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Baking recipe · from the recipe book

Roasted Garlic Pecan Seeded Spelt Loaf

A nutty, tender spelt loaf studded with toasted pecans, sweet roasted garlic and crunchy seeds under a golden, glossy egg-washed crust.

Roasted Garlic Pecan Seeded Spelt Loaf

Ingredients

  • 14 oz400 gWhole spelt flour
  • ¾ cup100 gBread flour
  • 1⅓ cups330 gWaterlukewarm, about 95°F (35°C)
  • 1 packet7 gInstant yeast
  • 1¾ tsp10 gSalt
  • 1 tbsp20 gHoney
  • 2 tbsp25 gOlive oildivided
  • 10 cloves30 gGarlicwhole peeled cloves
  • 1 cup chopped100 gPecanstoasted and coarsely chopped
  • ¼ cup30 gPumpkin seeds (pepitas)divided
  • 2 tbsp20 gSesame seedsdivided
  • 1 large50 gEggsbeaten with a pinch of water

Steps

  1. Heat the oven to 375°F (190°C). Toss the garlic cloves with 5 g (one fifth) of the olive oil, wrap in foil and roast 25 minutes until soft and golden; cool and mash. Toast the pecans on a tray in the same oven for 7 minutes, then cool and chop. Turn the oven off.
  2. In a large bowl, whisk the spelt flour, bread flour, instant yeast and salt.
  3. Add the water, honey, 15 g (three quarters) of the olive oil and the mashed roasted garlic; stir into a shaggy dough. This is about 66% hydration and 2% salt.
  4. Knead 6 to 8 minutes until smooth and slightly tacky; spelt tears if overworked, so stop once it holds together. Knead in the pecans, 20 g (two thirds) of the pumpkin seeds and 10 g (half) of the sesame seeds.
  5. Coat a clean bowl with the remaining 5 g of olive oil, add the dough, cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
  6. Shape into a tight log and place in a 9x5-inch loaf pan. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until it crowns just above the pan and springs back slowly when poked.
  7. Heat the oven to 375°F (190°C) while the loaf proofs.
  8. Brush the top with the beaten egg, then sprinkle with the remaining pumpkin seeds and the remaining sesame seeds.
  9. Bake 35 to 40 minutes, tenting with foil after 20 minutes if browning fast, until golden and glossy and the center reads 190°F (88°C).
  10. Turn out and cool on a rack at least 1 hour before slicing into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Egg, Tree nuts, Gluten, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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