Wholemeal Spelt And Rye Bread, Vegan And Yeast Free
A delicious, quick, wholesome, nutrititious, seeded bread
Ingredients
- 400 grams wholemeal spelt flour or kamut flour or a mixture of the two
- 100 grams rye flour
- 120 grams seeds I use a mixture of pumpkin, sunflower, flax and sesame
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1-2 tsp salt
- 1 tbsp molasses or maple syrup
- 1 tbsp apple cider vinegar (or any vinegar)
- 520 ml warm water
Instructions
- Preheat oven to 200ºC/180ºC fan. Grease and line a 2Ib/23 x 13cm/9" x 5" loaf pan.
- In a large bowl combine all the dry ingredients, mixing well.
- In a separate bowl or jug combine the water, the molasses and the vinegar.
- Add the liquid ingredients to the dry and mix until just combined.
- Pour into the loaf pan and bake for 50 minutes.
- After this time, carefully remove from the pan and bake on it's side for another 10 minutes.
- Remove from the oven and allow to cool completely (if you have the willpower) before slicing. Enjoy with a drizzle of olive oil or whatever you fancy.