• Katherine Arthurs

It's a New Day: Seeded Spelt Bread

I haven't made a lot of homemade breads. I often find the yeast finicky, the process is long, you have to knead forEVER + I compare it to my trips to Paris eating the tastiest baguette while walking the streets.


BUT back to this bread. I love some crunch to my breads crust - like a tasty thick crust The maple syrup makes the crust perfect - it's salty + sweet...plus toasted + thick with nuts.


With a lot more time at our home - I'm finding it the perfect time to try new recipes. Plus everyone in my family loves a good bread.


This is a good one. Just enough seeds - without being a complete seed bread. Spelt flour is very easy to digest so for our gluten sensitivities - we haven't had a problem. Plus it's high in protein - which we all need these days. You should give it a try - Bob's RedMill has a great Spelt Flour.


Slice it up. Toast it. Add some butter + jam.


It's a New Day: Seeded Spelt Bread


3 1/2 cups warm water (not hot, but warmer than room temperature)

1 teaspoon dry yeast - Instant Fast Acting

1 tablespoon real maple syrup

3 teaspoon coarse sea salt

6 cups spelt flour, extra for dusting

1/2 cup flaxseeds

1/2 cup sunflower seeds

1/3 cup raw pumpkin seeds


In a large mixing bowl, add the water, yeast, maple syrup + salt, mix to combine with a rubber spatula. Add the flour + the remaining ingredients to the bowl. Using the fold over method - from the side of the bowl + using your spatula bring the ingredients to the center + keep repeating until everything is combine + no raw/dry flour is showing.


In another large mixing bowl, dust it with a pinch or two of flour. Add the bread dough mixture to the new bowl. Cover with a kitchen towel + let rest for 8 hours or overnight.


Preheat your oven to 475F. Add a large cast iron pot (that has a lid- don't add the lid at this point though) to the oven. Let it heat up in the oven while it preheats. Carefully remove the pot from the oven + place the prepared dough in the center. Add the lid + return it to the oven. Bake for 45 minutes.


Turn the heat down to 425F, remove the lid + bake uncovered for 20 minutes. Check to see if the bread is done, but knocking on the top of it. If it sounds hollow, remove it + let it cool on a wire rack.


Enjoy with cold salted butter!