Sprouted Sunflower Seed Spelt Bread

Because alliteration is cool. And pretentious. You want to know what’s even more pretentious than alliteration? Using goat milk, that’s what. Walking with my wonderful wife Becca and our Dachshund Dora at Moreau Lake State Park is a good cure for pretention.

Here’s a funny one… as I was typing the name of this recipe, I wrote Sprouted Sunflower Seed Splet Bread. See how funny that is? I mis-spelt it! Good one, Mark.

Why sprouted seeds, you ask? From the package: “Good source of protein, magnesium and manganese. Not all sunflower seeds are created equal. Most are soaked in oil and roasted until most of the nutrients are cooked out. Ours are raw, sprouted and finished with just a dash of Celtic sea salt, so they taste great and are easier to digest, and far less of the delicate nutrients are destroyed in the processing.”

Be mindful when toasting this bread. In my experience, breads made with milk burn easier than those without.

Sprouted Sunflower Seed Spelt Bread

Because alliteration is cool. And pretentious. You want to know what's even more pretentious than alliteration? Using goat milk, that's what.
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Author Mark Oppenneer


  • 1 scant tablespoon (or one ¼-ounce package) active dry yeast
  • 1 teaspoon sugar
  • ¼ cup warm water about 110 degrees
  • 2 cups warm goat milk about 110 degrees
  • 1 cup sprouted sunflower seeds
  • 2 teaspoons salt
  • cups spelt flour
  • cups unbleached flour


  1. Note: this recipe uses a dutch oven.
  2. In a small bowl, stir yeast and sugar into ¼ cup water to soften.
  3. Combine flour, salt, and seeds in a large bowl.

  4. Add the yeast mixture and the rest of the water. Mix well adding more flour or water as necessary. Dough should be firm enough to keep a boule shape.
  5. Turn dough out onto a floured work surface. Knead until you have a smooth, elastic dough.
  6. Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with plastic wrap and let rise until doubled, about one hour.

  7. Punch the dough down and remove from the bowl. Knead it a few times and shape it into a ball.

  8. Place the dough in a well-greased Dutch oven (I greased the sides, but used a circular cut of parchment for the bottom), cover with the lid and let rise until almost doubled, about 45 minutes.

  9. About 15 minutes before baking preheat the oven to 450 degrees.

  10. When ready to bake, rub the dough with oil and score the top of the loaf in fancy patterns with a sharp knife. Little secret: you can actually slash it randomly - even try to make it look ugly - and it will still come out looking awesome.

  11. Put the lid on the Dutch oven and place it in the oven. Bake for 15 minutes and then turn the temperature down to 400 degrees. Bake for 30 minutes or until the crust is golden brown.

  12. Remove the lid for the last 5-10 minutes of baking. The internal temperature of the loaf should be about 190 degrees. Immediately remove bread from the Dutch oven base and cool on a rack.

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