Spiced and Seeded Multigrain Loaf
Serves: 1 loaf
  • 2 cups sprouted/whole spelt flour
  • ½ cup rye flour
  • ¼ cup corn grits/polenta
  • ¼ cup steel cut oats
  • ½ cup mixed chopped nuts and seeds (ex: walnuts, pecans, hazelnuts, sunflower, pumpkin, sesame, chia and poppy seeds), plus more for garnish
  • ¼ cup coconut sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon coriander seeds - freshly ground
  • 1 tablespoon cumin seeds - freshly ground
  • 5 cardamom pods - freshly ground
  • ½ teaspoon cinnamon
  • ¼ cup millet - soaked overnight
  • 1 ⅓ cups plain kefir or yogurt
  • neutral coconut oil or other vegetable oil for oiling the baking surface
  1. Preheat oven to 400° F (200° C).
  2. Combine spelt and rye flours, corn grits, steel cut oats, nuts and seeds, sugar, salt, baking soda and spices in a large bowl. Drain and rinse millet and set aside.
  3. Make a well in the center of the flour mix and pour kefir/yogurt in, then add the millet. Mix by gradually incorporating flour into the kefir in a circular motion. You should end up with a very soft dough that's not too sticky. Turn the dough onto a well-floured working surface and gently roll into the flour. Shape into a round loaf.
  4. Place the loaf onto a well-oiled baking surface - a cast-iron pan or tray. Alternatively, put the dough into a well-oiled or lined loaf pan. Slice the top surface of the bread a couple times and sprinkle with nuts and seeds of choice. Bake for 40-45 minutes, until the crust is golden. The base of the bread should sound hollow when you tap on it.
If you don't have rye flour, use 2 ½ cups sprouted/whole spelt flour.
Recipe by Golubka Kitchen at https://golubkakitchen.com/spiced-and-seeded-multigrain-loaf-a-giveaway/