Ingredients
Spelt and Pumpkin seed Bread (lower GI, higher protein, multigrain and seeds)
- 300 g spelt flour
- 200 g Baker's Flour
- 1 tsp salt
- 500 g water, Lukewarm
- 2 tsp dried instant yeast
- 90 g pumpkin seeds, Or sunflower seeds, or a mixture
- 40 g seeds, hemp, (I used ground)
- 2 level teaspoons bread improver, Or apple cider vinegar
- 1/3 cup --- quinoa, Tricolour or other
- 2 level teaspoons chia seeds
- 2 heaped tbsp rolled oats, Or quinoa flakes to top
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. weigh out 500g lukewarm water (I put an ordinary Mixing bowl on top of the TM bowl and lid so I can use the scales)
2. Add yeast to bowl, stir and set aside for now
3. Measure into TM mixing bowl 2 types of flour, hemp seeds and pumpkin seeds, salt and bread improver (if using apple cider vinegar for improver don’t add it here), mix to combine based on result wanted below.
4. For chunky seeds mix 20sec 2.5
"Counter-clockwise operation" forward and 25 seconds 
"No counter-clockwise operation" reverse 2.5.
5. For blended “whole meal” like texture mix per above then blend 6 seconds"Counter-clockwise operation" on speed 6.
6. Add reserved yeast/water mixture to TM bowl
"Closed lid" (and apple cider vinegar if using in place of bread improver) and use 
"Dough mode" knead function for 2 minutes. Keep dirty mixing bowl for step 7.
7. Move mixture into mixing bowl, it will be quite wet (cake mixture like consistency). Add 1/3 cup quinoa and 2 tsp chia seeds and stir by hand to combine.
8. Let sit while oven preheats to 200 degrees Celsius (fanforced). I put mine in a water bath to keep warm but probably isn't necessary.
9. Line or grease a loaf pan, and once oven preheated pour mixture into pan, smooth the top with a spoon and sprinkle toppings such as oats on top.
10. Put in oven for 1 hour. The loaf will be golden brown and when tapped with the flat end of a knife will sound hollow.
11. Leave in pan for 2 mins to cool, then transport onto a board to cool fully.
Adapted from : https://klaraslife.com/en/quick-spelt-bread-recipe-with-hemp-and-sunflower-seeds/?cn-reloaded=1
Recipe is not suitable for bread rolls as the dough consistency is very wet before pouring into the baking dish
Tip
Not suitable for bread rolls as mentioned at bottom of recipe.
You can leave out additional quinoa and chia seeds but as I use additional fibre and protein to moderate my blood sugar levels I added
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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