I’ve been wanting to create a healthy and simple bread recipe for a while now but I just haven’t had the confidence to do it.
There is absolutely nothing worse than spending money on expensive ingredients to then find out your bake has turned into utter shambles. No thank you. So my mission (quite literally) was to plan out the easiest bread recipe that required no rising time, no kneading and no faffing around.
My first initial idea for the recipe was rye bread – using inspiration from Jamie Oliver’s recipe. That was however, until tescos decided to sell out of all the rye flour and believe me, I didn’t try just one store! So, on the visit to my last tescos I had to find a substitute and alas, I picked up spelt flour – a flour that gives a sweet, nutty taste.
Spelt is know as an ancient grain and whilst it is a member of the same grain family to rye, wheat and oat. It is an entirely different species and has certain properties which make it in many elements, quite different. Due to spelt’s high water solubility, the grain can be absorbed by the body quickly, allowing easier digestion. Spelt contains a lot more protein, vitamins and nutrients than usual wheats.
With the bake itself, I didn’t really expect much. Although, I’ll admit that I was pleasantly surprised when it was ready to be removed from the oven.
The bread itself came out so incredibly light and fluffy with a perfectly crisp top and edges. Plus, it rose well too – bonus! Spelt bread certainly isn’t dense like other breads so it won’t leave you feeling heavy and bloated after.
However, with bread comes toast. Am I right? And with toast comes a delicious spread of some sort. So, low and behold the sweetest, jam-like jam I’ve ever made! My raspberry chia seed jam is stupidly simple to make, contains 5 cupboard ingredients and you can use it for practically anything – not just for topping the bread/toast with! I love adding it to my porridge or on top of my favourite pancake recipe.
The chia seeds in the jam are full of nutrients and healthy fats so pop some of it on your toast in the morning and it keep your energised and full for a few solid hours!
The combination of both the bread and jam is a match made in heaven. The jam really does compliment the sweet, nutty taste of the spelt bread. However, if you’re more of a savoury person then i’d top with some avocado juiced with lemon. Mmmm, mmm. Another perfect combination.
With all of that said, let’s get baking.
250g wholemeal flour, plus extra for dusting
100g spelt flour
1 tsp bicarbonate of soda
1 large egg
300ml 0% natural yoghurt
Sprinkle sunflower seeds (for topping)
1 tsp Extra virgin olive oil
3 tbsp chia seeds
125ml almond milk
1 tsp vanilla extract
1 tbsp Sweet Freedom fruit syrup (or maple syrup)
2 handfuls frozen raspberries
Begin by pre heating your oven to gas mark 5.
In a bowl combine together the wholemeal flour, spelt flour, oats and bicarbonate of soda and mix together.
In another bowl whisk together your egg and natural yoghurt until both are fully combined together.
Using a fork, mix together the wet mix to the dry. Once both mixtures have combined use your hands (floured) to bring the dough together in a bread ball shape.
Once you have a ball shape, place it onto a floured baking tray and slowly flatten it so it’s roughly 4cm high. With a knife, score a cross into the top of the bread – going halfway into the bread itself.
With a oil brush, lightly brush the top of the bread with extra virgin oil (not too much) and sprinkle with some sunflower seeds.
Now you’re ready to place your bread into the middle of the oven to bake for 45/50 minutes.
To test your bread is ready tap the bottom of the bread and if you hear a hollow noise then it’s done. If not, pop it back into the oven until ready.
Take the bread out of the oven and place onto a wired rack and leave to cool.
Whilst this is cooling you can make your raspberry jam.
In a pan add all your ingredients and bring to the boil. Mix the mixture and bring the heat down to simmer for 15 minutes. By now you should have a jam like consistency. Pour the mixture into a jam jar (or pot) and leave to cool.
Once both the bread and jam has cooled you can now serve both of them up. This is a real afternoon treat and I just love the combination of both.
To store your bakes – pop the jam into the fridge and it should last up to a week. For the bread – wrap it up well in cling film and pop into an air-sealed box. This too should last up to one week. OR, for both – you can pop them in the freezer and use when desired.
Enjoy – I’m sure you will!
As usual, I love seeing all of your bakes so make sure to tag me on Instagram – @hannahandfitness.
Recipe Inspiration: Jamie Oliver’s Rye Bread Recipe