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Spelt loaf
Spelt loaf
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Prep Time:
130 minutes
Cook Time:
35 minutes
Total Time:
165 minutes
Wholesome spelt loaf packed with wholegrain goodness for delicious baking.
Ingredients:
  • 7g sachet dry yeast
  • 20.00 gm caster sugar
  • 375.00 gm warm water
  • 232.50 gm wholemeal spelt flour
  • 232.50 gm white spelt flour
  • 2.40 gm sea salt
  • 40.00 ml linseeds
  • 20.00 gm traditional rolled oats
  • 18.20 gm olive oil
  • 10.40 gm milk
  • Butter, to serve
  • Jam, to serve
Instructions:
  • Combine yeast, sugar, and warm water in a jug and whisk with a fork until yeast is dissolved. Allow the mixture to sit in a warm place for 10 minutes or until it becomes frothy.
  • In a big bowl, sieve the flours. Add salt, 1 1/2 tablespoons of linseeds, 1 tablespoon of rolled oats, the yeast mixture, and olive oil. Combine until a soft dough forms. Transfer to a lightly floured surface and knead for 5 minutes until smooth and elastic. Place in a greased large bowl, cover, and let it rest in a warm place for 1 hour until doubled in size.
  • Preheat the oven to 200°C/180°C fan-forced and lightly grease a 6cm-deep, 10cm x 20cm loaf pan. Combine the remaining linseeds and oats in a bowl and set aside. Punch the dough down with your fist, knead until smooth, and shape into a 22cm log. Place the dough in the prepared pan, cover with lightly greased plastic wrap, and set aside in a warm place for 30 to 40 minutes until the dough has almost doubled in size.
  • Lightly glaze the top with milk before generously dusting with a linseed mixture. Bake in the oven for 30-35 minutes until beautifully dark golden and hollow-sounding when tapped. Cool on a wire rack, then serve with a side of butter and jam.

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