Spelt Loaf
Created by ImPat on November 20, 2014
- Servings: 12
- Prep Time: 15m
- Cook Time: 30m
- Recipe #16036
Ingredients
- 7 grams dry yeast (sachet)
- 1 tablespoon caster sugar
- 1 1/2 cups warm water
- 1 1/2 cups spelt flour (wholemeal specified)
- 1 1/2 cups spelt flour (white specified)
- 1 teaspoon sea salt
- 2 tablespoons linseeds
- 2 tablespoons oats (traditional rolled oats NOT INSTANT)
- 1 tablespoon olive oil
- 2 teaspoons milk
- Butter (to serve)
- Jam (to serve)
How to Make
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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.
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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.
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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).
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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.
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Step 5: Preheat oven to 200C (180C fan forced).
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Step 6: Lightly grease 6cm deep, 10cm x 20cm (base measurement) loaf pan.
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Step 7: Combine remaining linseeds and oats in a small bowl and set aside.
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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.
How to Make
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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.
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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.
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Step 11: Turn onto a wire rack to cool.
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Step 12: Serve with butter and jam.