Easy Whole Grain Spelt Bread with Flax and Sesame
This hearty ancient grain bread recipe pairs well with homemade jams and jellies!
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.
Notes
Recipe Source: Leelalicious, https://leelalicious.com/easy-whole-grain-spelt-bread-recipe-with-flax-and-sesame/#wprm-recipe-container-57633