Spelt Sorghum Flour Bread with Sunflower Seeds
It’s been such a long time since we posted a bread recipe. For today’s recipe we have amazing Spelt Sorghum Flour Bread with Sunflower Seeds recipe! If you’re looking for a quick vegan recipe that doesn’t require the purchase of xanthan gum, yeast, starch, or other things that we usually don’t have on hand then you just found one!
This is the first time we’ve used sorghum flour. We were skeptical about how the recipe would come out, but we are thrilled with the results. This is a delicious and satisfying bread – high in nutrients and proteins.
Did you know that sorghum flour contains a high concentration of phenolic compounds, which give it antioxidant properties? Besides that sorghum contains high amounts of Vitamin B3 and some of the compounds have been linked with anti-cancer effect. Great reasons to start using it, right?
Our Spelt Sorghum Flour Bread with Sunflower Seeds is vegan, dairy-free, and super healthy!
Let us know if you like this recipe. Also make sure to check some of our most popular bread recipes like: Vegan Pumpkin Bread, Easy Vegan Banana Bread, and Cornbread With Cheese And Spinach.
Prep time: 10 min Cook time: 40-45 min Total: 50-55 min Servings: 8-10
INGREDIENTS
- 2 cups (240 g) of whole grain spelt flour
- 1 cup (135 g) of sorghum flour
- 1 1/2 teaspoon baking soda
- 5 tablespoons olive oil
- 1 teaspoon Himalayan salt
- about 1 cup (240 ml) unsweetened oat milk (or water)
- 6 tablespoons raw sunflower seeds
TOPPING INGREDIENTS (OPTIONAL)
- raw sunflower seeds
INSTRUCTIONS
- Preheat the oven to 320°F (160°C). Line your loaf pan with parchment paper and set aside.
- In a large bowl combine all dry ingredients except the sunflower seeds.
- Make sure that your oat milk is room temperature otherwise heat it until it reaches room temperature.
- Add half of the oat milk and olive oil into a bowl with dry ingredients. Stir everything gently, using a wooden spoon or silicone spatula. Then gradually add more non dairy milk (or water) and stir until you reach a batter consistency. If the consistency is too dry add more non-dairy milk. At the end stir in sunflower seeds. NOTE: After baking, sunflower seeds turn green due to the reaction with baking soda. This is completely normal. If you don’t like it though, at this point add 1 tablespoon of lemon juice (we haven’t added) and stir everything well.
- Dump the mixture into the loaf pan. Use a spoon or spatula to evenly distribute the butter. Add more sunflower seeds (topping) on top.
- Bake for about 40-45 minutes. Check with a toothpick – if it comes out clean then it’s done.
- When done, transfer it to a cooling rack and let it cool at least 15 minutes before slicing it.
- Enjoy your Spelt Sorghum Flour Bread with Sunflower Seeds!
