Name: Spelt and sunflower bread
Prep time: 15 min
Total time: 35 min
Yield: makes 1 loaf
Ingredients: 100 g spelt flour; 100 g lukewarm water; 3 g active dry yeast; 180 g spelt flour; 120 g sunflower seeds; 40 g old-fashioned oats; 10 g salt; 4 g active dry yeast; 220 g water, lukewarm; 50 g sunflower seeds; 50 g old-fashioned oats

Spelt and sunflower bread

We dedicate this recipe to all of you who love to bake bread, but hate kneading (hi dad :). There are some bread characteristics that can only be achieved with kneading the dough, but that doesn't mean you need to be eating a rock hard no knead bread. This one is packed with so much flavour that it's a treat on its own. It's a beautiful, moist loaf, that is incredibly easy to make. We added sunflower seeds and old fashioned oats, which give a lovely crunch but the dough on itself is moist and gooey. A slice of this bread is perfect with some butter and homemade jam. Yummy.

Ingredients

starter

100 g spelt flour

100 g lukewarm water

3 g active dry yeast

Spelt and sunflower bread

180 g spelt flour

120 g sunflower seeds

40 g old-fashioned oats

10 g salt

4 g active dry yeast

220 g water, lukewarm

Coating

50 g sunflower seeds

50 g old-fashioned oats

Tools and equipment

medium bowl

wooden spoon

cloth or plastic wrap

loaf pan

roasting pan

wire rack

METHOD

Starter

First make the starter. In a medium bowl mix together the spelt flour, water and active dry yeast, using a wooden spoon. Cover with a cloth or plastic wrap and set aside for about an hour. Leave it at room temperature.

Tip

You can also proof the starter overnight in the fridge or you can use your sourdough starter (200g).
Combine the ingredients

In a large bowl combine the spelt flour, sunflower seeds and old-fashioned oats. Stir with a wooden spoon. Add the sea salt, water, the starter and the rest of the active dry yeast (4g). Stir with a wooden spoon until well combined. Cover with a cloth or plastic wrap and let stand for 1 hour at room temperature or until double the size.
Second proofing

Grease the loaf pan (it should be for a loaf weighting around 800g / 28 oz) with vegetable oil. Dust the work surface with sunflower seeds and old-fashioned oats for the coating. Transfer the dough to the work surface, shape it with your hands in the seeds and oats, until you get the length and width of your loaf pan. Transfer the dough into a greased loaf pan, cover with a cloth or plastic wrap and let stand for 1 hour at room temperature. Preheat the oven to 240°C / 475°F.
bake

Place a roasting pan at the bottom of the oven to preheat. Fill a cup with water and pour it onto the hot roasting pan. Place the loaf pan into the preheated oven and lower the oven temperature to 230°C / 425°F. Bake for about 30 - 35 minutes or until lovely and golden-brown. Remove the roasting pan with water after 15 minutes. Let cool on a wire rack or serve warm with a bit (or a lot) of butter and homemade jam. Bon appetite.

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Spelt and sunflower bread