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Using wholemeal spelt makes for a much healthier option than standard high-gluten flours - it also adds a deliciously nutty flavour to your baking.
Recipe type: Bread
  • 600g (21oz / 5 cups) of spelt flour
  • ½ teaspoon of salt
  • 4 teaspoons of baking powder
  • 1 tablespoon of fennel seeds (optional)
  • 2 tablespoons of honey
  • 450ml of sheep yoghurt
  • 260ml of water
  • 1 tablespoon of pumpkin seeds (optional)
  • 1 tablespoon of sesame seeds (optional)
  1. Pre-heat the oven to 205°C (gas mark 6 / 400°F).
  2. Weigh out the dry ingredients in a bowl and combine thoroughly together.
  3. Mix together the wet ingredients in a separate bowl and then stir them through the dry. You should then start to develop a nice sticky, wet dough.
  4. Transfer the mixture to a lightly-floured loaf tin, sprinkle the seeds over the top and lightly dust with some of the remaining flour.
  5. Bake in the oven for 40-50 minutes - the bread is cooked when it is a lovely nutty brown, and when you remove it from the tin it should sound hollow when you tap it.
If you do not have a loaf tin, you can just cook the bread on a baking tray in the oven in much the same way. All you need to do is shape the dough into a round and score the top with a cross. Dust the baking tray with flour and bake away! If you want to make a smaller loaf, simply half the recipe
Recipe by Clove Food Co. at