This recipe is a variation on my recipe for Olive Tomato Bread, I just made a few alterations to the ingredients. I love this bread – it’s very satisfying and packed with flavor. Spelt flour and walnuts gave the bread a very nice texture, and I developed a topping that really makes sunflower seeds stick to the crust – I’ve had issues with them falling off my bread before.

I’m increasing the amount of spelt flour in this recipe little by little, maybe I’ll use a half and half ratio next time. This bread is such a favorite and I don’t want to change it too much!

The Bread:

• 2 dl oat milk
• 2 dl water
• 11 g dry yeast
• 7 dl wheat flour
• 2 dl spelt flour
• 3/4 teaspoon salt
• 1 teaspoon dark syrup
• 1 dl sun-dried tomatoes in oil, rinsed and chopped
• 1 dl walnuts, coarsely chopped
• 1/2 dl sunflower seeds
• 1 tablespoon dried basil
• 1 tablespoon olive oil

I made the bread exactly like the Olive Tomato Bread, only using the above ingredients. We only had 2 dl oat milk left so I used some water to make up for the rest of the fluid, and we had walnuts instead of cashew nuts. I also added sunflower seeds to the dough, and used a little more flour since part of it was spelt. I also chopped the tomatoes only coarsely, not as finely as I did the last time. This didn’t give the bread the nice orange color that very finely chopped tomatoes do, but bigger tomato pieces mean more flavor when they’re bitten into!

This dough is not stiff at all, so I kept my hands and the working surface floured at all times to avoid sticking, and kneaded the dough carefully to get the gluten to develop.

The Topping:

• 2 tablespoons soy yogurt
• 1 tablespoon olive oil
• 2 tablespoons sunflower seeds
• 1/2 teaspoon salt

I just mixed all the topping ingredients and brushed it over the bread before baking. The yogurt really keeps the seeds on the bread, even when it’s cut!