multi-grain spelt bread

How To Make multi-grain spelt bread

• 1

  Preheat your oven to 350'F. Spread the Sunflower seeds on a baking sheet and toast for 5-8 minutes.
• 2

  While the seeds are toasting, bring two cups of water to a boil and add the teff, amaranth, millet and quinoa grains along with 1/4 tsp. salt. Reduce the heat and simmer for 30-40 minutes. Watch this, it can cook faster, so check it now and again. The water should be absorbed when it's finished cooking. It will stick so be careful.
• 3

  When done, set the cooked grains aside in a bowl to cool.
• 4

  In another large bowl, mix together the flour, toasted sunflower seeds, baking soda, baking powder and remaining salt.
• 5

  Add the remaining 1 1/2 cups of water, oil and vinegar to the cooked grains and mix well.
• 6

  Fold the grains into this mixture to form a thick batter. I noticed the batter started to bubble a little with the leavening and the vinegar coming into contact.
• 7

  Be gentle with this, don't over mix it will just make it tough.
• 8

  Pour the batter into your 8x4 loaf pan and smooth the top.
• 9

  Bake 50-60 minutes or until a wooden skewer comes out clean when poked in the middle.
• 10

  Cool for a good 30-40 minutes before slicing. Due to the amount of grain it will crumble if you cut it when its warm.
• 11

  Enjoy!
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