Spelt, Honey and Macadamia Bread

Another great bread recipe to try! The honey gives a hint of sweetness and a rich deep colour to the bread. Suitable for all occasions.



2kg spelt wholemeal
1200ml cool water
40g fresh yeast
40g salt
60g honey
700g macadamia nuts, halves
30ml vegetable oil


Mix the cool water, fresh yeast and honey together in a bowl. Add the spelt flour and salt and begin kneading. Towards the end of the kneading add the vegetable oil.

When the oil is properly incorporated, gently add the Macadamia nuts.

Bulk proof for approximately 1 hour in a prover or a warm, draft free place.

While the dough is slightly under fermented, scale it at 450-500g, depending on the tin size.

Cover and give them a short time on a floured board.

To mould for the tin: flatten, fold the ends over each other in the centre and then roll up for the tin.

Final proof for approximately 45 minutes.

Bake in a 200-215 degree oven ( duller than hot because of the darkening from the honey) for 25 minutes.
Recipe Source: Australian Macadamia Society

Recipe ID: 3263475