Spelt loaf with sour cherries
- May 2017
- Makes a 900g loaf (12 slices)
- Hands-on time 20 min, oven time 30 min, plus rising/proving
Crunchy seeds and dried sour cherries make this loaf a moreish, satisfying breakfast. We recommend eating it toasted, with lashings of butter and jam.
- Dairy-free recipes
- 6.4g (0.9g saturated)
- 32.4g (1.1g sugars)
- trace salt
It’s best on the day it’s made – or toasted the next day. Wrap in cling film and store in a cool place.
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