Whipping up something wholesome! Check out this delicious and healthy bread recipe that’s packed with nutrients and flavour. Perfect for sandwiches, toast, or enjoying on its own!
This bread is low GI, so it’s a great choice for diabetics!
𝗔𝗻𝗰𝗶𝗲𝗻𝘁 𝗚𝗿𝗮𝗶𝗻𝘀 𝗦𝗲𝗲𝗱𝗲𝗱 𝗕𝗿𝗲𝗮𝗱 𝗥𝗲𝗰𝗶𝗽𝗲
Makes two loaves
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
1 tbsp Olive Oil
200g Wholemeal Rye flour
400g Wholemeal Spelt + 1 tbsp
65g Sunflower Seeds
35g Golden Linseeds
40g Pumpkin Seeds
20g Nigella Seeds
12g Ajwain Seeds
1 heaped tsp salt
2 x 7g packets Fast Action Dried Yeast
1 tbsp of Barley Malt Extract or Honey
550ml Warm water
𝗠𝗲𝘁𝗵𝗼𝗱
Oil two 900g loaf tins with olive oil. Sprinkle 1 tbsp of the Spelt flour to coat the tin. Add to a large bowl the flour, seeds and salt. Mix thoroughly. Then add the yeast and mix. In a jug stir the Barley Malt Extract or honey into 550ml of warm water. Pour the water into the dry ingredients and lightly mix until just combined. Divide the dough between the two prepared tins and loosely cover with cling film and leave to rise for around an hour until almost doubled in size. Bake in a preheated oven at 200C on the middle shelf for 35 minutes. To check if the bread is cooked, remove it from the tin and tap the bottom – it should sound hollow. This bread can be frozen.
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