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A hearty, wholesome and easy no-yeast, no-knead loaf. This versatile bread comes together in less than 40 minutes using only 6 ingredients


  • 450 g spelt or wholemeal flour plus extra for dusting
  • 80 g mixed seeds plus extra to sprinkle
  • 1 tsp bicarbonate of soda
  • a large pinch of salt
  • 1 tbsp syrup
  • 150 ml plain coconut or other yoghurt


  • 1. Preheat the oven to 170Fan/190*C and line a baking sheet with parchment paper.

  • 2. Measure the yoghurt into a measuring jug and top up with water to reach 450ml. Stir in the syrup.

  • 3. Stir together the flour, seeds, bicarbonate of soda and a pinch of salt. Pour the wet mixture over the dry and bring together with a knife until you have a sticky dough. Leave it to rest for 5 minutes.

  • 4. Tip the dough onto a floured surface and shape into a large round or oval, about 25 cm. Do not knead the dough or handle it too much. Transfer to the baking sheet, sprinkle over a few more seeds (about 1-2 tbsp), lightly score the dough horizontally a few times and bake for 30-35 minutes until it is golden and sounds hollow when tapped underneath.

  • 5. Leave to cool on a wire rack, covered in a clean tea towel to keep the crust soft. Keep the loaf air-tight and best enjoyed fresh (within 2-3 days).
This recipe was republished with permission from Nourishing Amy. Find the original recipe here.

Amy Lanza (Nourishing Amy)

Amy is a plant-based food blogger, recipe developer and content creator. She works with brands offering food styling and photography to showcase amazing vegan food. Amy is passionate about food, health and happiness and her food and life philosophies are pretty simple – listen to your body. Nourishing Amy shares vibrant, delicious and easy vegan meals to excite all the senses as well as spreading inspirational messages, focusing on seasonal, fresh and recipes for everyday life as well as extravagant cakes and rich chocolate treats.