Spelt Bread recipe

480g brown spelt flour

17.5g baking powder

170g seeds (pumpkin, seasme, linseed, sunflower and poppy are what I generally have around but I have made it leaving some seeds out and it was still lovely)

tsp  low salt

440ml cold water

(you can also add a dessertspoon of Agave syrup if you want a  sweeter bread-I don't use it)  or add sultanas

Preheat oven 180 c/gas 4

brush 2lb bread tin with oil or line it with baking parchment.

Sift flour and baking powder into a large mixing bowl.

Add the salt and all the seeds and combine thoroughly

Form a well in the centre of the mix.

Pour water in the centre of the well.  If using Agave syrup mix it with the water first.

Use your hand (or spoon-I prefer hand) to bring all the ingredients together. Mix as little as possible to achieve an even mix. It should be of a sloppy consistency.

Transfer the mix to the oiled tin and press down evenly.

Bake in oven for about 60-70 mnutes until well risen and evenly browned.

Turn out onto a wire rack and tap the base with your finger if hallow the bread is cooked.  Cover with a tea towel and leave on the rack to cool completely.