This nutritious Whole Grain Spelt Bread with flax and sesame seeds is super easy to make. It is also much better and more economical than store bought bread.
In large bowl whisk together spelt flour, flax and sesame seeds, yeast and salt until combined.
Add water and honey and stir until a dough starts to form. When you can no longer stir, turn out the dough on a floured surface and knead into a firm dough ball. The dough should be stretchy and elastic. When tearing of a piece, you should be able to stretch it gently to become transparent. This is called the "Window Pane Test". Alternatively, you can make the dough in a stand mixer with dough hook attachment.
Place the dough into a clean bowl, cover with a dry kitchen towel and let it rise until doubled in size (about 1.5 hours).
Lightly grease a loaf pan (9x5 inches). Turn the risen dough out onto a floured surface and stretch it out gently. Shape it into a loaf by first folding in the sides towards the center. Then roll the dough up from the bottom and gently tuck under the ends.
Place the dough in the loaf pan - seam side down. Brush the top with water and sprinkle with extra seeds. Cover the loaf and let rise for 30 mins to 1 hour. The loaf should look obviously bigger than before, but doesn't exactly have to be 'doubled in size'.
Preheat oven to 400° F. With a sharp knife make 3-4 diagonal cuts across the top of the risen loaf. Bake the spelt bread loaf for about 40 minutes until the top is golden brown and crusty. When tapping the bottom of the baked bread there should be a hollow sound. If using an instant thermometer, the internal temperature should be 190° F. Let the spelt loaf cool on a wire rack. Slice only once fully cooled.
Tightly wrapped the spelt bread loaf keeps for about 4 days at room temperature. You can also wrap it airtight and freeze for later.
Nutrition
Nutrition Facts
Whole Grain Spelt Bread
Serving Size
1 slice (out of 16)
Amount per Serving
Calories
148
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
5
%
Sodium
295
mg
12
%
Potassium
165
mg
5
%
Carbohydrates
28
g
9
%
Fiber
5
g
20
%
Sugar
2
g
2
%
Protein
6
g
12
%
Calcium
29
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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