Danish spelt, wheat & yoghurt bread

Danish spelt, wheat & yoghurt bread

1 medium loaf
Cooking time
60 mins
Deidre Rooney

This is a nice soft loaf with a good tangy flavour from the yoghurt.

From the grocer


Quantity Ingredient
18g dried active yeast
1/2 teaspoon soft light brown sugar
100g wheat grain
200g wholemeal flour
200g spelt flour
1 teaspoon salt
200g plain yoghurt
1 tablespoon sunflower oil, plus extra for oiling
sunflower kernels, for sprinkling


  1. Mix the yeast with the sugar and 80 ml lukewarm water, and leave somewhere warm for 15 minutes or so while it froths. Put the wheat grain in a saucepan with 250 ml cold water and bring to the boil.
  2. Reduce the heat to a simmer and cook, uncovered, for 15 minutes. Don’t let the grain boil dry. Drain and reserve the cooking liquid – you should be left with about 50–75 ml. Tip the grain into a bowl and leave to cool.
  3. Sift the flours and salt together and put the bran collected in the sieve back into the flour. Mix the yoghurt into the yeast mixture and pour this into the middle of the flour. Add the oil, the grains and the reserved cooking liquid. Gradually bring the dry ingredients into the wet ones and mix together with your hands until you have a soft dough. Add a little more water or flour as needed.
  4. Knead for 10 minutes by hand or about 6 minutes in a mixer with a dough hook. Place in an oiled bowl and roll the dough around to coat. Cover with oiled plastic wrap and leave somewhere warm for 1 hour, or until the dough has doubled in size.
  5. Preheat the oven to 200°C. Lightly oil a baking tray. Knock the dough back for 30 seconds or so, form into a round loaf shape and place on the prepared baking tray. Cover with the oiled plastic wrap again and set aside somewhere warm until it has doubled in size.
  6. Brush the top with water and sprinkle on the sunflower kernels.
  7. Bake for 45 minutes. Test for doneness by sliding the bread off the baking tray and tapping it on the underside – the bread should sound hollow.
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