Rustic Vegan Seeded Spelt Loaf, Clean With No Fat
Seeeeeeeeeds ! I love seeds. I also love carbs. So, with mounds of toast in mind, I rummaged through my baking cupboard & grabbed all the seeds I could unearth to get some inspiration. I thought about just making a pumpkin & sunflower seeded loaf but then I thought, why not go all out? Splash the seeds.
Not only do they give an earthly, comforting texture but seeds are also jam packed with the stuff of wonders! If your're not lover of them then you will be after this chunky loaf. Here's a little run through of what's in the dough & the benefits of bird food:
Sunflower seeds - a fab source of vitamin E maintaining healthy skin & preventing illness whilst lowering cholesterol. Sunflower seeds contain loads of magnesium so snacking on a handful will prop up a stable mood. Hundreds of years ago they were given as a therapy for depression! Also, for us females it's vital to get enough folic acid & especially when pregnant in order to prevent birthing issues - predominantly of the spine & brain. These seeds are bursting with folate & nutritious fats to nourish the mind, body & soul.
Pumpkin seeds - as for men, pumpkin seeds have been proven to help stop the triggering of prostate cancer with antioxidants that enhance the immune system. It's common knowledge that fish is a prime source of omega 3 but for us veggies, as fish is out the window, pumpkin seeds is the place to go for fatty acids! From lifting low mood & preventing dementia to lowering the risk of heart disease & arthritis, omega 3 works wonders.
Poppy seeds - not just for lemon muffins or bagels, these tiny seeds provide those extra nutrients & calories. If you munch on enough, the morphine found in poppy seeds gives you quite a buzz (but I'm not advocating this...). They add; the crunch & looks to any bake, loads of fibre & zinc (helping digestion) to your diet & not forgetting that all important omega 3.
Sesame seeds - nutty & comforting, these seeds make a perfect add on to any recipe. They're one of my personal favourites because they're just packed with wellness. Like pumpkin seeds, sesame reduces the risks of developing diseases including prostate, breast & lung cancer. The list of benefits is endless but here's a few; the fibre found in sesame seeds stimulates healthy digestion, the protein raises energy, the zinc stalls aging of the skin & the copper remedies inflammation in bones & joints that arthritis induces. All this found in sesame seeds! Perfect to detox the body & push out stress or low mood for a healthy soul!
After grabbing a few bags of seeds, I realised I had no bread flour to make a loaf. But what I did have was the 99p bag of spelt flour I bought from Holland & Barrett the day before & a few sachets of yeast. I thought I'd test out making a dough with just spelt, not only because I had nothing else to hand, but because it contains tonnes of fab vitamins & minerals unlike standard white bread flour. The grainy & nutty flavour of spelt also matches perfectly with seeds!
It isn't all about extravagant recipes & niche ingredients. I love wholesome food with flavour in every chomp! This loaf is just that. It's super simple. Toast. Mix. Wait. Knead. Mould. Oven. Done. Speedy enough to mix up for toast the next morning or soup later in the day!
I like to mould the loaf into a chunky, rounded dumpling. But you can create whatever! After proving, the dough is still sticky so I recommend a 2lb loaf tin or a simple shape on a floured baking tray. Don't forget to sprinkle with seed scraps & flour for that rustic feel!
Because the bread is stuffed with seedy goodness, it fills your soul to the brim! I usually saw off a few slices for a 7am breakfast with chopped banana & sesame seeds thrown on top. It keeps me going straight through to lunch. Alternatively, you break off a few wedges & dunk in some homemade, heartwarming soup!
Rustic Seeded Spelt Loaf
Serves: 1 hearty loaf
Prep time: 15 mins + 45 mins proving
Cook time: 40 mins
Total time: 1hr 40
Ingredients:
500g spelt flour
400ml lukewarm water
1 tsp yeast
pinch of salt
tiny pinch of pepper
1/3 cup sunflower seeds
1/3 cup pumpkin seeds
1/4 cup sesame seeds
2 tbsp poppy seeds
extra seeds for sprinkling
Method:
Preheat the oven to 175'C & line a baking tray with greaseproof paper. Scatter the sunflower & sesame seeds on the tray & toast in the oven for 10 mins (or until lightly golden).
Whilst the seeds are toasting, in a large bowl mix the flour & yeast. Measure out the pumpkin & poppy seeds.
Once the toasted seeds are cool & the oven is turned off, add them to the flour mixture along with the pumpkin & poppy seeds. Mix in the salt & pepper.
Dig a well in the seedy flour mixture & gradually stir in the tepid water. The dough should be sticky so no need to add any extra flour!
Once fully combined, cover the bowl with a tea towel then place somewhere nice & warm. I usually put the bowl on a chair next to the cooling down oven. Let the dough prove/rise for 45 mins.
After the timer sounds, take the bowl back to the worktop & preheat the oven to 200'C. Lightly flour the surface, gather the ballooned dough & knead for about 10 mins. The dough should still be sticky after kneading.
Mould the dough into a chubby ball & then flatten slightly. Transfer onto a lightly floured baking tray. Alternatively, grease & lightly flour a 2lb loaf tin. Sprinkle the dough with some extra seeds for a rustic, earthly finish. Bake for 40 mins (until a browny golden colour with a hollow base when tapped) & transfer onto a wire rack to cool completely. Even though it's tempting to tear off some freshly baked bread, cooling is vital! If you're using a loaf tin, wait for the bread to cool before taking it out of the tin & transferring onto the rack.
