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Spelt Loaf with Fennel and Cumin

Prep Cooking Serves
10 mins 120 mins 4 Adults

By The Devilled Egg | Online Cookery School


  • 250g strong white bread flour
  • 225g spelt flour
  • 1 tbsp of Fussels Garlic Rapeseed Oil
  • 1 teaspoon salt
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of fennel seeds
  • 1 teaspoon caster sugar
  • 1 teaspoon easy blend yeast
  • 150ml warm milk
  • 1 egg, beaten
  • 150ml warm water


Makes 1 loaf (you can use fresh herbs like chives dill or wild garlic for a tastier finish).

Mix the flours and salt together in a bowl and then stir in the sugar and yeast.

Make a well in the centre of the flour and pour in the warm milk, beaten egg, oil and enough of the water to form a soft, wet dough.

Knead the dough for 10 mins until smooth (use a little flour if necessary).

Put the dough in a lightly floured bowl, cover with a clean tea towel.

Leave to rise in a warm place until doubled in size.

Shape into a large loaf, cover with tea towel and leave to rise for another 30 minutes.

Heat oven to 200C.

You can brush the bread with more beaten egg, sprinkle with flour or slash with a sharp knife for an attractive finish.

Bake for 45-55 minutes until deep golden brown, well risen and sounds hollow when tapped underneath.

Leave to cool and enjoy.


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Choose Three of the Following

Trio Of Flavoured Rapeseed Oil for Cooking


Smoked Rapeseed Oil (Pack Of 3)


Garlic Rapeseed Oil (Pack Of 3)


Chilli Rapeseed Oil (Pack Of 3)


Sicilian Lemon Rapeseed Oil (Pack Of 3)


Truffle Infused Rapeseed Oil (Pack of 3)


3 X 500ml Bottles Of Cold Pressed Rapeseed Oil