Avocado, organic boiled eggs and homegrown garden herbs on mum’s wholemeal seeded spelt loaf. The only way to start the day. Oh and with a cup of joe of course!
We have the best mum in the world. We didn’t have any spelt loaf left in the fridge and we weren’t getting a delivery for a couple of weeks so our lovely mum did some baking. Not only did she bake us a wholemeal seeded spelt loaf, she also baked a gluten free vegan loaf (will post recipe when she has refined a little more). We have thoroughly enjoyed this bread in the mornings with our usual combinations of avocado, eggs and homegrown herbs. Mum’s dedication to her veggie patch and herb garden is just too cute to handle. A couple of days ago she picked some eggplants and they were just so tiny and beautiful.
Anyway, as many of you would probably already know from our instagram, we absolutely love to start our day with a balanced, savoury breakfast. Our favourite is avocado, herbs and organic boiled eggs on spelt toast. No porridge and stewed fruit for us in the mornings – we find starting the day on sugar and dairy is too ‘heavy’ for our digestive systems.
So, thanks to our mum for this fantastic recipe! Hope you enjoy xx
– Yeast (fresh or dry)
– 1 1/2 cups of wholemeal spelt flour
– 1 1/2 cups of white spelt flour
– 1 1/2 cups of warm water
– 1 tablespoon of maple syrup
– 2 tablespoons of linseeds
– 2 teaspoon of oats
– 1 teaspoon of olive oil
– 1 1/2 tablespoons of salt (Himalayan salt would be ideal here)
– 2 teaspoons of milk
Place yeast, maple syrup and warm water in a jug. Whisk to dissolve yeast. Stand in a warm place for 10 minutes or until frothy.
Sift flours into a large bowl. Stir in salt, 1 1/2 tablespoons linseeds, 1 tablespoon oats, yeast mixture and olive oil. Mix and turn out onto a lightly floured surface. Knead for 5 minutes or until smooth and elastic . Place in a large, lightly greased bowl. Cover with a wet towel and set aside in a warm place for 1 hour or until doubled in size.
Preheat oven to 200°C/180°C fan-forced. Lightly grease a loaf pan (coconut oil would work). Combine remaining linseeds and oats in a bowl. Set aside. Using your fist, punch dough down. Knead until smooth. Shape into a log. Place in prepared pan and cover. Set aside in a warm place for 30 to 40 minutes or until dough has almost doubled in size.
Brush top with milk. Sprinkle with linseed oats mixture. Bake for 30 to 35 minutes or until dark golden and hollow.
Thankyou to our gorgeous mumma for this glorious recipe!