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thermomix spelt and seed loaf

Spelt and seed loaf

5 from 2 votes
Prep Time: 2 hours
Cook Time: 1 hour
Total Time: 3 hours

This spelt and seed loaf is prepared in three minutes, using the Thermomix, and one of the fluffiest and juiciest loaves of bread out there. 

So tasty and perfect for sandwiches. Baking bread can be a daunting task but this spelt and seed loaf is just so perfect if you are new to baking or you just want something super tasty that is ready in minutes. 

It involves virtually no manual labour and once the dough is kneaded, all you need to do is to wait patiently until it has risen and then bake it. One of my top tips for the perfect loaf is to leave it to rise slowly and steadily. Patience is so important and before you get tempted to put it in the oven after 30 minutes because you think it must be ready by now, give it another 30 and you will see at the end how much fluffier it gets. 

Also, another really important trick is to be patient once it is baked. Don't try and cut into the bread when it is still warm, after it comes out of the oven it will continue to bake for at least another 10-15 minutes. If you have experienced the 'soggy' middle, you have probably been a little impatient (there is nothing wrong with that, I've had it so many times) but the longer you can bring yourself to wait the better it will be at the end. 

A fluffy loaf needs some time to cool and fully develop its aromas. If you have any questions about baking bread, why not come to one of my bread baking classes or leave me a comment and I will get in touch with you.


  • 500 g spelt grain
  • 100 g whole almonds
  • 100 g mixed seeds pumpkin, sunflower etc.
  • 1 Tbsp dry active yeast or 30g fresh yeast
  • 2 tsp sea salt
  • 30 g balsamic vinegar
  • 450 g water
  • 1 tsp bread spice optional, or 1/2 tsp cumin seeds, 1/2 tsp caraway seeds
  • 1 tsp dark brown sugar


  1. Prepare a 2-pound loaf tin by lining it with greaseproof paper. Set aside.

  2. Place 250g spelt grain in the mixing bowl. Blitz 40 Sec. / Speed 10. Transfer into a bowl and set aside.
  3. Add the almonds to the mixing bowl and blitz 3 Sec. / Speed 6. Transfer into the bowl with the spelt.
  4. Place the remaining 250g spelt grain in the mixing bowl. Blitz 1 Min. / Speed 10. Add the milled spelt and chopped almonds, mixed seeds, yeast, salt, balsamic vinegar, water, bread spice and sugar and knead 3 Min. / Kneading function.
  5. Pour the dough into the prepared loaf tin and cover with a tea towel. Leave to rise for 1 hour.
  6. Five minutes before you want to bake the bread switch on the oven to 220°C / 200°C Fan / Gas Mark 8. Place the loaf in the oven and bake for 50 minutes - 1 hour until the bread sounds hollow when tapped. Remove from the loaf tin and place on a wire cooling rack. Leave to cool entirely before slicing. Enjoy!
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  1. Priscilla on June 13, 2017 at 1:19 am

    Hi Sophia,
    How much spelt flour (grams) should I be using if I’m not milling grains?


    • Weehooey A Weehooey A on June 16, 2017 at 11:36 am

      Hi Pricilla, it would be 500g of spelt flour, just make sure to use the whole grain spelt flour instead of white spelt flour. Works better. x

  2. Tracy on June 14, 2017 at 3:58 am

    Hi Sophia,
    When you say Spelt Grain – are you talking Spelt Flour? Not sure if it is the same in Australia.

    • Weehooey A Weehooey A on June 16, 2017 at 11:35 am

      I am talking the whole grain of spelt. The flour is the milled version. You could use spelt flour, just make sure it is wholegrain spelt flour. x

  3. kip on June 22, 2017 at 11:27 am

    Hi Sophia,
    what are the measurements for a 2 pound loaf tin? Thanks x

  4. Carol on August 11, 2017 at 9:48 pm

    Hi Sophia.
    I made this ,but it wasn’t fluffy.
    What have i done wrong?

    • Weehooey A Weehooey A on August 22, 2017 at 5:56 am

      Hi carol I suspect it hasn’t proved enough. Next time try to leave to prove for longer until it has definitely doubled in size and then bake it x

  5. RumblingTummy on January 15, 2018 at 7:01 am

    Is this a high water ratio recipe? I have done it and it was so watery.

    • Weehooey A Weehooey A on February 19, 2018 at 10:12 am

      For spelt dough and rye dough you need a more watery mixture which helps lift the dough up better in the oven. It should be runny as it is proved in the tin directly 🙂

  6. carol on June 26, 2018 at 6:50 am

    Hi Sophia. Made the spelt and seed loaf. It was really heavy. I put it in a warm oven to rise as it is so cold here at the moment.
    heard to put in warm oven so it rises. I think that was a no no.. I’m new to this and really want to succeed in bread making..

  7. Cheryl on December 28, 2018 at 3:12 am

    looks amazing.
    1) Do we use raw almonds? No need to soak?
    2) can I use coconut sugar instead?

    • Jesse S Jesse S on January 17, 2019 at 3:16 pm

      No need to soak the almonds, I would use raw almonds and yes you can use coconut sugar 🙂

  8. Louise Lindgaard on December 30, 2018 at 2:12 pm

    Hi Sophia! 🙂
    Would it be possible to use rye grains our flour as a substitute for the spelt? (We Danes love our rye).

    • Jesse S Jesse S on January 17, 2019 at 3:17 pm

      Yes of course 🙂 You might need a little extra water as rye loves to soak up water 🙂

  9. Mal on January 1, 2019 at 3:47 pm

    Once baked and taken out of the oven, should you leave it in a tin until it cools down? Thanks in advance:)

    • Jesse S Jesse S on January 17, 2019 at 3:17 pm

      I would take it out after about 15 minutes.

  10. Wendy on May 16, 2019 at 4:27 am

    Just made this loaf. OMG it’s so delicious! Love the crunch of the nuts and seeds and the softness of the crumb. I left my tin on top of the coffee machine to prove, worked really well.

  11. Mpilip on May 16, 2019 at 8:28 am

    Would it be possible to use sourdough starter instead of yeast in this recipe? If yes how much grams and how would you change the whole process of preparing the bread ?

    • Sophia H Sophia H on May 17, 2019 at 10:24 am

      Yes of course I would follow closely with the rye bread recipe I have on the blog that uses the sourdough starter and you can then follow the same method to make this one with sourdough 🙂

  12. Janine on August 15, 2019 at 9:36 am

    Hi Sophia, I’d love to make this for my daughter to take to school but in Australia we can’t anything with nuts in it due to a high incidence of allergies. Can the almonds be replaced with something other than nuts? E.g. a similar quantity of other seeds? Thanks 🙂

    • Sophia H Sophia H on February 11, 2020 at 11:27 am

      Of course, any seeds 🙂 Same quantity.

  13. Amber on December 11, 2019 at 1:40 pm

    Hi! I live in Mexico and not sure if spelt flour or grain is available. Can I substitute with regular whole grain wheat flour or white flour? What would work best?

    • Sophia H Sophia H on February 9, 2020 at 8:30 am

      Absolutely. That would work.

  14. Kristy on February 15, 2020 at 11:29 pm

    Hi Sophia,

    Love this recipe. Would I be able to adapt it to make bread rolls?

    If so, how do I change the proof time for the second (shaped) proof and the baking time?

    Thanks & hello from Canada!

  15. Jo Gilpin on February 20, 2020 at 9:27 am

    Hi Sophia,
    How can I adapt the recipe using sour dough starter that I have?
    Jo Gilpin

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