Spelt Seed Bread

A combination of two recipes I developed. You can use unsweetened almond milk, soy milk or hemp beverage instead of the 1% milk. Honey can be substituted for the white sugar, if desired. Makes a 2 lb. loaf that almost fills my 3 lb. Black and Decker loaf pan. I haven't tried a 1 lb loaf in my old B&D bread maker with a 1 1/2 lb. loaf pan but I suspect it should work. 1 cup of seeds is needed. The recipe below is what I use but you should be able to use any combination of seeds you have available to make up the 1 cup.

• Ready In: 2 hrs 30 mins
• Serves: 16
• Yields: 2 lb. loaf

Ingredients

• 1 1⁄2 cups 1% low-fat milk (microwave on high for 1 minute)
• 2  tablespoons canola oil
• 2  tablespoons white sugar
• 1 1⁄4 teaspoons salt
• 4  cups  spelt flour, light or white
• 1  teaspoon xanthan gum (optional)
• 2  tablespoons  hemp seeds (aka hemp hearts)
• 2  tablespoons  chia seeds
• 3  tablespoons sunflower seeds, hulled raw unsalted
• 2  tablespoons pumpkin, hulled roasted unsalted
• 2  tablespoons sesame seeds, raw unsalted
• 3  tablespoons flax seeds
• 2  teaspoons instant yeast (bread machine yeast should work too)

Directions

1. Measure and mix flours, xanthan gum (optional) and seeds in large bowl.
2. Please ingredients in loaf pan in order suggested by manufacturer. (The above order is for my Black & Decker bread machine).
3. Set to Rapid Bake, 2 lb. Loaf, Light Crust.
4. Let cool on rack for 40 to 45 minutes. Wrap in plastic bag (I use a Ziplock). Can be sliced and frozen.