Basic Loaf of Bread

3. January, 2009

The thing I love most about this bread is how versatile it is. It's the kind of bread you can always add nice things to such as olives, sun dried tomatoes, seeds, herbs and more. This is a simple bread, yet very healthy.

You will need a basic loaf tin (I prefer to use the ones made from silicon).

E-mail recipe

Print recipe

Add to Favourite Recipes

A wholesome bread, very nice with healthy jam, peanut butter or cheese

0 comments

This recipe is:

Egg free
Nut free but includes seeds/oils from seeds

This recipe is easy to make:

Lactose (dairy) free

Basic Loaf of Bread

Makes 1 loaf

Ingredients

530 grams (18 oz) spelt flour
1½ tablespoon aluminium free and gluten free baking powder
1 teaspoon salt (Himalaya or sea salt)
100 grams (3½ oz) seeds such as sunflower, flax seeds, sesame seeds, pumpkin seeds and more
400 millilitres (13½ fluid oz) buttermilk or yoghurt
1 teaspoon agave nectar or honey

Preparation

You can use standard baking powder instead of the aluminium free and gluten free baking powder.
You can use almond milk, oat milk, rice milk or standard milk instead of buttermilk. If you do so ensure you mix it with a little lemon juice (1 tablespoon pr 500 millilitres).
You can slice the bread, wrap individual slices in plastic bags and reheat or toast in the toaster later.
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.

Tips

Sift together 530 grams spelt and 1½ tablespoons baking powder into a big bowl.
Add 1 teaspoon salt and 100 grams seeds and stir lightly with a large spoon wooden spoon.
In the small bowl, combine 400 millilitres buttermilk and 1 teaspoon agave nectar.
Pour the buttermilk mix into the spelt mix and fold carefully with a the large wooden spoon.
The consistency of the dough should be sticky but not runny. It should not drop easily off a spoon. If too dry, add a little water, if too runny add a little spelt.
Knead very lightly (for a couple of seconds).
Lightly grease the silicon loaf tin.
Bake at 185 degrees Celsius/350 degrees Fahrenheit/Gas Mark 4, for 40-50 minutes.
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.
Cool on a wire rack.