Spelt Bread

For a few years, I used to make and bake my own bread from scratch. As I rarely eat bread myself (being something of a low-carber) it seemed a tad unfair that I developed tennis elbow as a result. It took an age to resolve! On the other hand, so to speak, this lovely bread is nutritious, even easier to make than traditional bread and won't leave you feeling bloated, and it's okay for people with oestrogen dominance.


400-500ml warm water
10g fast-acting dried yeast
500g spelt flour
half teaspoon salt
50g each of sunflower seeds, sesame seeds and linseed


Preheat oven to 200C (180C fan)/gas 6.
Grease a 1kg loaf tin
Mix yeast and water and put aside for fifteen minutes or so.
Combine dry ingredients.
Add yeasty water and mix well. It will be quite wet, so try not to use your hands!
Pop into prepared loaf tin and set aside for 15-20 minutes.
Bake for 50 minutes, then turn out the loaf and return to the oven for another ten minutes.

This loaf keep for several days and slices very thinly once cold.