Vegetable Spelt Bread

Not only does it look great, it also tastes incredibly delicious. Besides, there's nothing quite like the smell of freshly baked bread in the morning. And when it's accompanied by delicious vegetables such as peas, carrots, zucchini or broccoli, it’s even better.
This bread should be baked in plenty of steam because it needs a high level of humidity for a nice crust. So, it is best to place an oven safe bowl or tray of hot water in the oven. The bread can also be shaped into a round and baked in a closed roasting tin in its own steam. The bread will stay fresh for longer if stored in a stainless steel box or ceramic pot.

180 ml Whey, lukewarm (or water)
200 ml Water, lukewarm
18 g Fresh yeast
70 g Rye sourdough
500 g Organic white spelt flour (type 630)
55 g Organic medium rye flour (type 997)
10 g Malted barley powder
20 g Flaxseeds
10 g Sea salt
100 g Peas (thaw if using frozen)
100 g Baby carrots, cut into 1cm

Whisk the whey and water together in the mixing bowl of your stand mixer. Crumble the fresh yeast into the liquid. Whisk together. Set aside for 10 minutes.
Add in sourdough, white spelt flour, rye flour, malted barley flour, flaxseeds,and sea salt. Mix on a slow speed for 4 minutes, then increase the speed and knead the dough for a further 4-5 minutes. Adjust the speed to low again, and slowly mix in the peas and carrots. Knead for a further minute. Cover the dough and leave to rise for an hour until it has doubled in volumn.
Turn out the dough on a lightly floured work surface and shape the dough into a roll. Place it in a 30cmx11cm loaf pan lined with baking paper. Dust the surface with a layer of rye flour.
Cover the bread with a kitchen towel and leave to rise at room temperature for 45 minutes until it reaches about 1 cm below the rim of the baking pan.
Preheat the oven to 250C/480F and place a baking tray of water on the bottom of the oven. This will ensure plenty of steam.
Place the bread in the middle of hot oven and bake for 15 minutes. Now remove the water and lower the oven temperature to 190C/375F. Bake for a further 35-40 minutes until bread golden brown and crunchy.
Turn out the loaf on a kitchen rack to cool completely. If the bread sounds ‘hollow’ when tapped on the underside after baking, it is done. Otherwise, bake for a further 5-10 minutes.

26 comments:

Tom 24/3/25 12:35: ...Angie, you are a fabulous and creative baker!
DEZMOND 24/3/25 13:20: Oooh, I would deeply enjoy this one especially with the addition of veggies. You should put an onion in it too for that special fragrance.
speedy70 24/3/25 14:22: Un pane che fa primavera, complimenti!
My name is Erika. 24/3/25 14:48: I've never thought of putting veggies into bread like that. Fruit yes, but why not veggies then. It looks delicious.
JoAnna 24/3/25 15:23: Oh I will definitely bake this bread!
Lola Martínez 24/3/25 15:25: Preparas unos panes deliciosos, este de hoy sería uno de mis preferidos, me encanta el pan de espelta y más con los vegetales que le has añadido.
Lucimar da Silva Moreira 24/3/25 17:11: Angie você tem mãos de fada para pão que delicia, boa semana bjs.
Anonymous 24/3/25 17:20: Looks good -Christine cmlk79.blogspot.com
eileeninmd 24/3/25 19:30: Interesting seeing the peas and carrots in bread!
Thanks for sharing! Have a great day and happy week ahead.
Ananka 24/3/25 20:02: That looks amazing :-D
Cooking Julia 24/3/25 22:21: Your bread looks absolutely perfect Angie!
Anonymous 24/3/25 22:27: I'd never thought to have such hearty veggies in a bread. I love it! :-) ~Valentina
J.P. Alexander 24/3/25 23:54: Gracias por la receta. Se ve muy rica. Te mando un beso.
Brian's Home Blog 25/3/25 00:17: That bread looks perfect and I'm sure it tastes great too!
roentare 25/3/25 00:44: I wonder what the texture is like
Anonymous 25/3/25 04:51: Your breads always look amazing. I shall have to try using whey the next time I make bread!
Tandy (Lavender and Lime) https://tandysinclair.com
Margaret D 25/3/25 04:59: Bread with a twist for me. Looks good, Angie.
kathyinozarks 25/3/25 11:23: Good morning Looks delicious Years ago I was baking with spelt and loved it-makes great pizza crust too but it had too much gluten in it for me-sigh enjoy your day hugs
David M. Gascoigne, 25/3/25 12:20: Your breads always look so good, Angie. This one is no exception.
Federica Simoni 25/3/25 13:36: wow che bello!
Cocoa and Lavender 25/3/25 16:06: It is a beautiful bread, Angie.
foodtravelandwine 25/3/25 16:27: It is perfect for a picnic day!!...I love it!!........Abrazotes, Marcela
Bill 25/3/25 21:03: Another amazing loaf.
tigerfish 25/3/25 23:27: What a great way to add more veggies into our daily meals and snacks :) and I agree that the aroma of freshly baked bread can be so inviting.
Javier 26/3/25 09:59: I love this wonderful bread you bring us!
Lowcarb team member 26/3/25 18:12: This does look and sound rather nice :)

All the best Jan