This yeast-free citrus-pumpkin seed crusty spelt brown bread is a flavorful and hearty vegan option. The combination of citrus zest and pumpkin seeds adds a unique twist to traditional bread, while spelt and whole wheat flour provide a wholesome base.
Ingredients: 2 cups spelt flour. 1 cup whole wheat flour. 1/2 cup pumpkin seeds. Zest of 1 orange. Zest of 1 lemon. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 1/2 cups non-dairy milk. 2 tablespoons maple syrup. 2 tablespoons apple cider vinegar.
Instructions: Preheat oven to 375F 190C. In a large bowl, mix together spelt flour, whole wheat flour, pumpkin seeds, orange zest, lemon zest, baking powder, and salt. In a separate bowl, whisk together non-dairy milk, maple syrup, and apple cider vinegar. Add wet ingredients to dry ingredients and mix until just combined. Transfer the dough to a greased loaf pan, smoothing out the top. Bake for 45-50 minutes, or until the crust is golden brown and a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes
Cook Time: 45 minutes
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