Artisan Tip Of The Week: Gail’s Recipe For Spelt And Seed Loaf

Corner nipped into Gail’s to get Portobello’s floury fix for the week and asked head chef Roy Levy to spill the beans on his unbeatable spelt and seed loaf. Toasted, buttered, any which way, we think we’re in love.


55g white spelt flour
55g stoneground wholemeal spelt flour
1tsp bicarbonate of soda
1 tsp fine sea salt
40g rolled oats
4 tsp poppy seeds
4 tsp sesame seeds
4 tsp linseeds
1 tbs pumpkin seeds
1 tbs sunflower seeds
2 tsp nigella seeds
Wet ingredients
180ml butter milk
20ml rapeseed oil
4tsp poppy 50g treacle

For the topping:

A handful of mixed seeds
A pinch of flaked sea salt


Preheat your oven to 155C. Grease a 1lb loaf tin and line with baking paper.
In a large bowl, whisk together all the dry ingredients. In a separate bowl, whisk the wet ingredients until completely combined. Pour the wet into the dry ingredients and gently combine the two with a wooden spoon until no dry patches of flour remain. Don’t over-mix.
Pour the batter into the tin (it will level out as it cooks, so don’t worry about smoothing the top). Sprinkle over the topping of salt and seeds and bake for an hour, or until a skewer pushed into the centre comes out clean.

Gail’s Recipe; Gail’s Bakery; 138 Portobello Road, W11 2DZ; Opening hours: Mon-Fro 07:00-19:00, Sat 07:00-20:00, Sun 08:00-20:00,

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