Spelt Bread – Vegan

I try to avoid eating too much wheat as it makes me very bloated, however, I find that I cope a lot better with spelt flour. Spelt flour has a different structure to wheat and it is high in fibre making it easier to digest.

Spelt has a number of nutritional properties including: high levels of protein, iron, copper, manganese, magnesium, phosphorous, potassium, zinc, selenum, Vitamin B6 and folic acid. Therefore spelt can help with digestive health, lowering cholesterol, circulation, hormone regulation, bone health and the immune system.

Wholemeal spelt flour can be purchased in most large supermarkets and can be used for a variety of baking recipes. I love how simple this bread is to make. It only takes about 10 minutes of work the rest of the time is spent proving the dough, so you can get on with something else.


  • 450g of wholemeal spelt flour
  • 7g dried yeast
  • 1tsp Himalayan Salt
  • 1 tbsp olive oil
  • 325ml tepid water
  • 75g pumpkin seeds


  1. Place the spelt flour, yeast and salt in a bowl and stir well
Spelt Bread
  3. Add the olive oil and water and mix well using your hands
  4. Turn the dough out on to the side or place in a mixer with a dough hook and knead for approx 5 minutes
  5. Proof the dough by placing the dough into a bowl and covering with a tea towel before placing in a warm place for about an hour, until it has doubled in size
  6. When it has doubled in size, place the dough on the work surface and sprinkle on the seeds then knock the air out of it a little bit before kneading for a few more minutes
  7. Shape the dough and place it into the tins you are going to use, cover with a tea towel and leave to proof in a warm place for a further 30 minutes

Bake in a preheated oven at 180C for about 30 minutes (depending if you have made one big loaf or 2 smaller ones)

Polenta Bread Gluten-Free and Dairy-Free

This week I’m in Norway staying with a lovely yoga teacher called Vild from Allmenningen Yoga. Last night we made polenta bread and served it with a homemade ratatouille. Polenta bread isn’t the texture or taste of normal bread so you wouldn’t have it with jam but it is great with soup or main meals.

Polenta dates back to the 1700s in Italy where it was a staple food which was very cheap. Polenta is made from corn which means it is a low carbohydrate food rich in Vitamins A and C, it is a good source of caroteinoids, lutein and zeaxanthin. Therefore it can help to prevent cancer and heart disease. Polenta is gluten-free.


  • 300g polenta
Polenta Bread
  • 1 litre vegetable stock
  • 5 sundried tomatoes
  • 10 black olives
  • ½ tsp milled black pepper (to taste)
  • ½ tsp chilli flakes (to taste)


  • Pre heat the oven to 180C/gas 4
  • Place the polenta in a large bowl and add the hot stock, black pepper and chilli flakes, stir well and leave for 5 minutes
  • Chop up the sundried tomatoes and cut the olives in half
  • Add the olives and sundried tomatoes to the polenta, stir well
  • Pour the polenta into a lined cake tin and ensure it is evenly spread out
  • Bake in the oven for approximately 45 minutes, until a crust has formed on the top
  • Remove from the oven and it can be eaten straight away or left to cool. The polenta will become hard once it cools