Our favourite bread adapted from Jordan and Jessica Bourke's recipe in The Guilt-Free Gourmet
We
are intolerant to yeast and spelt, but LOVE our bread - especially
German style brown breads. This one ticks all the boxes for us as it is
wheat, yeast and dairy free - Not Gluten free though. It's also
extremely quick and easy to make!
475 g wholegrain spelt flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp sea salt
50g
raisins, cranberries, dried apricots - whatever you have in your
cupboard, chopped to the size of a raisin (you could also experiment by
leaving these out and adding more nuts/seeds)
150g seeds and/or nuts - we found that hazelnuts work particularly well
1 Tbsp blackstrap molasses or barley malt syrup
440 ml tepid water
Preheat the oven to 180˚/Gas 4
Mix all the dry ingredients together. Mix the molasses/syrup with the tepid water until well dissolved. Combine the wet and dry ingredients until well blended. Pour into your loaf pan - a bit of olive or coconut oil is really all you need to keep it from sticking to the pan. Bake in your preheated oven for about 1 hour or until well risen. Enjoy with either sweet or savoury toppings!