Spelt and Oat Loaf

By Saturday, April 02, 2016

I am slowly getting back into bread making and it feels great. I am one of those simple souls that loves the satisfaction of having made a homemade loaf and this recipe is my latest obsession. The spelt and oat combination gives this bread a really rich nutty flavour, and the treacle adds great depth of flavour. It's such an easy recipe to make and perfect served fresh out of the oven with plenty of butter.  

You will need:

325g spelt flour
75g oats plus a handful to decorate
525ml warm water
1 tsp dried yeast
1 tbsp treacle
1 tsp fine salt
vegetable/ seed oil 

Begin by preheating the oven to 220 degrees / gas 7. Place the lukewarm water into a mixing jug with the treacle and mix well, then stir in the yeast. Leave to one side for 4-5 minutes until the yeast has become frothy. 

In the meantime, add the spelt, oats and salt into a large mixing bowl. Make a well in the middle of the bowl and pour in the yeast mixture. Using a fork, gently mix until everything is well combined. Cover the bowl with a tea-towel and leave to rest for 10 minutes. Whilst the mixture is resting, grease your loaf tin well with a vegetable or seed oil (I usually use Rapeseed). 

Once ten minutes is up, pour the mixture into a loaf tin and gently smooth over with a spatula (the mixture should only fill around 3/4 of the loaf tin). Sprinkle the remaining oats over the top of the loaf and cover again with the tea-towel. Leave the loaf in a warm place for 20 minutes to rise. When the mixture rises to within an inch of the top of the tin, remove the tea-towel and place in the oven. Bake for 20 minutes and then turn the oven down to 180 degrees / gas 4 and bake for a further 30 minutes. Remove the loaf from the tin and put it back into the oven upside down for 10-15 minutes to cook through. 

Then, remove from the oven and place on a wired rack. Leave to cool for 5 minutes then slice and enjoy!

You Might Also Like