Spelt Loaf

spelt-loaf

Sometime I just fancy bread and the doughy texture, however I don’t like the bloated feeling  that it gives me. So this recipe contains no yeast and is a lovely combination with a bio natural yoghurt.

We enjoy this on a Sunday morning and it taste just like how a real rustic bread should taste. 

Prep: 5 mins
Cooking Time: 20 mins
Serves 3-4

You will need

  • 200 g Organic Spelt Flour
  • 1 tsp Gluten Free baking powder
  • 6 tbsp Greek Yoghurt ( get Traditional Greek, not Greek Style)
  • Extra water if needed ( 20 ml)
  • Seeds for topping

Preheat the oven to 180, grease a tray with coconut oil.

  1. In a bowl mix the flour, baking powder and yoghurt until it starts to come together. Add more water if you need to, just to soak up all the flour.
  2. Use your hands and make the dough into a large roundball, place on the greased tray and score the bread lightly into 4 sections.
  3. Sprinkle with seeds and bake for 20 minutes.

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