Spelt Bread with Pumpkin Seeds
Print

Easy Whole Wheat & Spelt Bread

Course Bread
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 2 hours
Total Time 3 hours 15 minutes

Ingredients

  • 9.3 oz spelt flour 265 g
  • 9.3 oz whole wheat flour 265 g
  • 0.2 oz dry baker’s yeast 5.5 g
  • 1 tbsp sea salt
  • 425 ml water
  • Pumpkin seeds

Recommended Special Tools

Instructions

  • In a large bowl, combine the flours, yeast and sea salt. Then, ensure your water is 105 degrees F.
  • Add almost all the water to see how the dough goes. Mix well with your hands or a spoon until you get a sticky rough dough. (Depending on the flour you use, you may need more or less water.)
  • Place the dough in a bowl, cover with a cloth or cling wrap and let rise for at least 2 hours at room temperature.
  • Preheat the oven to 430 degrees F.
  • Line a loaf pan with parchment paper or grease it with oil (extra virgin olive oil or coconut oil).
  • Place the dough into the loaf pan. Lightly moisten the hands and flatten the surface and then slash the bread about 5 times with a knife. Add the pumpkin seeds and press with a spoon.
  • Bake for 25 minutes at 430ºF, to form the crust. Then lower the heat and continue baking for 35 minutes at 350ºF.
  • Take the bread out of the oven, remove it from the pan, and let it cool on a rack. When it is fully cooled, slice and eat. You can freeze what you are not going to consume. To thaw it, just take it out the night before.

Notes

Adapted from: a Rye & Spelt Bread recipe by Ana Moreno