I recently discovered fleawort seeds (well I had heard of them before but somehow never managed to buy them) and immediately fell inlove (call me weird, but I did). Normally I add a teaspoon or two to my breakfast muesli bowl but, as I discovered, they are a treat in bread as well. Fleawort seeds have a regulative effect on the digestive system due to their high levels of fiber. Should you not have those seeds at home just replace them with flaxseed.
- 250g spelt flour
- 250g whole wheat flour
- 2 tsp salt
- 1 tsp dried herbs (such as thyme, oregano, rosemary…)
- 4 tbsp pumpkin seeds
- 4tbsp sesame seeds
- 4 tbsp fleawort seeds
- 4 tbsp oats + a handful for topping
- 42g fresh yeast or one sachet of dried yeast
- 500ml lukewarm water
- 1 tbsp brown sugar
How it’s done
First of all preheat your oven to 180°C (about 350 °F0 . Grease a loaf pan with a little coconut oil or line it with parchment paper.
Combine the flours, herbs, seeds and oats in a big bowl and mix thoroughly. Continue with dissolving the sugar and yeast in the lukewarm water. Then simply add the liquid to the dry ingredients and mix well until you get a sticky dough. No kneading, just good quality mixing.
Transfer the dough into the loaf pan and sprinkle with a handful of oats. Put the pan into the oven. Bake for about 60-70 minutes. Once the bread is done (you might want to check with a skewer) turn off the heat and leave to cool . Best enjoyed with fresh butter or our simple sproutet lentil hummus.
x Sophie x
We would love to see your creations. Just post your photo on Instagram with #thevitalsisterscreations