Seeded Wholemeal Spelt Bread Recipe You MUST TRY!

Spelt flour comes from an ancient type of wheat which helps to create a loaf which is rich in fibre and other nutrients. 

This seeded spelt bread recipe is rich in nutty flavours and textures which goes really well with cheese such as mature cheddar. 

Spelt dough is nice to work with and fairly easy to make, don’t be put off by the higher water content. The dough continues to absorb water throughout the kneading processes and it might seem a bit sticky at first.

Having a nice soft sticky dough will result in a well risen soft bread.

Seeded spelt bread recipe image

Seeded Spelt Bread Recipe

This wholemeal seeded loaf uses spelt flour and mixed seeds for extra flavour and texture. Perfect for sandwiches or just eating on its own with butter.
5 from 1 vote
Prep Time 30 minutes
Cook Time 30 minutes
Rising & proving time 2 hours
Total Time 3 hours
Course Bread
Cuisine British
Servings 12 Thick slices
Calories 238 kcal


  • 2lb (1kg) bread/loaf tin
  • Mixer with a dough hook (optional)
  • Dough scraper
  • Large mixing bowl


  • 500 g Spelt Bread Flour We used Doves Farm Organic Spelt Flour
  • 7 g Dried yeast
  • 10 g Sea Salt Maldon if you have it
  • 350 ml Warm water
  • 30 g Butter
  • 1 Egg beaten
  • 100 g Mixed seeds and extra for sprinkling


  • Weigh out the spelt flour into the mixing bowl and add the salt and yeast without letting them touch each other in the bowl.
  • Make a well in the centre of the flour and add the softened butter along with the water and the mixed seeds.
    Image of spelt loaf ingredients
  • Bring the ingredients together until they're all combined, don't worry if the dough looks too sticky early on because it will continue to absorb water as it's kneaded.
  • Knead the dough on an oiled surface for 12-15 minutes if you're kneading by hand or for 10 minutes if you're using a dough hook.
  • Leave the dough to rise in a large mixing bowl until it's doubled in size, this will take at least an hour.

Stage 2 – shape the dough

  • Once the dough has risen, scrape it out of the bowl onto a lightly floured surface and dust the top of the dough with flour.
  • Fold the dough in on its self until a nice smooth top forms and shape so that it fits into the bread tin with any seams pointing downwards.
    Image of spelt loaf shaped dough
  • Oil the tin and spread it around using a piece of kitchen towel, if your tins are prone to sticking, you might want to dust with some flour too.
  • Place the dough into the baking tin, cover with a cloth and leave to prove for an hour or until the dough has doubled in size.
    Image of spelt loaf shaped dough in tin

Stage 3 – add the seed topping & bake

  • Preheat the oven to 220°C/230°F
  • Once the dough has proved, slash the top of the loaf with a serrated bread knife.
  • Gently brush the top of the loaf with beaten egg taking care not to let it go near the tin to stop the loaf from sticking to the tin as it bakes.
  • Sprinkle a handful of mixed seeds over the top of the loaf.
    Image of spelt loaf proved with seeds
  • Place in the oven and bake for about 30-35 minutes until the bread is crispy on the outside and golden brown.
  • To get the bread out of the tin without knocking the seeds off, place a folded tea towel over the top of the bread and turn upside-down. Leave the loaf to cool on a wire rack to cool.


Sodium: 350mgCalcium: 7mgVitamin C: 1mgVitamin A: 82IUSugar: 1gFiber: 6gPotassium: 78mgCholesterol: 19mgCalories: 238kcalSaturated Fat: 2gFat: 8gProtein: 9gCarbohydrates: 32gIron: 3mg
Keyword Brown bread, seeded bread, Spelt bread, Wholemeal bread
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If you like spelt bread then you might also enjoy making a granary (or malted flour) loaf, click the link below to see the recipe:

Granary Bread Recipe

Rachel Jones

Hi, I’m Rachel Jones, I’ve been baking bread for nearly 20 years now, and I’m excited to share my baking tricks with you at Loafy Bread. In the past, I baked on a professional level, but I no longer do that, because it’s physically exhausting! I still bake and cook all the time for my family and friends and to create new recipes for this site. Bread is in my genes, I was brought up on homemade bread and most of my close family are keen bakers, so my baking skills just happened naturally and have developed over time. Find more from Rachel Jones at where she helps visitors with food weights for cooking and calorie counting.

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