Spelt Bread with Kombu Kelp

Spelt Bread with Kombu Kelp Kombu Kelp Seaweed Flakes 50g Pouch - add to basket

Spice up your loaf with the addition of Kombu powder to create extra flavour, whilst minimising salt content. 

Serves 6
Time 2 hours 15 mins prep, 30 mins cooking 


  • 4 tsp Kombu powder
  • 250g spelt flour
  • 250g wholemeal flour
  • 340ml water (hand-hot)
  • 2 tbsp seeds (sunflower, pumpkin)
  • 1 tbsp rapeseed oil
  • 1.5 tsp dry yeast
  • 1 tsp salt
  • 1 tsp clear honey
  • 1 tsp oil for oiling surface


  1. Put the flour, Kombu, yeast, salt, and seeds in a large bowl and mix with your hands.
  2. Mix the oil, water and honey together and then stir into the dry ingredients until it becomes a dough.
  3. Turn the dough onto a lightly oiled surface and keep pulling at it, folding it in on itself. Do this for 5 minutes until the dough is elastic. Add flour to your hands if they get sticky.
  4. Clean and oil the mixing bowl and return the dough to the bowl and cover with a damp tea towel to prove for 1 hour.
  5. Line a baking tray with baking paper and put an empty roasting tin in the oven. Heat oven to 200C.
  6. Scoop the dough out of the bowl. Turn it out on the surface and knead it firmly to knock out the air. 
  7. Put the loaf on the baking tray, cover with the tea towel and let it prove for another hour.
  8. Sprinkle with flour and score the top.
  9. Pour cold water into the hot empty roasting tin and put the loaf on the baking tray into the middle of the oven for 30 minutes.

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