Easy Whole Grain Spelt Bread with Flax and Sesame

Search

Easy Whole Grain Spelt Bread with Flax and Sesame

This hearty ancient grain bread recipe pairs well with homemade jams and jellies! 
Total Time3 hours
Course: Breakfast, Side Dish
Servings: 12 slices

Ingredients

  • 4 1/2 cups whole grain spelt flour
  • 1/4 cup flaxseeds
  • 2 Tablespoons sesame seeds
  • 2 teaspoons active dry yeast
  • 2 teaspoons salt
  • 1 3/4 cups water room temperature
  • 2 Tablespoons honey

Instructions

  • Wash hands with soap and water for 20 seconds.
  • Do not taste or eat any raw dough or batter made with uncooked flour and/or raw eggs.
  • In a large bowl, whisk together flour, flaxseeds, sesame seeds, yeast, and salt until combined.
  • Add water and honey and stir until a dough starts to form. Turn out on a floured surface and knead the dough into a firm dough ball. Alternately, you can make the dough in a stand mixer with a dough hook attachment.  
  • Place dough into a clean bowl, cover with a dry kitchen towel, and let it rise until doubled in size, about 1 1/2 hours.
  • Lightly grease a 9x5-inch loaf pan. Turn the risen dough out onto a floured surface and form into a loaf shape.
  • Place the dough in loaf pan; seam side down. Sprinkle top with sesame seeds. Make a few diagonal cuts across the loaf.
  • Cover and let rise 30 minutes-1 hour. The loaf should look obviously bigger than before, but doesn’t exactly have to be ‘doubled' in size.  
  • Preheat the oven to 450°F.
  • Bake the bread for about 25-30 minutes until the top is golden brown and crusty. The internal temperature of the bread should be 190°F.
  • Let bread cool in pan for 10 minutes, then turn out onto a wire rack to cool.  
  • Tightly wrapped, the loaf keeps for about 4 days at room temperature. You can also wrap it airtight and freeze for later.

Nutrition Label

Follow UW Nutrition and Food Safety

Feel free to use and share this content, but please do so under the conditions of our Rules of Use. Thank You.

For more information, contact a University of Wyoming Nutrition and Food Safety Educator at nfs@uwyo.edu or Ask an Expert.

Appetite for Knowledge - Read!

Have a Question?

Contact Our Expert!

Email: nfs@uwyo.edu

Extension Educator:
Vicki Hayman – (307) 746-3531

University of Wyoming Extension

Subscribe to UW Nutrition and Food Safety Newletters

Loading

Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

The University of Wyoming is an equal opportunity/affirmative action institution.