I’ve always loved to cook and bake (and eat!). So I thought it would be a good idea to post some recipes. The first one I wanted to post was for spelt bread. I’ve been obsessed with this bread for a while now as I tend to digest spelt flour better than normal flour. After experimenting a bit to try and improve this recipe, I ended up with this one which includes pumpkin seeds, aka, an obsession of mine! I sprinkle these on top of everything or just eat them straight out of the bag. They are full of antioxidants, zinc, manganese, magnesium and plant protein! So they basically just bring this bread to a whole other level health wise!
- 2 1/2 cups of spelt flour
- 1 cup of pumpkin seeds
- 1/2 cup of sunflower seeds
- 1 3/4 cup of water (or 350 ml)
- 1 tablespoon of yeast
- 1 tablespoon of honey or maple syrup
- 1 tablespoon of apple cider vinegar (optional)
Mix the yeast with the water and leave for at least 10 minutes.
Place the pumpkin seeds and sunflower seeds in a food processor and blend until you get a crumb-like texture. Mix with the spelt flour.
Mix the honey, water and yeast with the dry ingredients.
Let the mix rise for about 30 minutes.
Preheat the oven at Gas Mark 6.
Bake for 45 minutes or until you can insert a knife and it comes out clean.
Let it cool before cutting it (that might be hard as it smells soooo good!).
Enjoy guilt free avocado toast (or whatever you want really!)