From the Anchor Yeast Kitchen
Spelt Poppy Seed Bread
Prep 1 hr 30 mins
Baking Time
30–35 mins
Total 2 hr 5 mins
Makes 1 Spelt Poppy Seed Bread
easy
Jump to Recipe
Save
Share
By
Anchor Yeast Kitchen
This delicious gluten free loaf is made with Spelt flour giving it a distinctive nutty taste, sprinkled with poppy seeds for an attractive finish & texture.
New to baking with yeast? Start with Dough Fundamentals in Learn.
Learn
Ingredients
500
g
Gluten-free Spelt Flour
( 4 x 250 ml / 4 cups )
5
ml
Salt
( 1 tsp )
60
ml
Poppy seed
( 4 tbsp / ¼ cup )
10
g
Anchor Instant Yeast
( 1 packet )
45
ml
Oil
( 3 tbsp )
250
ml
Lukewarm water
( 1 cup )
45
ml
Honey / syrup
( 3 tbsp )
1
Beaten egg, to brush
Poppy seed, to sprinkle
Method
Mix the Gluten-free Spelt Flour, salt and poppy seed together. Add the Anchor Instant Yeast and mix.
Mix the oil, lukewarm water and honey or syrup together and add enough lukewarm water to the flour mixture to form a soft dough.
Knead the dough until smooth and elastic, cover with greased plastic and leave to rest for 10 minutes.
Knock the dough down and divide in 3 equal pieces, making sure they are the same size.
Roll each piece into a 30 cm strand, as even as possible.
Place the strands next to each other, to make a 3-strand plait. Seal the 3 top ends together, allowing the bottom ends to lay downward. Place the strands slightly apart to plait together.
Place right hand strand under the middle strand and then left hand strand under the middle strand. Continue until the end and seal the dough together. Fold top and bottom ends under slightly to neaten.
Place on a greased baking tray and cover with greased plastic and allow to rise in a warm place until double in volume, about 30 - 35 minutes.
Brush with beaten egg. Sprinkle with poppy seed and bake in a preheated oven at 200 °C / 400 °F for 30 - 35 minutes.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
Shop Now
Reviews
There are no reviews yet. Be the first one to write one.
Leave a Review
Loved this recipe?
Join the baking club
New tested recipes and baking skills in your inbox - free.