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Easy peasy recipe for delicous & healthy Spelt Bread

Posted on 02 July 2013

I never thought I'd be the type to bake bread, but after finding an easy-peasy & quick recipe in James Duigan's Clean & Lean book, there's no stopping me!  There really is no substiture for home-baked bread; it tastes delicious, makes the house smell dreamy & spelt bread is really good for those with a wheat intollerance. [caption id="attachment_718" align="aligncenter" width="300"] Let the magic begin![/caption]   You can find out some of the health benefits of spelt flour here (you'll be baking every day when you see how good it is for you!)  I like to put on a flowery apron, put on some classical music & make a cup of coffee whilst I'm baking, just cos it makes me feel all grown up - but that's just me! After a few tries I've perfected & added to the recipe, so here's the Marzipants version (thank you James for getting me started!) Ingredients: 500g Spelt Flour (you can find Spelt at most supermarket's or Dove Farm do a great range) 100g Fast Acting Yeast 1 teaspoon Salt (Maldon Salt is best) 1/2 teaspoon Sugar 50g Sunflower Seeds 50g Linseed 50g Pumpkin Seeds 500ml Warm Water   [caption id="attachment_716" align="aligncenter" width="300"] Get creative with your criss-crosses[/caption] How to make: * Heat oven to 220°C / 400 °F * Mix up all the ingredients in a large bowl leaving the water until last.  You can substitute any of the seeds for whatever you've got in the cupboard - poppy seeds, pinenuts, sesame seeds - go wild! * Knead well until it feels nice & smooth & paliable * Cover with a tea-towel & leave somewhere nice & warm for 1/2 hr so the dough has time to rise.  My friend Stefan leaves his in a warm tumble dryer & I like to leave mine upstairs in the sun in the wheelhouse of our boat.  Get creative about where you leave yours! * Put into a greased loaf tin & criss-cross the top with a knife (or get artistic & create your own design). * Bake in the oven for 40 mins to 1 hr (depends on how you like your bread - more doughy, or crispier). * Take out of the oven, leave to sit for 10 mins & then EAT IT ALL UP whilst feeling rather proud of yourself for channelling your inner Mary Berry. [caption id="attachment_720" align="aligncenter" width="300"] Ta-Da! (Thanks Miranda for the styling) xxx[/caption] If you prefer a sweeter bread you can add some Agave syrup to the recipie & then glaze the top of the loaf 15 mins before you take it out of the oven with a mixture of warm water & Agave syrup. Let me know how you get on & would love to hear if you've got any extra tips.  Here's a snap of me & the girls from my recent yoga holiday enjoying some freshly baked bread on board a few weeks ago. Happy Baking! Maree x

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  • Maree Gecks: October 05, 2015

    Thanks for being part of today’s blog Lucie Dutton, CYoga, dove farm & Bodyism M xxx

  • Zoe Haldane: October 05, 2015

    Zoe Haldane liked this on Facebook.

  • MARZIPANTS_UK: October 05, 2015

    Channel your inner Mary Berry with our delicious recipe featuring @CYogaThis @luciedutton @bodyism @dovesfarm. http://t.co/BKRSWp48jV

  • Marzipants: October 05, 2015

    Sorry Doves Farm Foods, but dove farm you’re farm is lovely too – LOVE those kittens!

  • Caroline: October 05, 2015

    I tried this yesterday (along with tea and loud classical music) and it was a great success! Thanks Marzipants… More recipes please

  • Lucie Dutton: October 05, 2015

    Lucie Dutton liked this on Facebook.

  • Paul Newton-Adams: October 05, 2015

    Paul Newton-Adams liked this on Facebook.

  • Julia Fletcher: October 05, 2015

    Julia Fletcher liked this on Facebook.

  • Maree: October 05, 2015

    Yippee! I’m so glad xxx

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