaf pan (mine measured 22.5cm by 9cm) and add the dough mixture to fit. Cover and leave to rise in a warm place for approximately 2 hours. Lightly score the top in three places with a knife.
Cook the bread in a preheated oven at 180 degrees Celsius for approximately 35-45 minutes, or until cooked in the middle. To check readiness – insert a skewer and it should come out clean.
This is delicious toasted with avocado and egg or a classic favourite, crunchy peanut butter.