Jo Dombernowsky’s spelt bread recipe

One look at Jo Dombernowsky is enough to make you want to eat well for the rest of your life. Jo is one of the Pilates teachers and nutritionist on our popular yoga and Pilates wellbeing retreat in Fuerteventura and is currently celebrating the release of her first cook book.

Jo (who has a Gwyneth Paltrow like glow) has taught us to prepare some truly healthy, truly delicious packed lunches using natural produce.

Here’s one of her vegan, gluten free bread recipes to get you making some delicious sandwiches.

Spelt bread with oats & sunflower seeds

Ingredients:

jo dombernowsky making salad in the kitchen500ml cold water

2 tsp sea salt

25g fresh yeast

100g whole rolled oats

60g sunflower seeds

550g spelt flour

(Optional: can add sundried tomatoes, raisins, apricots, seeds, etc – it’s your lunch, get creative!)

Method:

1) Combine the water, sea salt and yeast in a large mixing bowl. Stir carefully with a wooden spoon until the yeast and salt have dissolved.

2) Add sunflower seeds and oats and stir to mix.

3) Add spelt flour bit by bit stirring occasionally.

4) When the dough gets too hard to stir with the spoon, cover the dough with the remaining flour, and use the flour to loosen the dough from the bowl. Knead the dough gently for a few minutes, adding more flour if necessary.

5) Store in the fridge overnight. (Note: Use 15g not 25g if you’re planning to put it in the fridge overnight for a few days)

6) Prepare a baking tray with grease proof paper.

7) Knead the dough for a few minutes and make small baguettes with flour or water on your hands. Wet the surface of the buns and gently press the sunflower seeds onto the bread.

8) Turn on the oven at 50 degrees celcius. Place the bread in the oven and leave to rise for about 25 minutes. (If you want a crispy crust cook at a higher temperature and make the dough wetter)

9) Adjust the oven to 170 degrees celcius and bake the bread for 25-30 minutes. To make sure that the bread is done, tap the underside with a finger and it should sound hollow.

You can leave this dough up to 5 days in the fridge to rise. Make a bigger portion and take out just enough dough to make the bread you need for the day. The bread can also be frozen.