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easy vegan spelt bread with seeds and herbs
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Spelt Bread Recipe {With Herbs & Seeded Crust}

Hearty, tasty, and quite simple to bake, this seeded spelt bread recipe is perfect for dipping into some oil and balsamic vinegar, slicing for sandwiches, or toasting up for breakfast. So what are you waiting for? Let's get to breadness!
Course Baked Good
Cuisine American
Keyword homemade spelt bread, vegan spelt bread
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 20 hours 55 minutes
Servings 1 loaf
Calories 1973kcal
Author Bailey Ruskus

Ingredients

  • cups spelt flour, divided 560 grams
  • teaspoon active dry yeast 8 grams
  • teaspoon table or Himalayan pink salt 8 grams
  • 1 tablespoon dried or finely chopped fresh thyme 3 grams
  • 1 tablespoon dried or finely chopped fresh basil 3 grams
  • 1 tablespoon dried or finely chopped fresh rosemary 3 grams
  • 1 tablespoon poppy seeds, divided 8 grams
  • 2 tablespoons sesame seeds, divided 18 grams
  • 2 tablespoons coconut sugar 20 grams
  • cups room temperature filtered water 420 ml
  • 1 teaspoon of flaky sea salt
  • 1 teaspoon of granulated garlic

Instructions

  • In a large bowl, combine 3 cups (480 g) of the spelt flour, yeast, Himalayan pink salt, thyme, basil,rosemary, ½ tablespoon (4 g) of the poppy seeds, 1 tablespoon (9 g) of the sesame seeds and the sugar.
  • Mix the ingredients with a fork until everything is well combined. Slowly add the water and mix the dough with a fork until the water has been absorbed. Don’t overmix this dough or attempt to form it into a ball. It will be wet and messy, and that’s exactly what you want. Cover the bowl loosely with a lid;make sure it’s not completely airtight. Let the dough sit on the counter to ferment and rise for at least 6 hours and no more than 24 hours. The dough will double in size. The more you let it ferment, the stronger sourdough taste you’ll get.
  • Preheat your oven to 450°F (232°C). Line a 5 x 9–inch (13 x 23–cm) loaf pan with parchment paper. In a small bowl, mix together the remaining ½ tablespoon (4 g) of poppy seeds, 1 tablespoon (9 g) of sesame seeds, flaky sea salt and granulated garlic. Set this mixture aside.
  • Grab your bowl with the dough and remove the lid. Sprinkle 2 to 3 tablespoons (20 to 30 g) of the remaining flour over the top of the dough. Start to release it from the sides of the bowl with your hands, but keep it in the bowl. Knead the dough in the bowl five or six times, dusting it with a bit of the remaining flour as needed. The dough will still be a little flimsy and tacky to the touch.
  • Release the dough into the lined loaf pan and cover the top of the dough with your seed mixture. Make a few shallow diagonal slices on the top. Let the dough rest for 10 minutes, and then bake it for 35 minutes. It will puff up and be nice and golden brown on top when it’s done. Remove the bread from the oven and use the parchment paper to immediately remove it from the loaf pan. Let the bread cool on a rack for about 30 minutes before serving it. Yum!
  • Keep the bread in an airtight bag on the counter for 4 days, and then move it to the fridge. If you want to make this bread in big batches to freeze, slice it first and put it into an airtight container before freezing it.

Notes

To make this into a round loaf, place a 5-quart (5-L) Dutch oven in your oven when you preheat it. Line the Dutch oven with parchment paper and place the dough inside. Top the dough with the seed mixture, make a few slices on the top, cover and bake the bread for 30 minutes. Uncover the Dutch oven and bake the bread for 15 more minutes. Remove the bread to a rack to cool.

Nutrition

Calories: 1973kcal | Carbohydrates: 348g | Protein: 66g | Fat: 27g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Sodium: 5864mg | Potassium: 425mg | Fiber: 65g | Sugar: 24g | Vitamin A: 426IU | Vitamin C: 13mg | Calcium: 453mg | Iron: 29mg