I made this bread for the Julbord (“Christmas table”) which is the main meal served during Christmas (on the 24th December). However, the spiced savoury loaf packed with nutritious spelt flour, dried fruit and seeds, is perfect all year round, so don’t wait until next Christmas to try it!
What makes this bread even simpler is that it doesn’t include yeast, which means no tiresome and laborious kneading involved! The lack of yeast creates a denser, slightly drier bread, but it is perfect when you haven’t got time to let the bread dough rise.
- 1/2 teaspoon cumin
- 1/4 teaspoon cardamom
- 1/4 teaspoon ginger
- 1/4 teaspoon cinnamon
- 25g flaxseed
- 2 teaspoons bicarbonate (baking) soda
- 25g sultanas (or raisins)
- 35g dried apricot
- 275g spelt flour
- 40g oats
- 400g gräddfil (alternatively use sour cream or yoghurt)
- Pumpkin and Sunflower seeds (for sprinkling)
~ Pre-heat the oven to 175°C and line a 1.5 litre loaf tin with grease-proof paper.
~ Mix the cumin, cardamom, ginger, cinnamon, bicarbonate and flaxseed together and set aside.
~ In a large bowl, mix the oats and spelt flour, then add in the above ingredients.
~ Add the gräddfil (sour cream or yoghurt) and mix until a thick, sticky dough forms. Pour into the bread tin and sprinkle with sunflower and pumpkin seeds.
~ Bake in the lower part of the oven for around 45-60 minutes (you may need to cover if the top starts to brown too much). Leave to cool for a while in the pan and then turn out onto a wire rack. Allow to cool completely before serving.