A warm loaf of healthy bread is a simple pleasure that does delight the soul.
Spelt is one of the super grains. It is a hulled grain that has a nutty flavor. In Greek mythology spelt was a gift to the Greeks from the Goddess Demeter, and was first used by the Greeks.
I used a combination of whole wheat and spelt in this recipe to balance the gluten but you could go all spelt. The sunflower seeds elevate its nutritional value and add that crunchy bit. Coconut sugar and honey add the sweetness and pulls it all together.
Kneading the dough by hand is therapeutic so I have not used a machine but you could. Knead with the palm of your hand for a good amount of time ( 4mins for this one). Letting the dough rise is important so don;t skip that. I put it in my sunroom for 2 hours….you could also heat the oven to 200 degrees, turn it off and then let the dough rise in there. Make sure to let the bread rests for a bit when it comes out of the oven as well.
I am taking this to Fiesta Friday to share with some fabulous people. This week is co-hosted by Jhuls of the Not so Creative Cook and Elaine of Foodbod.
Spelt and Sunflower Seeds Loaf
Credit: food for the soul
Ingredients:
2 cups Organic Spelt flour
2 cups Organic Whole wheat flour
1 tbsp honey
1 tsp coconut sugar
1 tsp fine sea salt
2 tsp active dry yeast
2 tbsp sunflower seeds plus a few for toppings
1 tbsp olive oil
1 2/3 cup luke warm water
Putting it together:
Add the flour in a bowl with the yeast, sugar, salt, and honey, oil and seeds. Add the water in increments and mix until the dough starts to come together.
Pour the dough out on a flour dusted surface and knead by folding and pushing with the palm of you hand. Repeat for about 4 mins until the dough is stretchy and smooth.
Make an ball, cover and let it rest in a warm place for 2 hours.
Pound the dough down and roll it out with your hand to the length of your loaf (9 by 5) pan.
Fold the longer edge in and roll it in to form a loaf.
Put it in a oiled loaf pan, top with seeds and let it rise for 20 mins.
Bake at 400 degrees for 40 mins until the loaf is risen and golden on top.
Cool on a rack for 30 mins.
Slice and enjoy.
Food For The Soul 
What a wonderful loaf!! I bet it tastes amazing 🙂
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Thanks Elaine….with honey butter this morning…so good:)
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Wow!
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It looks so healthy – I’ve been going on and on about spelt for ages, so it’s another reminder of what to try next!
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Thanks Ginger….yes Spelt is so versatile. I am making spelt and rye flat bread for an indian table today. Hope it comes out as good as the loaf!
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Sounds promising! I’ll be making some Chilean burger buns (wheat, yeast and salt) so I am looking forward to being inspired by you!
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This bread looks simply delicious! Thanks for sharing! I intend to try this and love the sunflower seeds as well as the honey!
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Thanks so much. Hope it comes out great!
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