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Baking recipe · from the recipe book

Spelt Parmesan Cheddar Seeded Pan Loaf

A nutty, tender spelt loaf with melty pockets of sharp cheddar, savory Parmesan all through the crumb, crunchy seeds, and a golden, glossy egg-washed crust.

Spelt Parmesan Cheddar Seeded Pan Loaf

Ingredients

  • 14 oz400 gWhole spelt flour
  • ¾ cup100 gBread flour
  • 1⅓ cups330 gWaterlukewarm, about 95°F (35°C)
  • 1 packet7 gInstant yeast
  • 1¼ tsp8 gSalt
  • 2⅛ tsp15 gHoney
  • 2 tbsp25 gOlive oildivided: 20 g for the dough, the rest for the bowl and pan
  • ⅔ cup grated60 gGrated Parmesandivided: three-quarters for the dough, one-quarter for the top
  • ⅔ cup shredded80 gCheddar cheesecut into 1/2-inch cubes
  • ⅓ cup40 gPumpkin seeds (pepitas)
  • 2 tbsp15 gGround flaxseed
  • 2 tbsp20 gSesame seedsfor the top
  • 1 large50 gEggsbeaten, for the wash

Steps

  1. Before you start, cut the cheddar into cubes, beat the egg in a small cup and chill it, and set aside one-quarter of the parmesan and all the sesame seeds for the topping.
  2. In a large bowl, whisk the whole spelt flour, bread flour, instant yeast, salt, flaxseed and the other three-quarters of the parmesan.
  3. Stir the honey into the lukewarm water, then pour the water and 20 g of the olive oil into the spelt and bread flour mixture and mix into a shaggy dough. The dough is about 66% hydration and 1.6% salt.
  4. Knead on a clean, unfloured counter for 6 to 8 minutes, until smooth and slightly tacky; spelt tears if overworked, so stop once it is supple. Knead in the pumpkin seeds and the cheddar cubes until evenly spread.
  5. Brush a bowl with half of the remaining 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. Brush a 9x5-inch loaf pan with the last of the olive oil. Press the dough into a rectangle, roll it up tightly from the short side, pinch the seam, and set it seam-side down in the pan.
  7. Cover and proof at about 75°F (24°C) for 40 to 50 minutes, until the dough crowns about 1 inch above the pan rim and springs back slowly when poked. Meanwhile preheat the oven to 375°F (190°C).
  8. Brush the top with the beaten egg for a golden, glossy crust, then scatter on the sesame seeds and the reserved quarter of the parmesan.
  9. Bake 38 to 42 minutes, tenting loosely with foil after 25 minutes if the top browns fast, until deep golden and the center reads 190°F (88°C).
  10. Turn the loaf out and cool on a rack for at least 1.5 hours before slicing into 12 slices.

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

Contains: Milk, Egg, Gluten, Sesame.

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

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