Spelt Loaf

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 7 g 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 ( specified)
• 1 teaspoon sea salt
• 2 tablespoons linseeds
• 2 tablespoons oats (traditional rolled not instant)
• 1 tablespoon olive oil
• 2 teaspoons milk
• butter (to serve)
• jam (to serve)

Recipe

• 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.
• 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.
• 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).
• 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.
• 5 preheat oven to 200c (180c fan forced).
• 6 lightly grease 6cm deep, 10cm x 20cm (base measurement) loaf pan.
• 7 combine remaining linseeds and oats in a small bowl and set aside.
• 8 using your fist, punch dough down and then knead until smooth and then shape into a 22cm log and place in prepared pan .
• 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.
• 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.
• 11 turn onto a wire rack to cool.
• 12 serve with butter and jam.