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Sunflower Seed and Wholemeal Spelt Loaf

Makes 1 loaf

This delicious bread is wonderful with both sweet and savoury toppings or just simply spread with butter.

Free from Egg, Soya, Dairy
Vegetarian, Vegan, Organic


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  1. Put the flour, yeast, sugar, and salt into one of the large bowls and blend them together.
  2. Stir in the water, and when everything looks craggy and lumpy, stir in the oil. Using your hands gather everything together into a doughy mass.
  3. Knead the dough in the bowl for 100 presses or on a lightly floured work surface.
  4. The dough may be sticky at first but avoid adding extra flour - continue kneading briskly and the dough with become less sticky.
  5. Put the dough back into the mixing bowl, invert the second bowl over the dough bowl and leave in a warm place for the dough to double in size, which will take about an hour.
  6. Knead the dough for another 100 presses.
  7. Add the seeds and knead until well combined.
  8. Shape the dough and put it into your prepared tin.
  9. Invert one of the mixing bowls over the bread tin and leave it to rise in a warm place for 35 minutes.
  10. Pre-heat the oven.
  11. Bake in the pre-heated oven for 40-45 minutes. You will know it’s done when the bottom sounds hollow when tapped. Leave to cool on a wire rack.


2 matching large mixing bowls, 1kg/2lb bread tin


220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

40-45 minutes

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