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Wholegrain Spelt and Seed Bread

Print Recipe
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.
Course Bread
Cuisine Wholegrain
Keyword fresh flour, HamarMill, spelt bread, wholegrain bread
Prep Time 35 minutes
Cook Time 1 hour
25 minutes
Total Time 2 hours
Servings 1 loaf

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.