Farmer's Bread

Ok I admit I actually don't know of any farmers or a farmers' wifes that make this bread. I still thought of the countryside when I made it (as it's robust, hardy and wholesome) so I guess that's why I came up with the name. It is a very simple bread to make and absolutely packed with fibres which will keep the tummy happy and your guts in good working order.

A very healthy bread, full of fibre and goodness

This recipe is:

  • Egg free
  • Lactose (dairy) free
  • Nut free but includes seeds/oils from seeds
  • Vegan

Farmer's Bread

Makes 1 loaf


  • 350 grams (12½ oz) spelt flour
  • 1½ teaspoons salt (Himalaya or sea salt)
  • 2 tablespoons aluminium free and gluten free baking powder
  • 80 grams (3 oz) bran
  • 20 grams (0½ oz)  linseed
  • 40 grams (1½ oz) sunflower seeds
  • 20 grams (0½ oz) sesame seeds
  • 3 tablespoons poppy seeds (optional)
  • 1 tablepoon agave nectar
  • 200-300 millilitres (7-10 fluid oz) soy milk
  • 1 tablespoon lemon juice


  1. Combine the 1 tablespoon lemon juice and 200 millilitres soy milk. Allow to sit for 15 minutes (this creates clots and makes the bread lighter).
  2. Stir in the 1 tablespoon agave nectar and mix well.
  3. Mix 350 grams spelt flour, 80 grams bran, 20 grams linseed, 40 grams sunflower seeds, 20 grams sesame seeds, 3 tablespoons poppy seeds, 1½ teaspoon salt and 2 tablespoons aluminium free baking powder in a large bowl.
  4. Pour the lemon mixture into the spelt mix. Stir a little.
  5. The consistency of the dough should be very sticky but not runny. It should not drop easily off a spoon. If too dry, add more soy milk if too runny add a little spelt.
  6. Lightly grease a silicon loaf tin.     
  7. Pour the dough into the tin.
  8. Bake at 180 degrees Celsius/350 degrees Fahrenheit/Gas Mark 4, for 45-55 minutes.      
  9. You can tell if the bread is ready when sticking a sharp knife into the middle. If it comes out clean, it is ready. It will also sound hollow when tapped underneath with your knuckles when ready.


  • You can use regular baking powder instead of the aluminium free and gluten free baking powder.  
  • You can slice the bread, wrap individual slices in plastic bags and reheat or toast in the toaster later.
  • You can use other seeds in this recipe i.e. pumpkin seeds, black sesame seeds, mustard seeds and more.
  • You can use wholemeal flour instead of the spelt flour and honey instead of the agave nectar.
  • If you don't have a silicon loaf tin, you can use regular loaf tin and line it with baking parchment.
  • You can use skimmed milk, rice-, oat-, or almond milk instead of the soy milk.