No kneading or yeast required for this easy loaf! Two types of better-for-you flour -- whole-wheat pastry and spelt -- plus an array of seeds make it super flavorful. Martha made this recipe on "Martha Bakes" episode 805.
Whole-wheat pastry flour has less protein than regular whole-wheat flour, resulting in a lighter, more tender bread. You can substitute regular whole-wheat flour, but the bread will be slightly more coarse and dense.