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Swedish Spiced Seeded Spelt Loaf

Swedish Spiced Seeded Spelt Loaf


  • ½ teaspoon cumin
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cinnamon
  • 25g (2 tablespoons) flaxseed
  • 2 teaspoons bicarbonate (baking soda)
  • 25g (2 tablespoons) sultanas (or raisins)
  • 35g (2½ tablespoons) dried apricot
  • 275g spelt flour
  • 40g oats
  • 400g gräddfil (alternatively use sour cream or yoghurt
  • pumpkin and Sunflower seeds (for sprinkling)


  1. Pre-heat the oven to 175°C (350°F) and line a 1½ litre loaf tin with grease-proof paper.

  2. Mix the cumin, cardamom, ginger, cinnamon, bicarbonate and flaxseed together and set to one side.

  3.  In a large bowl, mix the oats and spelt flour, then add in the above ingredients.

  4. 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.

  5. 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. Enjoy!