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Seeded Spelt Bread

Here’s a super easy No Need to Knead Bread made with pumpkin seeds, sesame seeds and sunflower seeds and my favourite Sharpham Park Spelt Flour.  Seeds are a great source of protein and healthy fats.



400 ml warm water

3 Tablespoons extra virgin olive oil

1 teaspoon salt

500 grams spelt flour

2 sachets dried yeast

1/3 cup sesame seeds

1/3 cup sunflower seeds

1/3 cup pumpkin seeds


Set your oven to fan assist 50 degrees.  Use a little olive oil to grease a loaf tin (I use a pyrex glass one).  Add everything together in the order above and mix with a spoon until all the flour is incorporated.  Spoon into the loaf tin and put in the oven until it has risen (approximately 15-20 minutes)  Once it has risen, sprinkle some more seeds on the top.  Turn up the temperature to 180 degrees and bake for about 25 minutes until the top is golden.  Take out of the oven and allow to cool.  Remove from the tin and enjoy 

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