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!

1 Review / 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

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