Speedy, seedy spelt bread

Bread may be my kryponite, my Achilles heel, my Watergate.  When faced with a warm loaf, my willpower blows away like the chaff from the wheat.  Bread recipes are the same.  Almost as good as tasting the bread, is reading about making it.  At least I try to rationalize the baking, so if I've spent the time mixing, kneading, and rising the loaf, then at least I've earned my daily bread.  

And so I obsess about different grains.  White, whole wheat, rye, buckwheat -- flours by the dozen.   A bag of spelt flour I had knocking around finally inspired me this morning and I decided I needed to use it.  I can't take credit for originating this recipe, which came from the Telegraph (found online -- not a regular reader) but I will certainly be using it again.

The article promises a gorgeous, seeded loaf with no kneading and no rising time.  Bread in 3 minutes sounds too good to be true.  But it isn't.  It's very good, and very true.  I guess I'll have to find another rationalization.

1 lb 2 oz/500g spelt flour

2 sachets/10g fast acting yeast

1/2 tsp salt

2 oz/50g sunflower seeds

2 oz/50g linseeds

2 oz/50g sesame seeds

17 oz/500 ml warm water

Pre-heat oven to 200c/400f.

Mix all dry ingredients, then add water and mix well.  Shape dough into an oiled loaf pan and bake for about an hour.  (Or let the bread rise overnight in a cool place for a slightly lighter result.) Remove loaf, take out of pan, and put it back in the oven for another 5-10 minutes.