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Spelt Wholemeal and Oat 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 delicious, soft eating crumb.

4 Reviews / Write a review

Free from Egg, Soya, Nuts
Vegetarian, Without crystal sugar

Ingredients

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  1. Warm the milk and honey in a saucepan, stirring until dissolved then leave to cool.
  2. Put the flour, oats, yeast, into a large mixing bowl and blend them together.
  3. Stir in the tepid milk and honey, and when everything looks craggy and lumpy, stir in the salt.
  4. Stir in the oil
  5. Using your hands gather everything together into a doughy mass.
  6. Knead the sticky dough in its bowl, or on a work surface, for 100 presses, dust lightly with flour if required.
  7. Cover the dough with a large upturned mixing bowl and leave it in a warm place for the dough to double in size, which will take about an hour.
  8. Rub some oil around the inside of a 1kg/2lb bread tin.
  9. Knead the dough for another 100 presses.
  10. Shape the dough and put it into the prepared tin.
  11. Press a few oats onto the top of the loaf.
  12. Invert a mixing bowl over the tin and leave it to rise in a warm place for 35 minutes.
  13. Pre-heat the oven.
  14. Remove the inverted bowl and bake for 40-45 minutes.
  15. Turn the bread out of the tin, tap the base and if it sounds hollow the bread is cooked.
  16. Leave to cool on a wire rack.

Equipment

1kg/2lb bread tin, saucepan and 2 x large mixing bowls

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

40-45 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

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Quick Yeast 125g

£1.30

Organic Stoneground Wholemeal Spelt Flour 1kg

£3.00

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Ingredients

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