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Seeded Vegan Wholemeal & Spelt Bread (Bread Maker)
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Built by the community using Vegan stoneground wholemeal and spelt bread with seeds to be nade in my tefal oain & delices bread maker, flour
A hearty, nutty loaf made with stoneground wholemeal and spelt flours, packed with seeds and naturally vegan. Mixed and baked entirely in your Tefal Pain & Délices bread maker for an effortless, deeply flavourful everyday bread with a wonderfully chewy crumb.
Cooking Ability Level
Prep
10 mins
Cook
240 mins
Serves
12
Difficulty
Easy
Budget
Cheap
Calories
185
Ingredients
- 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)
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 and spelt flour on top of the liquid, spreading evenly across the pan.
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
185
Calories
7g
Protein
30g
Carbs
5g
Fat