Wholemeal Spelt and Oat Tin Loaf
40-45 minutes
1 loaf
Egg,Nuts
No added sugar,Vegetarian
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.
Equipment:
1kg/2lb bread tin, saucepan and 2 x large mixing bowls
Ingredients:
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
Method:
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.
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“That is FANTASTIC!” - said through a mouthful, sums it all up..And, considering I had to reintroduce 100ml of milk into the first prove…(!), when I misread the measuring jug! - And the Fan oven went completely berserk at 200C +++, and roasted it in 20 minutes, the result is quite remarkable. (190C next time, on one shelf lower, with a vigil to rescue it if necessary.) Clearly this is an ideal beginner’s loaf - Outstanding results on complete incompetence - ! And it complies with my FODMAP diet!
Roger Dicks
Reviewing: Wholemeal Spelt and Oat Tin Loaf
Great texture and taste - Sadly I didn’t spot the comma….I dutifully double checked the temperature, which I read as ‘220C Fan’ not ‘220C, Fan 200C’ so it’s scorched, with a bulletproof, dusky crust - I was looking for a slightly darker crust, and a better rise than the two previous spelt loaves - I certainly got both - and the flavour is superb, I’ll just have to tickle up the bread knife with the diamond stone - and watch my fingers! (I should think it’ll keep fresh longer too, with that pottery crust!) I keep a journal of my bakery exploits, to ensure lessons are learnt - the next one, Number 4, will be a five star - ! Standby for an update…:-)
Roger Dicks
Reviewing: Wholemeal Spelt and Oat Tin Loaf
Love this bread....have to admit that I add 3 tbs of honey.....but really worth it. Lovely crust and altogether delicious.
Myra Malcolm
Reviewing: Wholemeal Spelt and Oat Tin Loaf
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.
Sharon
Reviewing: Wholemeal Spelt and Oat Tin Loaf
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.
B Devlin
Reviewing: Wholemeal Spelt and Oat Tin Loaf
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
Angie Allen
Reviewing: Wholemeal Spelt and Oat Tin Loaf
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.
Penny Fisher
Reviewing: Wholemeal Spelt and Oat Tin Loaf