Tuesday, 3 February 2015

Maria's Mother's Addictive Seeded Bread (GF)

The name? Well, it was one of my favourite bloggers - Maria, who shared this recipe with the world, but then she told me that originally it was her mother who had made this for her the first time around.

I was actually thinking about how nice it is when recipes are being shared with one person to another... My favourites are the little treasures that my grandmother jotted down in her recipe book years and years ago, but lots of times it can be through your circle of friends that you get introduced to little gems like that too!

I wanted the optimal recipe for a spelt bread, and I might just have found it (I will try my auntie's recipe next, so stay tuned!)... Because I am seriously addicted to this bread! It disappeared within days although I sliced half of it and stored it in the freezer for those rainy days, but I couldn't keep my paws of them, and would time and time again have it for breakfast, or an evening snack!

Maria's Mother's Addictive Seeded Bread (GF)
(Makes 1 loaf, but do feel free to double or treble the recipe)

450g Spelt flour (I used wholemeal, but you can do 50/50)
25g oats
175g seeds - pumpkin seeds is a must! But the others areoptional, I used poppy seeds and sunflower seeds
2 tsp psyllium husk or xanthan gum (optional, but recommended)
1/2 tsp salt + more for topping
1/2 packet dry yeast (adds the nice flavour to the bread)
400 ml water (about 1 1/2 cups)
100 ml orange juice or coconut milk

- Mix all the dry ingredients in a baking bowl - reserving some of the salt and seeds for topping. Make a little well in the middle.

- Heat up the water and juice/milk until it's lukewarm, and gently mix this without overworking it. Leave it in a warm place to rise for about 30 minutes.

- Transfer the dough to a greased loaf tin, and let it rise again for an additional 30-40 minutes. Afterwards, top with a drizzle of salt and extra seeds.

- Now pre-heat the oven at 225°C, then place the bread in the middle of the oven to bake for about 40 minutes then, turn the loaf upside down in the tin and bake for another 15-20 minutes to develop the crust all around the bread.

Leave to cool slightly before enjoying with your favourite toppings! Oooor serve alongside some tasty warming soup!

Original Source:

- Jules


  1. Mmm that looks great! Especially with peanut butter, yum :) I've never baked with spelt but I will have to try it sometime, since it sounds so interesting.

    1. Hey June! Thanks :)
      I find that spelt flour is the easiest to work with when it comes to gluten-free flours, by far! Some others can turn out feeling as if you're chewing something rubbery, but spelt is really good! :) xx

  2. This looks amazing! I was actually just thinking about what kind of bread I should make next. Passed from blogger to blogger? I think that sounds like the way to do it :)

    1. Not to mention cross-language :) I promise you wont be disappointed!
      I only even left it to rise once for 50 minutes actually and then put it in the oven to bake :) Still came out great! Happy baking, whichever recipe you decide upon ;) x

  3. Så deilig da! Og jeg er helt enig, det er så koselig å dele på oppskrifter, og å få slike som har vært i familien lenge.
    Jeg håper du har en fin dag :)

    1. Ikke sant? :) Dette må prøves :D
      I dag var det fri, så jeg har hatt en ganske så avslappet dag, men i morgen er det på'an igjen! Håper solen skinte på dine kanter :) xx