Put the seeds in a mixing bowl, pour warm water over them and let soak for about 15 minutes.

Add the remaining ingredients and knead with a handheld mixer (dough hook) for about 6 – 7 min. at slow speed until a smooth dough forms. It is important to use dry yeast. 

Pour the very soft dough into a 25 – 30 cm long baking tin.

Place the baking tin on the middle shelf of the (not yet preheated) oven and let it rest for about 30 minutes.

Heat the oven to 190 – 200 °C (convection) and bake for about 50 minutes.

Remove the spelt bread from the mould and let it cool down on a cake rack.

Please note:
Every oven is different. Please adjust the individually required baking times and temperatures accordingly.

Additional recipes
Picture Swabian spelt wholemeal flutes
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