No need to knead spelt and rye loaf
Makes one loaf
Gilchesters Organic wholemeal spelt flour
Gilchesters Organic Rye flour
Bicorbonate of soda
Blackstrap molasses, maple syrup or golden syrup
Line a 23 x 13cm loaf tin with non-stick baking paper.
Heat the oven to 200°C/180°C. Mix all ingredients apart from the molasses/syrup along with the tepid water, mixing until just combined, the mixture will be quite wet.
Pour the mixture into a loaf tin, scatter with extra seeds if you wish, and bake for 50 minutes, carefully remove the loaf from its tin and bake directly on the oven rack or oven floor of an aga, for a further ten minutes.
Leave to cool completely on a wire rack before slicing.