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No need to knead spelt and rye loaf

Makes one loaf


Gilchesters Organic wholemeal spelt flour


Gilchesters Organic Rye flour


Baking powder

1/2 tsp

Bicorbonate of soda

1 tsp

Sea salt


Pumpkin seeds


Sunflower seeds


Blackstrap molasses, maple syrup or golden syrup


Tepid water


Line a 23 x 13cm loaf tin with non-stick baking paper.

Heat the oven to 200°C/180°C. Mix all the dry ingredients together in a bowl, then add the molasses and tepid water 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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