Wholemeal Spelt Oat Bread
My new recipe combines the nutty sweetness of wholemeal spelt flour with the creaminess of oats in this healthy loaf bread. This spelt bread is surprisingly light and soft, even though it has lots of grains and fibre which is fantastic for your gut and health. Spelt flour is great for anyone intolerant to eating wheat and adding gluten-free oats makes this recipes even more gentle on your digestion. This recipe comes together without using milk, eggs or butter. I have purposely used all ingredients that are suitable for anyone lactose intolerant or on a vegan diet.
If avoiding animal products isn't important for you this recipe can be make also using milk and adding in honey instead of maple syrup I like to share recipes that are suitable to adapt to your taste and dietary needs. Can I make this bread with milk? Yes, swap the water out for milk, either whole milk or plant based milk. Can I use honey or another sweetener if I don't have honey in the house. The answer is yes also, swap out the maple syrup for honey or another sweetener. When you add honey the loaf will cook a little darker than maple syrup. Can I leave out the ground flax if I don't have it, yes also. I love adding ground flax when I can for extra fibre.
The dough from this bread is a little sticky to handle but the results will be a delicious, soft and fluffy bread once baked.
Ingredients
- Wholegrain Spelt Flour – 420g (about 2 +3/4 cups UK)
- Gluten-free oats, or your choice – 80g (about 3/4 cup UK)
- Ground flax seeds (optional) – 1 tb
- Maple Syrup, or honey or your choice – 2 tbsp
- Olive oil – 1 tablespoon
- Water – 350g
- Yeast – 7g dry (2.5 ts) or 14g fresh
- Salt – 1 tsp
Method
- Whisk 300g water, yeast, maple syrup, oats, oil and ground flax together and rest for 5 minutes. Then add flour and combine for 1 minutes until shaggy. Add in the balance of the water and knead by hand for 5-7 minutes or using a stand mixer with a dough hook for about 4 minutes. Spelt flour does not require as much kneading as regular flour.
- Remove and place in another oiled bowl covered for 45-60 minutes until doubled in size. The time varies depending on the season or how warm your home is.
- Sprinkle a little flour on the bench and remove the risen dough and gently push some of the air out. Then fold onside then the other then roll up towards you to make a loaf shape. Place seam side down in your prepared loaf tin. I like to grease with oil and add baking paper to the base and long on each side (this makes it easy to lift out and keep your tin clean). Cover with a cloth or plastic and rest again for 35 minutes.
- Preheat oven 220˚C, 200˚C fan 10 minutes before baking the bread. Before baking brush with water or olive oil and sprinkle some oats. Add a small container of water to the base of your oven. Bake in the reheated oven for 40 minutes. Remove the bread if the bread sounds hollow when tapped then it is cooked. Cool on wired rack before slicing. I like to cover the bread to ensure a softer crust. I dislike hard crusts.
- Store for up to 1 week in the fridge or slice and store in the freezer for a few months.