Spelt Loaf

Step 1: Place yeast, sugar and warm water in a jug and whisk with a fork to dissolve yeast and then stand in a warm place for 10 minutes or until frothy.

Step 2: Sift flours into a large bowl and stir in sal, 1 1/2 tablespoons linseeds, 1 tablespoon rolled oats, yeast mixture and olive oil.

Step 3: Mix for form a soft dough and then turn out onto a lightly floured surface and knead for 5 minutes or until smooth and elastic (see note in intro).

Step 4: Place in a large, lightly greased bowl and cover and set aside in a warm place for 1 hour or until doubled in size.

Step 5: Preheat oven to 200C (180C fan forced).

Step 6: Lightly grease 6cm deep, 10cm x 20cm (base measurement) loaf pan.

Step 7: Combine remaining linseeds and oats in a small bowl and set aside.

Step 8: Using your fist, punch dough down and then knead until smooth and then shape into a 22cm log and place in prepared pan.

Step 9: Cover lightly with greased plastic wrap and set aside in a warm place for 30 to 40 minutes or until dough has almost doubled in size.

Step 10: Brush top with milk and sprinkle with linseed mixture and bake for 30 to 35 minutes or until dark golden and hollow sounding when tapped.

Step 11: Turn onto a wire rack to cool.

Step 12: Serve with butter and jam.