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You are here: Home > Recipes > Oaty Spelt Tin Loaf

Oaty Spelt Tin Loaf

Doves Farm recipe

Our 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 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!


Unit of measurement


350 mlTepid Milk
1 tbspHoney
450 gOrganic Wholemeal Spelt Flour
75 gPorridge Oats
1 tspQuick Yeast
1 tspSalt
1 tbspOil
1 Oats


Makes: 1 loaf

Equipment: 1kg/2lb bread tin, oiled

Oven: 220˚C, Fan 200˚C, Gas 7

Bake: 35-40 minutes

1. Warm the milk and honey until dissolved then leave to cool.

2. Put the flour, oats, yeast and salt into a bowl and blend them together.

3. Stir in the 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 for 100 presses.  Avoid adding flour if possible.

6. Cover the bowl 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. Knead the dough for another 100 presses.

8. Shape the dough and put it into your prepared tin.

9. Press a few oats onto the top of the loaf.

10. Cover the tin with the oiled cling film and leave it in a warm place to rise for 25 minutes.

11. Pre-heat the oven.

12. Bake the bread for 35-40 minutes. You will know it’s done when the bottom of the loaf sounds hollow when tapped. Leave to cool on a wire rack.


Temperature & cooking time:
220˚C, Fan 200˚C, Gas 7

Dietary status:
Wholegrain, Organic.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

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