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Spelt loaf

  • 2:10 Prep
  • 0:35 Cook
  • Makes 1 loaf (12 slices)
  • Advanced


  • 7g sachet dry yeast
  • 1 tablespoon caster sugar
  • 1 1/2 cups warm water
  • 1 1/2 cups wholemeal spelt flour
  • 1 1/2 cups white spelt flour
  • 1 teaspoon sea salt
  • 2 tablespoons linseeds
  • 2 tablespoons traditional rolled oats
  • 1 tablespoon olive oil
  • 2 teaspoons milk
  • Butter, to serve
  • Jam, to serve


  • 1
    Place yeast, sugar and warm water in a jug. Whisk with a fork to dissolve yeast. Stand in a warm place for 10 minutes or until frothy.
  • 2
    Sift flours into a large bowl. Stir in salt, 1 1/2 tablespoons linseeds, 1 tablespoon rolled oats, yeast mixture and olive oil. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead for 5 minutes or until smooth and elastic (see note). Place in a large, lightly greased bowl. Cover. Set set aside in a warm place for 1 hour or until doubled in size.
  • 3
    Preheat oven to 200°C/180°C fan-forced. Lightly grease a 6cm-deep, 10cm x 20cm (base) loaf pan. Combine remaining linseeds and oats in a bowl. Set aside. Using your fist, punch dough down. Knead until smooth. Shape into a 22cm log. Place in prepared pan. Cover with lightly greased plastic wrap. Set aside in a warm place for 30 to 40 minutes or until dough has almost doubled in size.
  • 4
    Brush top with milk. Sprinkle with linseed mixture. Bake for 30 to 35 minutes or until dark golden and hollow-sounding when tapped. Turn onto a wire rack to cool. Serve with butter and jam.

Source: taste.com.au


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