Spelt Quick Bread

Although many of my recent recipes are gluten-free, neither I nor any family members are actually allergic to gluten. It is rather the case that I decided for myself to eat gluten-free as much as I can because I think my overall well-being is better when I eat less gluten. But if I was invited to a dinner party or BBQ where glutenous food was dished up, I would surely not make a big fuss. Quite the opposite probably: I'd dig in.

During all this time that I have been avoiding gluten, my husband still loved his white baguette bread and my son takes a wholewheat sandwich to school every day.

I never forced my healthy foods on anyone, rather find the healthiest alternative possible. My family are my hardest critics: to them taste was the only things that mattered. It served my purpose: if they ate my healthy foods, it must be good. My family would always have the choice. I would eat my foods in front of them, and would be more than happy to let them try or share. You may call this strategy "Leading by example".

The changes in my own diet over the past few years have been small but constant. I think that any conscious changes in someone's diet are only sustainable if that person is convinced that previously consumed foods were having a bad impact on his well-being. That insight alone is a great achievement. I see so many people around me everyday who stuff themselves and their families with foods that have zero nutrition.
I am proud to tell you and happy to take credit for the fact, that white breads are no longer wanted in our house. Instead, I am asked to bring dark wholegrain breads or even bake them myself. That's a challenge, as I know from previous attempts that wholemeal flours and yeast combined in my kitchen usually have disastrous results. That didn't stop me from trying alternatives. I can now proudly present you a truly successful Spelt Quick Bread. I am happy to serve this to my family and improve their diet, ensuring their long-term health and well-being. Step by step.

(Print Recipe)

1 1/2 cups whole spelt flour
1/2 cup rolled oats
1 teaspoon salt
1 teaspoon baking soda
1/4 cup mixed seeds (divided)
1 cup buttermilk

Yields 1 loaf
Preheat oven to 200C/400F. Line loaf tin with parchment paper.

In a bowl, combine spelt flour, oats, salt and baking soda. Stir in mixed seeds (keeping 1 tablespoon aside). Form a well in the middle of the flour mixture. Add buttermilk and gently stir until well combined. Transfer batter to prepared loaf tin. Level the top and sprinkle with remaining seeds. Bake for 30 minutes or until cake tester comes out clean. Let cool for a few minutes in the pan, then cool completely on wire rack.

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