Wholemeal Spelt bread with Forbidden black rice & seeds

Recently I came across a recipe for spelt bread filled with black rice and peanuts which looked absolutely delicious. I’ve really gotten into spelt products this year and just quietly I’m a little bit in love with black rice. Forbidden black rice that is. It’s so much tastier than boring old white rice and seems to be a lot better for you. It turns a deep purpley-black colour when cooked and has a sweet nutty taste. I like this brand because their rice is steamed in its husk so it cooks in 20-30 minutes (other brands seem to take 30-40 minutes). It’s stocked in over 300 stores around Australia and you can also buy it online so all of you can get your hands on some!

Anyway, back to this bread recipe. There are a few ingredients in it which some people can’t have so I thought I’d do some experimenting and come up with my own version.

And here it is!

It has a wonderful texture, smells superb and tastes AMAZING. Instead of peanuts I added in pumpkin seeds and sunflower seeds and sprinkled sesame seeds on top, which turned a beautiful golden colour after baking. Freshly made bread is far superior than your standard loaf from the supermarket so this bread is sure to be a winner at home. It tastes even better toasted and will keep well for a few days.

Give it a go and let me know what you think!


1/2 cup Forbidden black rice, uncooked

1 cup cold water

3 teaspoons pumpkin seeds

3 teaspoons sunflower seeds

2 teaspoons sesame seeds

2 1/3 cups unbleached bread flour

1 cup wholemeal spelt flour

3 1/2 teaspoons dry (active) yeast

1 1/2 teaspoons salt

1 1/2 teaspoons sugar

1 2/3 cup very warm water

1 teaspoon olive oil


 1. Cook rice as per package instructions in 1 cup of cold water. Once cooked, allow to cool down until it’s warm (it’s important not to let it get cold).

2. Meanwhile, mix all the dry ingredients in a large bowl. Make a well and add the warm rice and the seeds.

3. Pour in 1 cup of the very warm water and the oil and mix thoroughly. Add more of the remaining water and mix until you have a stiff yet moist dough (you may not need to use all of the water).

4. Cover the dough with cling wrap and allow to double in size.

5. When the dough has doubled in size, place it on a floured board and shape it into a ball. Cut the ball in half and knead each ball so that they become smooth and the air is expelled (a couple of minutes each should suffice, but this will vary depending on the quality of your flour).

6. Oil a bread tin and place both balls of dough in the tin, side by side, smooth side facing upwards.

7. Brush or spray the top of the dough with cold water and then sprinkle with the sesame seeds.

8. Cover the tin with a tea towel and allow the dough to double in size again.

9. Once doubled in size, bake in a preheated oven at 220°C for 30-35 minutes or until golden brown.

10. Once cooked, turn onto a wire rack and allow to cool down completely before slicing with a bread knife.


*If you like this recipe feel free to use it but please reference this blog- thank you!


Risotto with mixed vegetables

A fresh tasting risotto which can be varied according to which vegetables you have available. Risotto is a dish which requires some TLC that’ll pay off in the end. Ready in about an hour, serves 4.



1 litre vegetable stock

2.5 tablespoons olive oil

1 small onion, finely diced

1 large garlic clove, crushed

1 cup zucchini, finely sliced

2 bunches asparagus, snap off the ends and discard, then cut them into 1cm sections until you reach the tip (keep these intact)

1/2 cup frozen peas, thawed

1 3/4 cups Arborio rice

2/3 cup white wine

1/3 cup grated Parmesan cheese, plus extra for serving

Salt and pepper to taste


1. Heat the stock in a small saucepan and keep it covered, simmering gently.

2. In a heavy based saucepan, heat the olive oil, then add the onion and saute until it has slightly softened. Then add the garlic and saute until both are soft and transparent (about 1 minute).

3. Then add the zucchini and asparagus, season with salt and pepper and cook for 3 minutes on a gentle heat. Now add the rice and stir with a wooden spoon, ensuring that it gets coated in the oil.

4. A minute or so later add the wine and stir through. Once it has evaporated, add a ladleful of the hot stock and the thawed peas. Stir the rice well and take care to ensure that it isn’t sticking at the bottom.

5. When the rice has absorbed the liquid, add another ladleful of stock and continue to stir. Continue this for the next 20 minutes or so until the rice is slightly firm yet creamy. There should be a little liquid left at this point too. If the rice is too firm, continue adding stock (or hot water if you’ve run out of stock) until it’s done.

6. Turn off the heat and stir in the grated Parmesan cheese. Divide evenly into 4 bowls and serve immediately with extra grated Parmesan cheese, if desired.

*If you’d like to use this recipe, please reference this blog- thank you!