Spelt and Four Seed Loaf


Prepared in three minutes using a food processor it is fluffy moist and so tasty. Incorporating seeds into home-made bread add so much flavour and texture. Dont underestimate the value of adding your favourite seeds in the bread.

There is a general misconception that making bread is daunting.  Investing in a food processor is worthwhile and it doesn’t have to be the expensive kind.  It cuts knead time to 5 mins as opposed to a tiresome 30 mins.

First tip: don’t rush to bake the loaf. It needs to rise slowly for the full one hour for the fluffiest of  loaves. Another tip, preheat the oven to 60 degrees Celsius turn it off, and place the bread to prove in the pre warmed oven for the hour. The temperature is more likely to stay constant in the pre-warmed oven.

Preparation 1 hr 30 mins

Hands on Preparation Time 30 mins

Makes 1 large fluffy Loaf


500g Spelt Flour

100g whole raw almonds

2 tbspns pepitas

1 tbspn sesame seeds

1 tablespoon poppy seeds

1 tbspn LSA mix ( optional )

2 tspn sea salt

7g active dry yeast

460g warm water

1 tspn brown sugar

1 tbspn balsamic vinegar


Place whole almonds in your processor and process on speed 2 ( not too fast ) till roughly chopped – not fine.

Add spelt flour, seeds, almonds, yeast, sugar and salt mix with dough knead piece.

On a slow setting, ( speed 1 ) pour warm water gradually. Allow to knead on slow for 3 mins. The dough will be shiny and form a ball which mixes all together in the unit.

Add greaseproof paper in the bread tin, and place dough. Sprinkle sesame seeds.

Place in pre-heated oven  for one hour.

The dough will have risen to top of loaf tin.


Bake for 50 mins in 180 degrees Celsius.

Remove from oven and allow to cool before cutting on a wire rack.



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