No need to knead spelt and rye loaf

Makes one loaf

400g

Gilchesters Organic wholemeal spelt flour


100g

Gilchesters Organic Rye flour


1tsp

Baking powder


1/2 tsp

Bicorbonate of soda


1 tsp

Sea salt


80g

Pumpkin seeds


40g

Sunflower seeds


1tbsp

Blackstrap molasses, maple syrup or golden syrup


520ml

Tepid water


Method

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.

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