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Recipe – Organic spelt and sunflower seed bread

April 28, 2012


  • 1kg organic spelt flour
  • 500g organic stone ground white flour
  • 1 litre blood temp water
  • 25g melted butter
  • 25g fresh yeast/12g dried yeast or 300g wild yeast which is what I used for this recipe
  • 35g salt
  • Sunflower seeds to sprinkle on top of loaf


  • If using commercial yeast, activate with water for 5 mins. If using wild yeast, weigh and add to mixing bowl
  • Add flour to yeast, melted butter and water
  • Mix to form a dough
  • Add salt and knead bread on a medium speed for 8 mins or byhand until a smooth and elastic dough is formed
  • Lightly oil the dough and the inside of the mixing bowl
  • Place kneaded bread back in the bowl to prove and double in size. If using wild yeast, the proving time may take up to 4 hours as wild yeast is a much slower proving process in comparison to fastr acting commercial yeast
  • Meanwhile, line 2 loaf tins with oil and dust liberally with flour
  • Knock back dough once double proved then shape and place in loaf tins
  • Sprinkle with sunflower seeds
  • Leave to prove until double in size
  • Preheat oven to 250c/475f/gas mark 9
  • Place a metal container of water in the bottom of the oven
  • Put loaves in oven and cook for 10 mins before turning down heat to 180c/375f/gas mark 6
  • Cook for approx 20 mins more then remove loaves from tins to continue baking directly on the shelf
  • Bread should be hollow sounding once tapped all over
  • Rest on a cooling rack once cooked

Chef’s tip

  • When kneading your dough, stretch the dough out infront of you using the palm of your hand to push to dough across the work surface. this way you can see how elastic the dough is becoming as the gluten begins to work in the flour. More elasticity is what you want to achieve to form bonds in the bread to get a decent texture
  • When shaping your loaf, press into a rectangle shape, then fold the top 2 corners in to form a rough triangle. Bring the bottom of the dough up to the top and then knead into a baton/thick baguette shape
  • The bread will freeze in slices very well for future use, especially if toasting direct from freezer
  • Cost per 10mm thick slice depending on what you pay for your flour, (I paid the equivalent of £3.70 for 2kg stone ground white flour and £2.50 for 1.5kg spelt flour in Sweden) so approx 10p per slice.



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