Multi-Grain Spelt Bread

Jo Zimny


This is not sweet since it has no sugar in it. It's delicious warm with some Vegan Earth Balance on it or even some honey would be nice. I didn't put the cooking time in the details but will elaborate in the directions.


★★★★★ 1 vote

40 Min


  • 1 3/4 tsp
    sea salt
  • 3 c
    whole spelt flour
  • 2 1/2 tsp
    baking chocolate, semi-sweet
  • 1/2 tsp
    baking powder
  • 9 Tbsp
  • 2 Tbsp
    apple cider vinegar
  • 1/2 c
    sunflower seeds, roasted
  • 3 1/2 c
  • 3 Tbsp
    teff seeds
  • 3 Tbsp
  • 3 Tbsp
  • 3 Tbsp
    quinoa, cleaned

How to Make Multi-Grain Spelt Bread


  1. Preheat your oven to 350'F. Spread the Sunflower seeds on a baking sheet and toast for 5-8 minutes.
  2. While the seeds are toasting, bring two cups of water to a boil and add the teff, amaranth, millet and quinoa grains along with 1/4 tsp. salt. Reduce the heat and simmer for 30-40 minutes. Watch this, it can cook faster, so check it now and again. The water should be absorbed when it's finished cooking. It will stick so be careful.
  3. When done, set the cooked grains aside in a bowl to cool.
  4. In another large bowl, mix together the flour, toasted sunflower seeds, baking soda, baking powder and remaining salt.
  5. Add the remaining 1 1/2 cups of water, oil and vinegar to the cooked grains and mix well.
  6. Fold the grains into this mixture to form a thick batter. I noticed the batter started to bubble a little with the leavening and the vinegar coming into contact.
  7. Be gentle with this, don't over mix it will just make it tough.
  8. Pour the batter into your 8x4 loaf pan and smooth the top.
  9. Bake 50-60 minutes or until a wooden skewer comes out clean when poked in the middle.
  10. Cool for a good 30-40 minutes before slicing. Due to the amount of grain it will crumble if you cut it when its warm.
  11. Enjoy!

Printable Recipe Card

About Multi-Grain Spelt Bread

Course/Dish: Other Breads

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