Spelt loaf with fennel and cumin

This is a versatile recipe and you can use fresh herbs like chives dill or wild garlic for a tastier finish.


  • 250g strong white bread flour
  • 225g spelt flour
  • 1 teaspoon salt
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of fennel seeds
  • 1 teaspoon caster sugar
  • 1 teaspoon easy blend yeast
  • 150ml warm milk
  • 1 egg, beaten
  • 1 tbsp garlic rapeseed oil
  • 150ml warm water


Mix the flours and salt together in a bowl
Stir in the sugar and yeast
Make a well in the centre of the flour and pour in the warm milk, beaten egg, oil and enough of the water to form a soft, wet dough
Knead the dough for 10 mins until smooth (use a little flour if necessary)
Put the dough in a lightly floured bowl, cover with a clean tea towel
Leave to rise in a warm place until doubled in size
Shape into a large loaf, cover with tea towel and leave to rise for another 30 minutes
Heat oven to 200C
You can brush the bread with more beaten egg, sprinkle with flour or slash with a sharp knife for an attractive finish
Bake for 45-55 minutes until deep golden brown, well risen and sounds hollow when tapped underneath
Leave to cool and enjoy