Spelt, seeds and sour cherry loaf recipe
Crunchy seeds and dried sour cherries make this loaf a moreish, satisfying breakfast. We recommend eating it toasted, with lashings of butter and jam.
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Ingredients
- 200g spelt flour
- 200g strong white bread flour, plus extra to dust
- 100g dark rye flour
- 7g fast-action dried yeast
- 100g mixed seeds
- 2 tbsp olive oil, plus extra to grease
- 1 tbsp maple syrup
- 260ml warm water
- 60g dried sour cherries
- You’ll also need…
- 900g loaf tin, lightly greased with butter and floured
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