Oaty Spelt Tin Loaf

Name: Oaty Spelt Tin Loaf
Ingredients: 350 ml tepid milk; 1 tbsp honey; 450 g Doves Farm Organic Stoneground Wholemeal Spelt Flour; 75 g porridge oats; 1 tsp Doves Farm Quick Yeast; 1 tsp salt; 1 tbsp oil; oats for dusting

Makes 1 loaf

The nutty sweetness of wholemeal spelt flour mingles with the creaminess of the oats in this tin loaf. Although packed with whole grains, this loaf has a surprisingly light and soft eating crumb. I get hunger pangs and yearn for the midday break when I know this bread has been used for my lunch box sandwich!

4 Reviews / Write a review

Free from Egg, Soya

Vegetarian, Kosher, Organic, Wholemeal, Without crystal sugar

Ingredients

350ml tepid milk
1 tbsp honey
450g Doves Farm Organic Stoneground Wholemeal Spelt Flour
75g porridge oats
1 tsp Doves Farm Quick Yeast
1 tsp salt
1 tbsp oil
oats for dusting

Warm the milk and honey, stirring until dissolved then leave to cool.
Put the flour, oats, yeast, and salt into a large bowl and blend them together.
Stir in tepid milk, and when everything looks craggy and lumpy, stir in the oil.
Using your hands gather everything together into a doughy mass.
Knead the sticky dough in its bowl, or on a work surface, for 100 presses. Avoid adding flour if possible.
Cover the dough with oiled cling film and leave it in a warm place for the dough to double in size, which will take about an hour.
Oil a 1kg/2lb bread tin.
Knead the dough for another 100 presses.
Shape the dough and put it into the prepared tin.
Press a few oats onto the top of the loaf.
Loosely cover the tin with the oiled cling film and leave it to rise in a warm place for 25 minutes.
Pre-heat the oven.
Remove the cling film and bake for 35-40 minutes. You will know it’s done when the bottom sounds hollow when tapped.
Leave to cool on a wire rack.

Equipment

1kg/2lb bread tin

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

35-40 minutes

First time I've ever made bread. Followed this easy recipe and the loaf was absolutely fabulous. Looked exactly like the picture, great texture, great flavour, cuts easily. Will definitely make this again.

By Sharon

03 May 2020

First time I've used spelt, but I'll be making this loaf again, regularly. Quite a different taste to wheat and complemented well with the oats. Cuts into nice fine slices and freezes well.

By B Devlin

08 May 2019

Just made this, easy to follow recipe and the bread tasted delicious, it’s almost all gone before it’s had a chance to cool down, will be making this one again

By Angie Allen

11 Apr 2019

I made this today, it was easy and went well until I tried to get it out the tin. I oiled the tin as specified but it was stuck fast and my loaf came out in bits. Shame really as nice texture and flavour, could do with a lot more salt though.

By Penny Fisher

07 Oct 2017