Wholegrain Spelt Loaf with Pumpkin seeds and Linseeds

The theme for this months #Twelveloaves is grains and seeds. Easy (ish) I thought, the possibilities were endless but those of you who know me will know that I bake cakes and not a lot of bread! Its taken most of October for inspiration to come to me! I had a bag of wholegrain spelt flour in the cupboard, so that took care of the grain part. I’ve had success replacing wheat with spelt in quite a lot of my recipes, I’m beginning to see that wheat is overrated and also not that healthy (see this article for more information on that) so I’ve been looking for alternative grains to use. Spelt is apparently a little easier to digest and remains true to its origins, its missed out on a lot of the science that is sadly behind the wheat of today. Spelt flour easily replaces wheat flour, I just swap spelt for wheat flour and it works fine, no taste difference and things still rise if they need to. I’m not sure if you could replace the flour in a bread recipe for spelt like I have with cakes as so many bread recipes call for strong flour. So feeling a bit lost with my bag of spelt flour I turned to the Dovesfarm website for inspiration where I found this recipe. Their recipe uses half spelt and half whole wheat bread flour, I stuck with that but may try just spelt flour next time. I didn’t think my loaf tin would be large enough for their recipe so I halved it, I also swapped the vegetable oil for olive oil as that is what I had. As it is almost Halloween pumpkin seeds seemed fitting and for an added health boost I added linseeds, also called flax seeds.

Well that was the most novel way of toasting pumpkin seeds that I have tried! How do you get seeds to stay on top of a loaf? Mine looked great before it went in the oven, indeed when I took it out it looked good but the little tapping sound of the seeds hitting the floor as I carried the loaf from the oven to the counter was the first indication that the seeds had not stuck on. When it came to tipping the loaf out of the tin the rest of the seeds fell off! Despite the seeds missing from the top I was still happy with my loaf, it tasted good! It was quite a hearty loaf, perfect for this time of year! Thanks once again to #Twelveloaves I made bread!

To see the other loaves in this months #Twelveloaves or to take part yourself visit Barb at Creative Culinary, Jamie at Life’s a Feast or Lora at Cake Duchess

Wholegrain Spelt Loaf with Pumpkin Seeds and Linseeds (recipe adapted from this one)

  • 250 gram wholegrain spelt flour
  • 250 gram whole wheat bread flour
  • 1 tsp quick yeast
  • 1tsp sugar
  • 1/2 tsp salt
  • 200 ml hand warm tap water
  • 1 tbsp olive oil
  • 50 grams pumpkin seeds
  • 25 grams linseeds
  1. In a large bowl mix together the flours, yeast sugar and salt.
  2. Mix in the water when it’s just about incorporated add the olive oil.
  3. knead until the dough is smooth, around 5 minutes. I used my mixer for this.
  4. Add the seeds to the dough, I found it easiest to scrunch then in with my hands.
  5. Put the dough into the bowl, cover bowl with cling film and leave to rest until it has double in size, around 1 to 1 1/2 hours.
  6. When the dough has risen tip it onto a floured work surface and knead for a few minutes.
  7. Shape the dough into a fat sausage shape and place into a lightly oiled loaf tin.
  8. Preheat oven to 220 C, 425 f, Gas 7.
  9. Leave dough to rise in the tin for 30 minutes.
  10. Bake for 30 to 40 minutes.
  11. Remove from the tin to cool on a rack before serving.


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  1. #1 by LiztheChef on October 26, 2012 - 16:19

    I wonder what linseeds are and if we have a different name for them here in the US? I admire your bread-baking skills…

    • #2 by Jayne on October 26, 2012 - 17:23

      Thanks! I’m not sure I’d say skills but I am trying! Linseeds are flax seeds!

  2. #3 by laura_howtocook on October 27, 2012 - 08:33

    I really enjoyed this post and the link to the article on super gluten found in most breads now. I hadn’t realised how much of a problem eating wheat can be and how it can cause so many health problems. I do try to limit my bread intake but now I will be trying to use some spelt in my bread making as you have done here with your tasty looking loaf of bread.

  3. #4 by Wendy Read (@Sunchowder) on October 28, 2012 - 13:57

    Bread looks lovely, flax is faulous for keeping you regular 🙂 Has Andy partaken in a taste of this bread? It must be fabulous toasted too, dripping with butter…ahh…great job Jayne!

  4. #5 by Urvashi Roe on October 28, 2012 - 20:02

    Spelt is really growing on me. It sucks up so much water tho doesn’t it?

    • #6 by Jayne on October 31, 2012 - 06:29

      Now you mention it, yes I had to add more water than I expected to get the dough mixing!

  5. #7 by Charlotte @charlottekdiary on October 29, 2012 - 19:56

    This sounds great, Jayne – just the kind of thing I love to eat!

  6. #9 by Karen @ Lavender and Lovage on October 30, 2012 - 20:07

    That’s a lovely looking loaf of bread Jayne and with great ingredients too……my seeds and grains also fall of the top, unless I use a glaze, so you aren’t the only one! Lovely post – Karen

    • #10 by Jayne on October 31, 2012 - 06:31

      Thank you, I’m glad I’m not the only one the seeds don’t stick for!

  7. #11 by Lora @cakeduchess on November 1, 2012 - 14:42

    I even have problems with them falling off the top of quick breads:)Gorgeous loaf of bread filled with all these wonderful and healthy seeds. Love it, Jayne. I want to have a few slices now with coffee:)Thanks for joining us this month for #TwelveLoaves!

    • #12 by Jayne on November 8, 2012 - 15:09

      Thank you! I’m glad I’m not the only one with the seeds falling off problem!

  8. #13 by Monica on November 8, 2012 - 12:00

    I love seeds. I love spelt! I’ve had some success with wholemeal spelt bread but it does take a little finesse: http://smarterfitter.com/2009/04/04/wholemeal-spelt-bread/

    I also really love spelt flour for flat bread and pitta! Looking forward to hearing what you make next. 🙂

  9. #14 by Liz on January 19, 2013 - 15:43

    I am so making this! Have cooked spelt up for a hot breakfast cereal (yum), but not baked with it. Great idea:-)

    • #15 by Jayne on January 19, 2013 - 16:46

      Oh, wow, having it for breakfast sounds good!

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