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Walnut and Honey Spelt Loaf

Weekends are for baking, this is an indisputable fact. This week it was the Real Bread Campaign, and so I thought it only right that I get my hands dough-y. My household is collectively everything-intolerant so wheat has been off the menu for a while now, but it’s becoming more and more trendy now to eat things like spelt bread. This can only be a good thing because spelt is high in vitamin B2 alongside other nutrients, and being water soluble it allows your body to absorb them easily, it’s also easy on your cholesterol levels (proof here).

So this recipe is good for your body, but baking bread is pretty good for the soul, too. The process of kneading and rising are grounding, and the homely smells that linger are unmatched by any Yankee candle. It’s a lot easier than some people might have you believe and there’s something very rewarding about buttering warm, fresh out of the oven bread that you crafted with your own fair hands.


500g spelt flour
1 tsp good sea salt
1 tsp dried active yeast
2 heaped tsp honey (local if you can get your hands on it)
300ml warm water
1 tbsp walnut oil
25g chopped walnuts

1. Grab the largest bowl you own and mix together the flour, salt and yeast.

2. Add the honey and water, and give it a good stir until it begins to come together.

3. Then add the oil and begin the notorious kneading process (if you’re a first timer, the BBC have made a nifty little video that’ll help you out)

4. Cover the dough (a tea towel works well), still in the bowl and let it rise for about an hour until it doubles in size – pictured below is what you’re aiming for.


5. Once it’s done it’s thing, it’s time to do a bit more kneading, this time you want to get your walnuts involved. This will seem a little tricky but keep with it, it’s possible. Keep going until the walnuts have become part of the dough.

6. Oil up a baking tray and throw the dough on there, make an effort to make it look bread-shaped, or don’t, I’m not here to tell you how to live your life.

7. Pre heat the oven to Gas 7 (conversions here) and let the dough rest on the tray for about 20 minutes.

8. Bake it on the top shelf of the oven for 35 minutes.

9. If you’re not sure if it’s done, turn it upside down and tap it lightly, it should make a nice hollow sound and not cave.

10. Leave to cool on a rack for at least 10 minutes before you slice it up, you may need to apply some distraction techniques at this point because that will be difficult. Contain yourself, it will still be warm and delicious in 10 minutes.

11. Slather with butter.


There we go, baking bread is a long process but what better way to spend a weekend afternoon? Your track recommendation for this lovely spelt loaf comes from The Seeds, I just think it works. A quick shout out before I go to Blackman Bee Farm, delicious Brighton made honey, hit them up on Twitter to see if they sell their goodies near you!

Thanks for reading x

1 Comment

  1. Pingback: Sun dried Tomato and Herb Spelt Rolls | Cate in the Kitchen

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