Roasted Pepper and Onion Spelt Flour Bread

Roasted Pepper and Onion Spelt Flour Bread is a perfect spicy and savory bread to kickstart your day or best for picnics.

Prep Time: 10

Cook Time: 1

Cooling Time: 15

Servings: Loaf

Cut the pepper in half and lightly brush them with oil.
2 Pepper/Capsicum, ½ teaspoon oil
Grill them on a grill, oven, air-fryer, or microwave the peppers until they are soft.
Let them cool completely.
Once the peppers are cooled down completely either mash them with a fork or add them in a food processor.
To this chop and add the onions, garlic, and green chili and process everything to a semi-coarse texture.
1-2 small chili, 4 spring onions, 2 cloves garlic

In a small bowl add the chia seeds and lukewarm water.
2 tablespoon Chia seeds, 5 tablespoon Water
Let this sit for 10-15 minutes until the chia seed swell up.

In a large bowl add the milk, oil, sugar, yeast, vinegar, and chia seed mixture and mix everything.
350 ml milk, 60 ml Olive oil, 1 tablespoon Vinegar, 2 teaspoon Sugar, 2 teaspoon Active Dry Yeast, 2 tablespoon Chia seeds
To this sift and add the flour and give a mix.
425 gram Spelt flour
Now add the vegetable mixture, cheese and mix everything evenly.
50 grams Cheese
Add this mixture to a greased baking pan. I have used a loaf tin.
Let the dough rise in the baking pan for 1.5 to 2 hours until almost double.

Preheat the oven to 200 Deg C / 392 Deg F.
Bake the bread for 40-45 minutes until done. The bread is done when you see it starts releasing the edges and when a toothpick inserted comes out clean. It might be still a little sticky as the bread is moist, but the dough should not be raw.
Once done remove and let it sit in the baking tin for 10-15 minutes.
After 10-15 minutes remove it on a wire rack and let it cool completely before slicing.
Enjoy.