I don’t often make bread, but when I do, I always end up making thise version! As there is no yeast, there is no waiting around for it to proof and rise. Just mix the ingredients together and throw it in the oven, no excuse not to enjoy home made freshly baked healthy bread! I love this bread toasted with almond butter or peanut butter and banana for breakfast, the seeds add such a lovely crunch. It goes great with soups too. As it is made with spelt, it is wheat free, but not gluten free.
- 320g wholemeal spelt flour
- 80g oats
- 20g mixed seeds (chia seed, sunflower seed, pumpkin seeds, sesame seeds)
- 2 tsp baking powder
- 1 tsp salt
- 350 ml tepid water
Place all of the dry ingredients in a bowl.
Stir in the water and mix well.
Transfer to an oiled loaf tin. Make a slit down the middle of the dough lengthways with a knife. Sprinkle the top with extra seeds if you like.
Bake at 200 degrees Celsius for 45 – 55 minutes depending on your oven. Turn out on to a wire rack to cool -check to see if it is done by knocking on the bottom, it should sound hollow. Do not slice until fully cooled.