Easy Whole Grain Spelt Bread with Flax and Sesame

• Vegetarian

• Condiments

  • 2 tbsp Honey

• Baking & Spices

  • 2 tsp Active dry yeast
  • 2 tsp Salt
  • 2 tbsp Sesame seeds
  • 4 1/2 cups Spelt flour, whole grain

• Nuts & Seeds

  • 1/4 cup Flax seeds

• Liquids

  • 1 3/4 cups Water

Found on leelalicious.com

Description

Ingredients

• 4-1/2 cups whole grain spelt flour
• ¼ cup flax seeds
• 2 tablespoons sesame seeds
• 2 teaspoons active dry yeast
• 2 teaspoons salt
• 1-3/4 cups water (room temperature)
• 2 tablespoons honey

Directions

• In large bowl whisk together spelt flour, flax and sesame seeds, yeast and salt until combined.
• Add water and honey and stir until a dough starts to form. Turn out on a flour surface and knead into a firm dough ball. Alternatively, you can make the dough in a stand mixer with dough cook attachment.
• Place the dough into a clean bowl, cover with a dry kitchen towel and let it rise until doubled in size (about 1.5 hours).
• Lightly grease a loaf pan (9x5 inches). Turn the risen dough out onto a floured surface and form into a loaf shape. Place the dough in the loaf pan; seam side down. Sprinkle the top with sesame seeds. Make a few diagonal cuts across the loaf surface. Cover and let rise 30 mins to 1 hour. The loaf should look obviously bigger than before, but doesnt exactly have to be doubled in size.
• Preheat oven to 450 F. Bake the spelt bread loaf for about 30 minutes until the top is golden brown and crusty. Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool fully.
• Tightly wrapped the spelt bread loaf keeps for about 4 days at room temperature. You can also wrap it airtight and freeze for later.