Fresh flour recipe
Wholegrain Spelt and Seed Bread
A dense, nourishing bread built around freshly milled spelt, rye and seeds.
Why mill flour fresh?
Freshly milled flour brings more aroma and texture into rustic wholegrain bread. This recipe is a simple way to use a home grain mill for everyday baking.
Wholegrain Spelt and Seed Bread
A dense, aromatic wholegrain bread made with freshly milled spelt, rye flour, yogurt and mixed seeds. A simple recipe for home bakers using HamarMill grain mills.
Equipment
- HamarMill Arabella Electric Grain Mill
- Mixing bowl
- Baking tray
Ingredients
Bread dough
- 600 g wholegrain spelt flour freshly milled if possible
- 150 g wholegrain rye flour freshly milled if possible
- 100 g mixed seeds sunflower, sesame, flax or pumpkin seeds
- 375 g plain yogurt
- 100 ml water add gradually
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp bread spice or ground caraway optional
- 1 tbsp olive oil for the baking tray
Instructions
Preparation
- Mill the spelt and rye flour fresh, if You are using whole grains.
- Mix the flours, salt, baking soda, bread spice and seeds in a large bowl.
- Add yogurt and part of the water, then mix into a firm but workable dough. Add the remaining water only if needed.
- Shape into a loaf on a lightly floured surface and score the top with a wet knife.
- Let the loaf rest for about 25 minutes while the oven heats to 170 °C.
- Bake for about 60 minutes, reducing the temperature slightly after the first 15 minutes if the crust browns too quickly.
- Cool completely before slicing so the crumb can set properly.
Notes
This is a rustic wholegrain loaf. It is best sliced only after cooling.
Recommended HamarMill products
Use Arabella for convenient electric milling or Tanya if You prefer a traditional manual mill.
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