This is a dense and hearty bread, perfectly paired with soup. Spelt is a “grain of antiquity,” and related to wheat. However, spelt offers more protein and fewer carbohydrates per oz than wheat, and some people with gluten sensitivities can tolerate it. Because, spelt is a “non-hybrid” version of our modern wheat, it offers a broader variety of micronutrients than whole wheat does. Also, spelt does not lend itself to processing, unlike wheat, so you’re guaranteed to get that high-fiber, more-vitamins-and-minerals goodness of whole grains.
All that to say, I’ve been baking all sorts of wonderful with spelt as of late. Hope you like this one 🙂
- 1 1/2 cups whole spelt flour
- 3/4 cup rolled oats
- 2 tbs wheat bran (optional)
- 1/4 cup flaxseed meal
- 1 tsp salt
- 1 1/4 tsp baking soda
- 1/4 cup sunflower seeds and pepitas, mixed
- 1 cup plain soymilk (or your choice of milk)
Preheat oven to 425 F.
Mix dry ingredients – flour, oats, bran, flax, salt, baking soda, and most of the seeds. Save about 1 tbs of the seeds to sprinkle on top. Make a well in the center and stir in the milk. Stir until mixed well. Pour into a greased loaf pan, and top with the remaining seeds. Bake until a knife inserted comes out clean.
As with most things, it’s best served with butter. 😉