Spelt loaf

See the recipe by Molino Soncini Cesare

Molino Soncini Cesare stone-milled spelt flour475g
water175 ml
baking powder2 tablespoons
olive oil2 tablespoons
linseed1 tablespoon
sunflower seeds2 teaspoons
salt1 teaspoon

Ingredients for the filling/topping


Preheat oven to 200ºC. Lightly oil a baking sheet. Sift the flour, baking powder and salt in a mixing bowl. Place the water, olive oil, flaxseed and sunflower seeds in a blender and liquefy. Fold this liquid into the flour and work it until it forms a dough. Turn the dough out onto a lightly floured surface, and using your hands, shape it into a flat round shape about 1 cm thick.
Slide the loaf onto the baking sheet and use a knife to score the top of the loaf to form the slices. Then using the prongs of a fork, make indentations all over the top of the loaf. Bake until it becomes slightly golden in color, about 15-20 minutes. Cut or break into wedges along the score lines and serve warm.


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