Saturday, 28 February 2009

The perfect loaf.

I love baking bread. The only problem is (or should I say was) that I am absolutely terrible at doing it. I only used whole grain flours. I think if I had given in and used a combination with white flour I would've gotten a better result but I just couldn't.

It wasn't until I gave up wheat a few weeks ago and started baking spelt bread that I finally got it right.
I chose this recipe out of all them because it was sugar-free (yes, I've given up sugar too).

The only thing I don't like about this recipe is I don't get to knead anything.

Original recipe here, only slightly modified below.

Three Minute Spelt Bread

750g Spelt Flour
15g Fast Action Yeast
75g Sunflower Seeds
75g Pumpkin Seeds
3/4tsp Sea Salt
750ml Warm Water
A couple of handfuls of oats, plus some for topping

* Preheat oven to 200c, Gas Mark 6 (180c if using a fan oven).

1) Combine the dry ingredients in a very large mixing bowl. Add the water, mixing as you do so. You will be left with a very sticky, wet dough. It's best not to handle it by hand - use a wooden spoon or a spatula.

2) Mix well and turn into a greased loaf tin. Sprinkle oats over the top.

3) Bake for around 50 minutes. Please note this will probably depend on your oven so please keep an eye on it & check it towards the end of cooking time (though try to avoid opening the oven until you need to remove the loaf). The first time I made the bread I baked it for an hour as listed on the original recipe. It was far too long and I ended up with a very very crisp crust. 45 minutes seems to be perfect for my oven.

4) Remove from oven, cool, slice & enjoy!

The original recipe also mentioned that it is better left overnight in a cool place to rise before baking. I tried this the first time but I found that it rose and then collapsed again. I haven't tried it again since.
I only own one loaf tin so I increased the measurements by half to suit.

It tastes absolutely amazing with cheese! I can't get enough of it :)


  1. Mmm I love fresh baked bread, my weakness is cutting the end off when it's just out of the oven and having it with butter mmmmm!

  2. Hi Aisha, Your loaf looks wonderful and no kneading, right? I think I'm going to try that one.Where do you buy your spelt flour from?

    Like you, I find the wholemeal loaves are too heavy and a 50/50 mix with white bread works better. When I am in America, I find the break making more difficult. The flour over there is different and I haven't yet managed to make a really decent loaf. Usually they are ok the day I bake them and rock hard and inedible the day after!
    Blessings, Star

  3. Thank you!
    That's right, no kneading involved. You just mix it up and tip it into the loaf tin :)

    I try to get my spelt flour from a local mill, but failing that I buy Doves Farm Stoneground Spelt Flour, which you can usually get at supermarkets or health food shops.

    Strangely I read an article once about baking the perfect bread and it said that it was impossible in England! I did lose hope at that moment, but I refused to give up trying!

  4. mmm, home-baked bread. i swear there is nothing better in the world.
    i made some naan breads recently. you should give it a go. loads of kneading!