Easy Spelt Flour Seeded Bread: Nutritious & Delicious

During lockdown, I set out to perfect my spelt bread-making skills, and this spelt flour-seeded bread has become an absolute favourite in our home. It’s made with a mix of wholegrain and white spelt flour, creating a light yet hearty texture. To boost nutrition and add a delightful crunch, I include ground flaxseeds (linseeds) and sunflower seeds, which provide extra fibre, healthy fats, and a slightly nutty flavour.

I love how versatile this bread is—it’s soft and fresh out of the oven, yet it toasts beautifully for breakfast. A slice with a little butter, honey, or avocado is pure perfection. It also pairs wonderfully with soups, salads, or as the base for a delicious sandwich.

If you’re looking for an easy homemade spelt bread recipe, this one is a must-try! It’s nourishing, simple to make, and packed with wholesome goodness.

Ingredients

• Spelt flour (250g white, 250g wholegrain) – 500g
• Ground flaxseeds/linseeds (optional) – 15g (3 tbsp)
• Instant yeast – 7g (a heaped teaspoon)
• Warm Water or Milk – 250ml to 300ml
• Sunflower seeds – 50g + 1 tbsp (to sprinkle on top)
• Salt – 7g (1 tsp)

Method

1. OVEN preheated 200˚C fan
2. PREPARE small 900g loaf tin with baking paper
3. ADD flour, yeast, flax and mix, slowly add the water then salt if using a stand mixer use the dough hook and combine starting on low the increase to a medium speed and knead until the dough moves away from the sides or the bowl and the bowl starts to look clean.
4. REMOVE from the bowl with floured hands and form a smooth ball, add a little flour to the base of the bowl and place the dough back in the bowl and cover with plastic or a damp cloth.
5. REST in a warm spot for 1-1.5 hours until the dough has doubled in size. This timing will vary depending on the temperature of your room.
6. ONCE doubled remove from the bowl and place on a floured benchtop and stretch slightly add in the sunflower seeds and kneed gently until combined. (in my video I didn't blend my seeds in enough but the bread still tastes delicious).
7. STRETCH and fold over one stretch away from you then fold, one on the left side then fold then one on the right side then fold.
8. PLACE smooth side up in your loaf tin, cut through if desired and sprinkle to top with seeds.
9. REST covered for another 30-40 minutes
10. BAKE 25-30 mins with a tray of water at the base of the oven
11. REST in the tin to cool for at least 45 mins before cutting.

Sue Maree P Baking Tips

• Variations – add toasted pumpkin seeds, chia seeds