Swedish fika doesn’t mean that you have to eat something sweet. It can be bread, or even fruit. This spelt bread with nuts and fruit is perfect if you want a more filling fika, and still want some sweetness. No sugar added and made by spelt flour and oats. The sweetness is from the chopped apricots, but you can of course substitute it with other fruits and even change the nuts for seeds. The best thing is that you don’t need to knead it. Just mix and bake! Easy and so delicious. I bake it almost every second weekend and put the leftovers (cut into slices) in the freezer. When I am craving for fika and don’t have the time for baking, I just take out one slice and heat it up. Love it when the butter melts on it makes it salty and sweet at the same time. A must try!
Recipe for no-knead spelt bread with nuts and fruit
- 5 dl spelt flour
- 1 dl rolled oats
- 200 g dried apricots (less for less sweet)
- 2 dl nuts (I mix walnuts, hazelnuts and sunflower seeds)
- 0.5 dl flax seeds
- 2 tsp baking soda (bicarbonate)
- 1 tsp salt
- 4 dl natural yoghurt (3% fat)
- 2 tbsp sunflower seeds
- 2 tbsp pumpkin seeds
Preheat the oven to 175 degrees C and grease a bread tin that holds about 1.5 liters (1 loaf of bread) with oil or butter.
Mix spelt flour and oatmeal in a bowl, cut the apricots into pieces and chop the nuts.
Mix apricots, nuts, flaxseed, bicarbonate and salt in the flour mixture. Stir in the yoghurt and mix into a sticky dough. Pour the dough into the tin and sprinkle on the topping.
Bake in the lower part of the oven for about 1 hour. If you have patience, let the bread cool on a wire rack or otherwise do as me and eat it warm. Wait at least 15 minutes before you try to get the bread out from the tin. It will be easier for the bread to release from the edges. Enjoy!
Don’t like nuts? Change for seeds. Don’t like apricot? Change for raisins or any other dry fruit. Want to add some other flavour in it? Try with flavoured yoghurt! I haven’t tried yet, but if you do, let me know!
