Makes 2 loaves
Preparation time 30 minutes, plus rising time
Baking time 25-35 minutes
Oven temperature 190°C

• 10g instant yeast
• 75ml honey
• 300ml lukewarm water
• 500g whole spelt flour
• 30ml linseeds
• 30ml sunflower seeds
• 50ml rolled oats

1 Combine the yeast, 50ml honey and the water in a large bowl. Set aside in a warm place until frothy.

2 Mix the flour (reserve a little for the kneading later), 10ml salt, seeds and oats together. Keep some seeds and oats aside, to sprinkle over later. Make a well in the centre and pour in the yeast mixture. Mix with a wooden spoon, and then with your hands form a soft dough. Turn out onto a lightly floured surface (use reserved spelt flour) and knead for five to 10 minutes, until the dough is smooth and elastic. Place in a greased bowl and cover with a damp cloth. Leave to rise in a warm place for one hour, or until doubled in size.

3 Knock the dough down and knead for two minutes. Divide the dough in two, shape and place on a greased baking sheet or into two loaf tins. Cover and set aside to rise for another 30-40 minutes.

4 Mix the remaining 25ml honey with a little milk and brush over the top of the dough. Sprinkle with the reserved seeds and oats. Bake in a preheated oven for 25-35 minutes, or until the bread sounds hollow if you knock it on the bottom. Cool on a wire rack.

Spelt is an ancient type of grain. Although it is from the same family as wheat, its genetic structure is different. It is higher in protein, falling in the category of the new proteins and, although it contains gluten, it seems to be easier to digest. This makes it more suitable for people with wheat allergies, but not gluten intolerance.

Spelt is available from health shops.

Text and image: Ideas magazine