Our kids have always loved Vogels Bread, especially with lots of butter, marmite and avocado - YUM! We don't buy bread anymore mainly because we don't eat a lot of wheat and are avoiding all products that contain vegetable oils. I am happy for the kids to eat wholemeal spelt as a grain instead of wheat, it still contains gluten but the gluten protein in spelt is easier to digest. This loaf is great; really moist, holds together well and I think it tastes like the real thing! I also have a Grain-free Seed Bread recipe if you are after a grain-free bread substitute.
Prep time: 10mins
Cook time: 50mins
Yield: One small loaf - 25 x 10cm
- 100g melted butter or coconut oil
- 1 cup wholemeal spelt flour
- 1/2 cup Pumpkin Seeds
- 1/4 cup Sunflower Seeds
- 2 Tbs Sesame Seeds
- 1/4 tsp sea salt
- 1/2 cup ground linseed
- 4 eggs
- 2 tsp baking powder (use a gluten-free aluminium-free one if you can)
- 1 Tbs apple cider vinegar
- 2/3 cup natural yoghurt
- Extra seeds for topping
- Preheat oven to 180c.
- Place pumpkin seeds and sunflower seeds in a food processor and pulse until reasonably finely chopped (mine were a mixture of fine and chunky)
- In a bowl combine spelt flour, sunflower seeds, pumpkin seeds, sesame seeds, and linseed.
- Add butter, eggs and yoghurt, whisk to form a thick batter.
- Stir through baking powder and apple cider vinegar.
- Spoon into a small, lined loaf tin.
- Bake for 50 mins until firm and golden (keep an eye on it - it is a bit like baking a cake)
- Remove from oven and leave to cool (or you can slice hot).
- Wrap in baking paper and store in fridge.
- Serve with soup or topping of your choice.