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Oaty Spelt Tin Loaf

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!

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Free from Egg, Soya
Vegetarian, Kosher, Organic, Wholemeal, Without crystal sugar

Ingredients

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  1. Warm the milk and honey, stirring until dissolved then leave to cool.
  2. Put the flour, oats, yeast, and salt into a large bowl and blend them together.
  3. Stir in tepid milk, and when everything looks craggy and lumpy, stir in the oil.
  4. Using your hands gather everything together into a doughy mass.
  5. Knead the sticky dough in its bowl, or on a work surface, for 100 presses. Avoid adding flour if possible.
  6. 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.
  7. Oil a 1kg/2lb bread tin.
  8. Knead the dough for another 100 presses.
  9. Shape the dough and put it into the prepared tin.
  10. Press a few oats onto the top of the loaf.
  11. Loosely cover the tin with the oiled cling film and leave it to rise in a warm place for 25 minutes.
  12. Pre-heat the oven.
  13. Remove the cling film and bake for 35-40 minutes. You will know it’s done when the bottom sounds hollow when tapped.
  14. 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

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Quick Yeast 125g

£1.15

Organic Stoneground Wholemeal Spelt Flour 1kg

£2.75

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Ingredients

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