Sprouted Spelt and Seed Bread
  • 2cups spelt berries
  • 1/4cup raw sunflower seeds
  • 1/4cup raw pumpkin seeds
  • 1/4cup unhulled sesame seeds
  • 1/4cup flax seeds
  • Olive oil
  • 1/2teaspoon salt
  • 1/2cup golden raisins
  • 1/2cup grated carrot
  1. Place spelt, sunflower seeds, pumpkin seeds, sesame seeds, and flax seeds in large jar, cover with plenty of water, and soak overnight. In the morning, cover jar with a double layer of cheesecloth and secure well with a heavy-duty rubber band. Drain soaking water. Rinse grain-seed mixture and drain thoroughly. (It may take some doing to get all the water out because of the flax, which makes it thick and slimy, but try to get it well drained.) Lay jar on its side, out of direct sun. In the evening, repeat rinsing procedure and once again lay jar on its side.
  2. The following morning, preheat oven to lowest possible setting (about 200˚). Lay a sheet of parchment paper on a baking sheet and very lightly coat with olive oil. Put raisins in a bowl, cover with warm water and let soak until soft and plump.
  3. Working in small batches, grind grain-seed mixture and salt in a food processor to form a dense, moist mass (transfer processed batches to a bowl). Drain raisins, squeezing out excess water. Stir raisins and grated carrot into mixture. Form a rectangular loaf, about 1 1/2 inches thick, and place on parchment-lined baking sheet. Bake for 2 1/2 to 3 1/2 hours, rotating halfway through. Near end of estimated baking time, press down gently on bread to check for doneness; it should be firm but not hard. If it seems soft, return to oven to bake a bit longer.
  4. When bread is done, remove from oven. It will be quite crumbly inside, so cool completely before attempting to cut it. Slice gently with a serrated knife. Wrap unused portion tightly and store in refrigerator, where it will keep for up to one week.
Recipe Notes
Nutrition Facts
Sprouted Spelt and Seed Bread
Amount Per Serving
Calories 181
% Daily Value*
Sodium 104mg 4%
Total Carbohydrates 30g 10%
Dietary Fiber 6g 24%
Protein 6g 12%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1 slice): 181 cal, 28% fat cal, 6g fat, 1g sat fat, 0mg chol, 6g protein, 30g carb, 6g fiber, 104mg sodium

As a former personal chef, Alan Roettinger’s signature achievement has been inventing dishes that are both healthy and palate thrilling. His new book is Omega-3 Cuisine (Book Publishing, 2008).