Elaine has taken her “fast spelt, dried fruit, nuts and seeds loaf” recipe and has replaced the flours in the original recipe from her current book, Easy Every Day Sourdough Bread Baking, to make it with 100% ancient grain flours.

In this loaf you now not only get the jewels of the dried fruits, nuts and seeds in every slice, but also the added flavour and nutrients from the beautiful ancient wholegrain flours. It’s a whole sourdough loaf of good for you-ness!

If you give it a go, let us know on our socials. 


  • The starter adds flavour and texture rather than lift in this dough.
  • Starter can be made with any flour, ideally use Wholegrain Spelt, Einkorn, Emmer or Khorasan to keep the whole loaf ancient wholegrain; the starter can be in any form, so it can be fed, unfed or discard. See our Sourdough Section for more great starter advice. 
  • You can use whatever mix of dried fruits, nuts and seeds you fancy.
  • I’ve used a mixed spice mix, you could use apple pie spice mix, pumpkin pie spice mix, or use single spices if your choice, such as cinnamon, ginger, nutmeg and cloves.
  • Options are included to make this loaf vegan.
  • Pan: Elaine uses a greased Pullman pan minus the lid, size 21.5x12.3x11.4cm, you could also use a lined or greased 2lb loaf pan or 18-20cm round cake tin.


  1. Mix it all up well
  2. Spoon the mixture into a prepared loaf pan (see notes)
  3. Bake uncovered at 180°C (350°F) for convection, or 200°C (400°F) for conventional, for 50-60 mins from a cold or hot start or until a metal skewer or thin knife inserted into the centre comes out clean.
  4. Turn it out from the pan and cool.
  5. Slice and enjoy!

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