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Spelt Bread with Pumpkin Seeds

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


  • 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

  • Kitchen Scale


  • 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.


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