Bread and Better

Bread and Better

Thursday, 14 July 2016

Spelt, Oat and Honey Loaf

The honey in this loaf adds a subtle sweetness, whilst the oats create a lovely crumbly texture. This bake makes amazing toast, just simply slather with salted butter.

Makes 1 medium loaf.

For the loaf:
400g white spelt flour (plus a little more for dusting)
100g rolled/porridge oats
7g dried yeast
1 teaspoon salt
3 tablespoons honey
300ml water

Place the flour into a large bowl and rub in the yeast.
Add the salt, honey, oats and water and mix to form a dough (adding more water if it feels a little dry).
Place the dough onto a lightly floured surface and knead for around 10 minutes, or until the dough feels elastic.
Place the dough back into the bowl and cover with a tea-towel.
Leave the dough to rise, for at least an hour, or until it has doubled in size.
When the dough has risen, place it onto a lightly floured surface and shape into a ball.
Place the ball onto a lined baking tray, cover with a tea-towel and leave to rise for at least 30 minutes, or until it has noticeably puffed up.
Pre-heat the oven to 200 degrees c.
When the dough has risen, make a 'x' shape in the top with a sharp knife and sprinkle over a little flour and/or oats.
Bake the loaf for around 25 minutes or until the surface is a deep golden brown and the bottom sounds hollow when tapped.
Cool a little on a wire rack before serving.

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