Linseed and Spelt Bread

Spelt is amazing, its an ancient grain that’s got a good amount of nutrients. It has a lovely sweet but nutty flavor. Perfect for mopping up the juices after my Pak choi parcel.

Image Ingredients:
1 1/2 cup plain white flour
2 1/2 cups whole grain spelt flour
1 1/2 tsp salt 1/4 cup linseed
1 1/2 cup tepid water
1 tbsp agave
1 1/2 tsp fast action dried yeast

Dissolve the yeast and agave in the tepid water, and set aside for a few minutes, it should froth up a bit. Mix the salt into the flour. Stir in the linseed. Now add the yeast mix a bit at a time, mixing it in with your hands. Knead on a floured surface for 8-10 minutes, until springy and elastic. Place the dough in a lightly oiled bowl and toss around in the oil so the dough it coated, cover with cling film and leave to rise in a warm place for about 1hr, I pop it in a slow cooker on high so you can just lightly grease the crock of the slow cooker and pop the lid on then turn the slow cooker of after the crocks heated up, so as not to cook the Dough. Another way of making the dough rise quickly is to put the top oven/grill on at a low heat and prop the door open with a wooden spoon. Once the dough has doubled in size, gently shape into a loaf shape and place in a loaf pan, allow to rise for about 20 minutes or so, it shouldn’t take too long as spelt breads tend to rise easier. Then brush with cool water, before baking in a preheated oven at 200c/390f for 30 minutes. Turn out of the loaf pan and allow to cool on wire rack, before slicing.

17 thoughts on “Linseed and Spelt Bread

  1. This bread looks really good. I had to google linseed, but was happy to find out it’s another name for flax seed. I can get those easily (in fact, at the same place I’d get the whole spelt flour). Oh, and I love the tip about using the slow cooker to rise the bread. Good to know. Thanks for the post.

  2. Slow cooker! Oh my gosh, that is genius. My dough never rises right because it’s not warm enough. I am totally doing that from now on. Amazing.

    Also, that bread looks delicious.

  3. I always preheat my oven to 200 degrees F, then put the bread in and turn it off. Works like a charm every time. Rises in less than half the time 🙂 Clever with the slow cooker method too. I recently baked bread in a slow cooker. I had to broil the top for 5 min when it was finished, but it turned out really nice. I love this recipe. All the lovely flax in there just looks delicious!

  4. We have a local spelt grower not too far away from where we live so I might be able to get some organic spelt to make this lovely looking bread with. Cheers for this recipe, life is good 🙂

      • We have local barley and oats as well but for some crazy reason we can’t get oat groats here?! I will have to buy whole grains and “groat” them myself 😉

      • You will have to fight it out with the possums and wallabies and they are territorial but I figure you can cook them something nice and while they are squabbling over it you can manage to get inside ;). Tassie is great for food. We are part of the Aussie food bowl for the colder climate grub. We have all climates represented here in Australia and can produce pretty much every food that we need from tea to coffee (they are our main food groups 😉 ) and that’s pretty lucky because we are SO remote from everywhere else. You would miss being able to hop the channel to “the rest of the world” and you would miss being amongst the most innovative and creative people in the world and you would miss your boyfriend (unless you brought him along to battle the possums for you 😉 )

  5. I am in love with spelt flour too! I always use Sharpham’s Organic British spelt flour! Which brand do you use? Your bread looks freaking delicious! A must make! MMMMMMMMMMMMMMMMMMMMMM!

Leave a Reply to Sophie33 Cancel reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s