Seriously Seedy Spelt bread in 10 mins!

Happy Monday all! This weekend has been a big cooking weekend so another recipe to start the week!

Before I start just wanted to let you know that have a couple of awesome workouts which I will be uploading over couple of  weeks. So watch this space!

Anyway, for today’s post I have the most delicious, quick and easy spelt soda bread recipe to share with you. It literally takes 10 minutes to prepare (if that!) and only 35 minutes to cook.  I was utterly shocked that making bread could be this easy! It tastes awesome and my version is 100% spelt and seeds, no white wheat flour whatsoever meaning that it wont send your blood sugar levels soaring.  

Incase you are not familiar with the Spelt grain it is an ancient variety of wheat that has a higher  protein content and also higher B vitamins, potassium and iron content than other types of wheat. Bread made with this flour plus the addition of seeds has a lower GI than most other types of bread. If you can’t find spelt you could always substitute for stone-ground wholemeal flour instead and if you can’t find the seeds I used below you can always experiement with different varieties.

Seriously Seeded Spelt Soda Bread

3 3/4 cup of Wholemeal Spelt Flour (you could subsitute for stone-ground wholemeal)

3 tablespoons of pumpkin seeds

3 tablespoons of sunflower seeds

3 tablespoons of chia seeds

3 tablespoons sesame seeds

2 teaspoons of baking soda

Optional: 2 tablespoons fennel seeds (if you do decide to use fennel seeds just a warning that it does flavour the bread quite strongly)

1 teaspoon salt

1 3/4 cup of buttermilk

A bit of extra buttermilk

Method

Pre-heat your oven to 200 c. Sift the flour, baking soda and salt into a bowl and mix together. Add in most of the seeds (leave around 2 tablespoons). Make a well in the middle of the mixture and pour in the buttermilk. Stir the dough until it just comes together, if it is a little too dry then add a splash more buttermilk.  Tip the dough onto a lightly floured board and knead for about a minute or until the mixture comes together in loose ball. Don’t knead for too long.

Working quickly place the ball onto a lightly floured baking sheet and cut a deep cross in the top (around 2/3 of the way through). Brush with buttermilk and sprinkle with the remaining seeds.

Bake for around 35 minutes on the middle shelf, it the top doesn’t have enough colour then move up a shelf for the last 10 minutes. Cool on a wire rack.

Adapted from River Cottage Everyday by Hugh Fearnley- Whittingsall, published by Bloomsbury

PS  To try and decrease the sodium content of this loaf I will probably try and cut down on the teaspoon of salt next time

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