Spelt & Whole Wheat Bread Recipe

Name: Spelt & Whole Wheat Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 300 grams whole grain spelt flour; 200 grams whole wheat flour; 42 grams fresh yeast or 21 grams active dry yeast; 500 milliliters luke warm water; 1 1/2 teaspoons salt; 4 tablespoons balsamic vinegar; 50 grams sunflower seeds; 50 grams pumpkin seeds; 50 grams flax seed; butter to grease the pan; oats to coat the pan; seeds for decoration

Servings: persons

300 grams whole grain spelt flour
200 grams whole wheat flour
42 grams fresh yeast or 21 grams active dry yeast
500 milliliters luke warm water
1 1/2 teaspoons salt
4 tablespoons balsamic vinegar
50 grams sunflower seeds
50 grams pumpkin seeds
50 grams flax seed
butter to grease the pan
oats to coat the pan
seeds for decoration

1
Preheat oven to 350u00b0F/180u00b0C.
2
In a bowl large enough to hold all your ingredients mix the luke warm water with the yeast until it is fully dissolved. If you are using active dry yeast, give it 10 min to dissolve.
3
Add the salt and dissolve.
4
Mix in the spelt flour. I use a spatula but you can also use a handheld or stand mixer with the kneading hook(s).
5
Add the whole wheat flour and mix until you have no more dry lumps.
6
Stir in the balsamic vinegar.
7
Add all the seeds and mix until they are more or less evenly distributed.
8
Grease a loaf pan with the butter and coat loosely with the oats.
9
Fill the pan with the dough, sprinkle with some more seeds and bake in the oven for one hour.
10
Take the break out of the pan and let cool on a cooling rack.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 300 grams whole grain spelt flour, 200 grams whole wheat flour, 42 grams fresh yeast or 21 grams active dry yeast, 500 milliliters luke warm water, and more.

Yes, Spelt & Whole Wheat Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spelt & Whole Wheat Bread

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