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Today I fancied making Hubby & I a loaf, we’ve been Wheat free for nearly a year now & for the first 6 months we had no baked goods at all, but after getting over 4 stone off (63 lbs in total) I felt like I could stop being so strict with myself & was looking for Wheat free ways to bake. I came across ‘Spelt’ Flour & thought it would make a good substitute for Wheat in our baking, since it still has gluten in it, it makes a good loaf.

Spelt is an ancient relative of modern Wheat & the Wholegrain has a lovely nutty flavour to it.

This Recipe also includes some Linwoods – Milled Flaxseed with Almonds, Brazil Nuts & Walnuts.

Lets start with the ingredients that we’ll need:


500g Wholegrain Spelt Flour

1 tsp Salt

1 Sachet(7g) Quick Yeast

1 tbsp Honey

400ml Warm Water

1 tbsp Olive Oil

75g Milled Flaxseed (with nuts)

I make one large 2lb Loaf, but you could make two small 1lb loaves if you prefer.


The Oven gets preheated to 200C/Fan 180C/400F/Gas 6

1- Weigh the flour into a bowl & add the yeast on one side & the salt on the other.

2- Measure the Warm Water & stir in the Honey, & then mix into the flour.

3- Add the Olive Oil & mix well.

4- Oil your work surface & turn the dough out, knead for a while until it becomes less sticky, then knead in the flaxseed.

5- Flour your work surface so you can shape your dough & place into a well oiled loaf tin.

6- Cover & leave to rise for about an hour, depending on how warm your kitchen is.

7- Bake in your preheated oven for about 45 minutes.


As you can see it makes a Beautiful Loaf of Bread, perfect for Sandwiches or Buttered Toast. It also keeps well for the next day. Enjoy.



Did this Recipe again today but exchanged the Flaxseed for 50g Sunflower seeds & split the dough into 9 balls, placed on a baking sheet & baked for 20 minutes.