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Three Grain Spelt Bread

Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Appetizer
Servings 4


  • ½ cup (60 grams) sunflower seeds
  • 3 ½ cups (1 liter) water
  • 4 tablespoons brown rice
  • 4 tablespoons quinoa
  • 4 tablespoons millet
  • 1 ¾ teaspoons fine sea salt
  • 3 cups (300 grams) spelt flour
  • 2 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • 9 tablespoons olive oil
  • 2 tablespoons apple cider vinegar


  • Pre-heat the oven to 180ºC. Line a 25 x 7 cm baking pan with parchment paper, and brush it lightly with olive oil.
  • Heat a skillet over medium-high heat, and toast the seeds for 5 to 8 minutes, or until golden brown.
  • In a pot, bring 2 cups of water to a boil. Add the grains, reduce the heat to low-medium, and cook, covered,  for 30 minutes, or until all the water has been absorved. Add ¾ teaspoons of fine sea salt to the cooked grains, and mix well to combine. Transfer the grains to a large bowl.
  • In another large bowl, combine the flour, baking soda, baking powder, and the remaining salt.
  • Add the olive oil, remaining 1 ½ cups of water, and the vinegar to the grains and whisk well.
  • Fold the grain mixture into the flour mixture, just until combined. Do not overmix – a few lumps won’t matter.
  • Pour the batter into the prepared pan and bake for 50minutes, or until a toothpick inserted into the center of the bread comes out clean.
  • Let the bread cool for 10 minutes in the pan, after which it should be transfered to a wire rack to cool completely before slicing. The bread will keep, wrapped tightly and stored in an airtight container, for up to2 days.
Keyword Three Grain Spelt Bread Recipe