Whole spelt flour  (I usually don’t measure the flour; I just keep adding flour until it is not too sticky when forming   the loaves)

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1/2 cup flax seeds

1/4 cup sesame seeds, roasted

2 1/2 cups warm water

½ Cup warm water for the yeast and sweetener

2 tablespoon lemon juice

1 tablespoon salt

1/2 teaspoon honey or sucanat

1 ¼ Tablespoon Yeast



Roast the sesame seeds and set aside. Grease 2 large or 3 small bread pans. Dissolve yeast and sweetener in the 1/2 cup of water. Place the 2 1/2 cups of water in a large bowl and add the salt, lemon juice, and the (yeast, honey and water solution), then slowly add part of the flour (not too much that it is too thick to whisk), whisk it in with a hand whisker, or mix in a mixer 8 minutes, add the rest of the flour and the seeds and mix until a smooth dough is formed that does not stick to clean hands. Form loaves and put into loaf pans and let dough rise until it doubles. Preheat oven 400 F and bake for 10 minutes and then bake at 350 for 35 minutes or until browned. The bread should come out of the pans easily when they are done.

Whole Wheat Bread

Using the Kitchen Aid Mixer or better yet, a Bosch mixer.

1 Qt hot water

1 slightly heaping T yeast

1 T salt

2 T. molasses

1/8 – 1/4 Cup honey

1T.  lemon juice

Whole Wheat Flour (Freshly ground is best.)

Place hot water in the kitchen aid mixing bowl with yeast, honey and molasses. Let this stand for a minute; add salt & lemon; while mixing with the kneading hook add flour one cup at a time until the dough comes up off of the bottom of the bowl, continue mixing for 8 minutes. Then place the dough in a warm place until it doubles in size. Knock down and add more flour if the dough is sticky.  Separate into loaves and place in oiled loaf pans, and raise again. When it doubles in size, turn on the oven (with the bread still in the oven if you are raising it in the oven) and bake for  35 -45 minutes at 350. Bread should come out easily from the pans if they are done.