Roy’s spelt & seed loaf recipe

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This gorgeous South African recipe sits somewhere in between a bread and a savoury cake – which isn’t a bad place to be. The spelt flour (an ancient variety of wheat) and the seeds (full of good fats) make it particularly nutritious, and together they create a complex, nutty flavour that’s underpinned by treacle’s natural and savoury note.

You’ll find this makes more of a batter than a dough: that’s how it’s meant to be, so don’t panic if your mixture looks runny.

Dry ingredients:
55g white spelt flour
55g stoneground wholemeal spelt flour
1tsp bicarbonate of soda
1 tsp fine sea salt
40g rolled oats
4 tsp poppy seeds
4 tsp sesame seeds
4 tsp linseeds
1 tbs pumpkin seeds
1 tbs sunflower seeds
2 tsp nigella seeds

Wet ingredients
180ml butter milk
20ml rapeseed oil
4tsp poppy 50 g treacle

For the topping:
A handful of mixed seeds
A pinch of flaked sea salt

 

Preheat your oven to 155C. Grease a 1lb loaf tin and line with baking paper.

In a large bowl, whisk together all the dry ingredients. In a separate bowl, whisk the wet ingredients until completely combined. Pour the wet into the dry ingredients and gently combine the two with a wooden spoon until no dry patches of flour remain. Don’t over-mix.

Pour the batter into the tin (it will level out as it cooks, so don’t worry about smoothing the top). Sprinkle over the topping of salt and seeds and bake for an hour, or until a skewer pushed into the centre comes out clean.