Sprouted Spelt Rosemary Walnut Bread

A no-yeast bread made with sprouted spelt flour. It is fast and easy to make and full of flavor from rosemary and walnuts.

4.86 from 14 votes

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Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: slices (2 loaves)

Calories: 128kcal

Author: Dahn Boquist

Ingredients

Dry Ingredients

3 cups plus 2 tablespoons sprouted spelt flour 380 grams
1 teaspoon salt
2-½ teaspoons baking soda
1-½ teaspoons ground dry rosemary
2 teaspoons chopped fresh rosemary

Wet Ingredients

2 cups buttermilk 454 grams
3 eggs
⅓ cup honey 113 grams
¼ cup walnut oil 50 grams
1 cup chopped walnuts toasted (120 grams)

Topping

½ cup chopped walnuts raw (60 grams)

Instructions

Preheat the oven to 350° and prepare 2 small loaf pans (4 1/4 inches by 8 1/2 inches each) by greasing the bottoms and sides then dusting them with flour.
In a large mixing bowl, combine the dry ingredients and stir well.
In another bowl, combine the wet ingredients and whisk until well blended then pour into the flour mixture. Stir by hand or with an electric mixer just until combined and all the dry ingredients are incorporated.
Divide the batter into the two prepared loaf pans and sprinkle the raw walnuts on top.
Bake for 35 to 45 minutes, until a toothpick inserted in the middle comes out clean.
Let the bread cool in the pans for 20 to 30 minutes then run a knife around the inside edge of the pans to loosen the bread from the pans and transfer to a wire rack to continue to cool completely.

Notes

If you can’t find ground dry rosemary, chop the dried rosemary leaves very finely with a knife or use a clean coffee grinder (I designate a coffee grinder for spices only)

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