Spelt and Quinoa Bread

A quick loaf that is delicious when toasted for breakfast.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

Step: 2

Combine flour, sunflower seeds, chia seeds, salt, and baking soda in a bowl; mix in almond milk, quinoa, and molasses. Spread into the prepared loaf pan.

Step: 3

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Per Serving: 226 calories; protein 7.9g; carbohydrates 38.2g; fat 5.6g; sodium 394.2mg.

The quality of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as white bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.