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Recipe of: © Monsieur Cuisine

Seeded spelt bread

MC plus
1 loaf
Ready in: 1:55 h
Preparation time: 15 min.
Created on: 04.08.2016
Last changes: 15.02.2018


  • 400 g wholegrain spelt flour
  • 1 tsp salt
  • 1 sachet of dried yeast (7 g)
  • 1 tsp honey
  • 1 tbsp oil (e.g. olive oil)
  • handful of seeds, to taste (e.g. linseed, sesame, sunflower or pumpkin seeds)
  • 1 egg yolk
  • 1 tbsp milk


  • loaf tin (8 × 23 cm)
  • fat and bran or breadcrumbs, for dusting the loaf tin


Per loaf:

  • calorific value
    7834 kj / 1871 kcal
  • protein: 67 g
  • carbohydrates: 280 g
  • fat: 49 g
Preparation time
15 min.
Ready in
1:55 h
  1. Place the flour, salt, yeast, honey, oil and 300 ml of lukewarm water in the blender jug and mix using the knead button. If you wish, you can add half the seeds to the mixture at this point, just before the mixing process comes to an end. The dough should still be slightly sticky yet come away easily from the sides of the container.
  2. Lightly grease the loaf tin and sprinkle with bran or breadcrumbs. Place the dough in the baking tin and bang the tin down onto a hard surface a few times so that the dough gets right into the corners. Cover with a clean tea towel, then leave the dough to rise in a warm place at a constant temperature for 1 hour, during which time it should expand to fill the loaf tin completely.
  3. Pre-heat the oven to 200 °C. Lightly beat the egg yolk and milk together and brush the mixture over the surface of the loaf. Sprinkle with the remaining seeds, then bake in the hot oven for 40 minutes. You can test whether the bread is ready by tapping the base with a spoon. If it sounds hollow it is ready to come out of the oven.
  4. Remove the bread from the oven, leave it to cool down for a while, then tip it out and allow to cool completely.


Bon appétit with Monsieur Cuisine