Wholemeal Spelt and Oat Tin Loaf
About this recipe:
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.
1kg/2lb bread tin, saucepan and 2 x large mixing bowls
350ml tepid milk
1 tbsp honey
450g Doves Farm Organic Wholemeal Spelt Flour
75g porridge oats
1 tsp Doves Farm Quick Yeast
1 tsp salt
1 tbsp oil
oats, for dusting
oil, for tin
220°C, Fan 200°C, 425°F, Gas 7
- Warm the milk and honey in a saucepan, stirring until dissolved then leave to cool.
- Put the flour, oats, yeast, into a large mixing bowl and blend them together.
- Stir in the tepid milk and honey, and when everything looks craggy and lumpy, stir in the salt.
- 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, dust lightly with flour if required.
- 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.
- Rub some oil around the inside of 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.
- Invert a mixing bowl over the tin and leave it to rise in a warm place for 35 minutes.
- Pre-heat the oven.
- Remove the inverted bowl and bake for 40-45 minutes.
- Turn the bread out of the tin, tap the base and if it sounds hollow the bread is cooked.
- Leave to cool on a wire rack.