Oil-free seeded bread

Attachment 246

Recently a family member has been diagnosed with heart and vessel disease, seemingly through a lifelong diet of dairy and meat consumption. So I have been on the lookout for recipes that do not contain oil, minimal salt and also don’t look and taste like cardboard!

so here is a recipe for oil free, seeded bread, it has a fantastic taste, but I will be honest this is a bread that needs to be eaten on the day or a day later, there after croutons and toast will just about stretch it’s usage out. It is a very dense bread and two slices will see you full for most of the day.

Makes 1 small loaf

350g Spelt flour
60g Porridge oats
1 teaspoon bicarbonate of soda
2 tablespoon coconut sugar
100g Sunflower seeds
225ml warm water
Pinch of Salt


1, Preheat the oven to 220 C, line a medium sized loaf tin with parchment paper

2, Place all the ingredients into a bowl and mix well to remove any lumps

3, Add the warm water and mix well using your hands until the mixture comes together in the form of a dough

4, On a lightly floured surface, knead the dough for 5 minutes until it forms a soft ball.

5, once the dough feels firm and bounces back slightly when you push it with your finger, mould it into a rectangle and place it into the lined tin, top with a sprinkle of seeds or oats

6, Using a knife, score the top of the loaf to create one long line down the middle

7, Bake for 40 - 45 minutes, until the top begins to brown and you can pull a knife out of the middle without any mix sticking to it, Leave to cool completely on a wire rack before slicing.