Oaty Spelt Tin Loaf


  • 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


  1. Warm the milk and honey, stirring until dissolved then leave to cool.
  2. Put the flour, oats, yeast, and salt into a large bowl and blend them together.
  3. Stir in 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, or on a work surface, for 100 presses. Avoid adding flour if possible.
  6. 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.
  7. Oil a 1kg/2lb bread tin.
  8. Knead the dough for another 100 presses.
  9. Shape the dough and put it into the prepared tin.
  10. Press a few oats onto the top of the loaf.
  11. Loosely cover the tin with the oiled cling film and leave it to rise in a warm place for 25 minutes.
  12. Pre-heat the oven.
  13. Remove the cling film and bake for 35-40 minutes. You will know it’s done when the bottom sounds hollow when tapped.
  14. Leave to cool on a wire rack.