Kie's take on Seeded Vegan Wholemeal & Spelt Bread (Bread Maker)
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Built by the community using 300g stoneground wholemeal flour, 200g spelt flour (white or wholemeal), 1½ tsp fast-action dried yeast, 1½ tsp salt, 1 tbsp sugar (or honey for a richer flavour — note: honey is not strictly vegan), 2 tbsp olive oil or sunflower oil, 330ml warm water (approximately 35°C — slightly warmer than body temperature), 2 tbsp sunflower seeds, 2 tbsp pumpkin seeds, 1 tbsp sesame seeds, 1 tbsp linseeds (flaxseeds)
Fresh from Kie's kitchen — inspired by Seeded Vegan Wholemeal & Spelt Bread (Bread Maker). Swapping a small portion of spelt for white flour gives this loaf a marginally lighter crumb while keeping all the hearty, seedy goodness of the original.
Cooking Ability Level
Prep
10 mins
Cook
220 mins
Serves
10
Difficulty
Easy
Budget
Cheap
Calories
195
Ingredients
- 300g stoneground wholemeal flour
- 150g spelt flour (white or wholemeal)
- 50g plain white flour
- 1½ tsp fast-action dried yeast
- 1½ tsp salt
- 1 tbsp sugar (or honey for a richer flavour — note: honey is not strictly vegan)
- 2 tbsp olive oil or sunflower oil
- 330ml warm water (approximately 35°C — slightly warmer than body temperature)
- 2 tbsp sunflower seeds
- 2 tbsp pumpkin seeds
- 1 tbsp sesame seeds
- 1 tbsp linseeds (flaxseeds)
1. Add the ingredients to the bread maker pan in the order recommended by Tefal — typically liquids first: pour in the warm water and oil.
2. Add the wholemeal flour, spelt flour and white flour on top of the liquid, spreading evenly across the pan. The small addition of white flour will blend seamlessly with the other flours and needs no special treatment.
3. Add the salt and sugar to separate corners of the flour so they do not come into direct contact with the yeast before mixing begins.
4. Make a small well in the centre of the flour and add the dried yeast into it.
5. Add all the seeds — sunflower, pumpkin, sesame and linseeds — spreading them over the top of the flour.
6. Place the pan securely into the bread maker and select the Wholemeal programme (programme 3 on most Tefal Pain & Délices models). Choose your preferred crust setting — medium is recommended for this loaf. Select the 750g or 1kg loaf size depending on your model's capacity.
7. Press start and allow the machine to do its work. The full wholemeal cycle typically takes 3 hours 40 minutes to 4 hours including kneading, proving and baking.
8. Once the programme has finished and the machine beeps, carefully remove the bread pan using oven gloves. Turn the loaf out onto a wire rack and allow it to cool for at least 30–45 minutes before slicing — cutting too early will give a gummy crumb.
9. Store wrapped in a clean cloth or paper bag at room temperature for up to 3 days, or slice and freeze for longer storage.
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Nutrition per Serving
195
Calories
7g
Protein
33g
Carbs
5g
Fat