Spelt Flour Seeded Bread

Spelt Flour Seeded Bread

A lockdown goal last year was to perfect my spelt bread making skills. This spelt flour seeded bread is a favourite. Made with Craggs and Co UK Spelt flour, I love using a combination of half wholegrain spelt flour and half white spelt flour, adding ground flaxseed (linseeds) and sunflower seeds for a little crunch and extra fibre. We love homemade bread fresh out of the oven and this easy homemade spelt seeded bread toasted for breakfast or with a bowl of vegetable soup.


  • 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)


  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