Spelt Wholemeal and Oat Tin Loaf


  • 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


  1. Warm the milk and honey, stirring until dissolved then leave to cool.
  2. Put the flour, oats, yeast, into a large mixing bowl and blend them together.
  3. Stir in tepid milk, and when everything looks craggy and lumpy, stir in the salt.
  4. Stir in the oil
  5. Using your hands gather everything together into a doughy mass.
  6. Knead the sticky dough in its bowl, or on a work surface, for 100 presses, dust lightly with flour if required.
  7. 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.
  8. Rub some oil around the inside of a 1kg/2lb bread tin.
  9. Knead the dough for another 100 presses.
  10. Shape the dough and put it into the prepared tin.
  11. Press a few oats onto the top of the loaf.
  12. Invert a mixing bowl over the tin and leave it to rise in a warm place for 35 minutes.
  13. Pre-heat the oven.
  14. Remove the inverted bowl and bake for 40-45 minutes.
  15. Turn the bread out of the tin, tap the base and if it sounds hollow the bread is cooked.
  16. Leave to cool on a wire rack.