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Spelt loaf with sour cherries

Name: Spelt loaf with sour cherries
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Makes a 900g loaf (12 slices)
Cuisine: British recipes
Ingredients: 200g spelt flour; 200g strong white bread flour, plus extra to dust; 100g dark rye flour; 7g fast-action dried yeast; 100g mixed seeds; 2 tbsp olive oil, plus extra to grease; 1 tbsp maple syrup; 260ml warm water; 60g dried sour cherries; You’ll also need…; 900g loaf tin, lightly greased with butter and floured

Published: 7 Jun 17
Updated: 18 Mar 24

Crunchy seeds and dried sour cherries make this loaf a moreish, satisfying breakfast. We recommend eating it toasted, with lashings of butter and jam.

Easy
May 2017

Test kitchen approved

Makes a 900g loaf (12 slices)
Hands-on time 20 min, oven time 30 min, plus rising/proving

Crunchy seeds and dried sour cherries make this loaf a moreish, satisfying breakfast. We recommend eating it toasted, with lashings of butter and jam.

Dairy-free recipes

Nutrition: per serving

Calories: 222kcals
Fat: 6.4g (0.9g saturated)
Protein: 7.1g
Carbohydrates: 32.4g (1.1g sugars)
Fibre: 3.1g
Salt: trace salt

Per slice

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Ingredients

200g spelt flour
200g strong white bread flour, plus extra to dust
100g dark rye flour
7g fast-action dried yeast
100g mixed seeds
2 tbsp olive oil, plus extra to grease
1 tbsp maple syrup
260ml warm water
60g dried sour cherries

You’ll also need…

900g loaf tin, lightly greased with butter and floured

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Method

In a large bowl, combine all the flours, the yeast and seeds. In a measuring jug, mix the olive oil and maple syrup with the warm water.
Add the liquid to the dry mix and, using a wooden spoon, mix into a dough. Turn out onto a floured work surface and knead for 15 minutes until the dough is smooth and springs back to the touch. Knead in the cherries.
Shape the dough into a ball and put in a large greased bowl covered with cling film. Leave to rise in a warm place for at least 1 hour or until doubled in size.

Knead briefly and gently on a clean surface to knock out any large air bubbles. Form into a lozenge shape and put in the loaf tin, then leave to prove in a warm place for 30 minutes.
Heat the oven to 200°C/180°C fan/gas 6. Use a sharp knife to slash the top of the loaf, then dust with flour. Bake for 30 minutes or until risen with a deep golden crust. (The loaf will be heavy.) Leave on a wire rack to cool.