Since I try to eat as little bread as possible, which for me is quite a challenge since it is probably my favorite food. I figure, if I make bread that is basically baked oatmeal, it can’t be that fattening, right?
It actually doesn’t make me bloat up like regular bread by any means and it is really filling.
The bread doesn’t rise as much since there is less gluten. Gluten causes bread to rise because it traps the yeast bubbles and allows them to grow. Spelt does have gluten, but much less than wheat.
With two slices of this bread and I am more than satisfied. The oats give the bread a really crispy crust, just yummy. When this bread gets a little stale after a few days, it makes really great toast too.
1/2 C. warm milk, 100° F, *(Vegans substitute for water )
1/2 C. warm water, 100° F
2 1/2 tsp. yeast
2 tbsp. coconut sugar
3 tbsp. coconut oil, melted
1 c. Oats , ground to flour in your food processor
1 1/4 C. plain Spelt flour
1 C. whole grain Spelt flour
1 1/2 tsp. Himalayan salt
1 egg beaten (*omit for Vegans)
1/4 C. oat flakes for decorating
In the bowl of your kitchen aid equipped with the hook attachment, dissolve the yeast in a 1/4 cup of the warm water together with one tablespoon of the sugar. Let the yeast sit for 5 minutes to get it activated.
Once the yeast is nice and frothy add the remaining liquids, and the sugar and oil. Stir just one round. Add the flours, one cup at a time. Now you can add the salt. Salt kills the yeast so I always put it in after the flour.
Mix for 10 minutes.
Turn out the dough to a floured surface and knead a few times, pushing the dough away from you with the palms of your hands and pulling it back with your fingers.
Shape into a ball and place in an oil sprayed bowl. Cover with cling film and let rise until double in bulk, about two hours.
Pre-heat the oven to 400° F
Take the dough out of the bowl and place back on your floured work surface, give it just a little knead and shape into a loaf. Place into a greased loaf pan with the seam down. Brush with the egg and sprinkle over the oats. Cover again with cling film (which has been sprayed with oil) and cover loosely. Let rise again for 30 minutes.
Remove the cling film and place in the oven on a rack in the middle of the oven.
Bake for about 40 minutes. Tap the bread when it’s done, it should sound hollow. I always knock on it with my index finger, as if I were knocking on a door, gently of course.
Put a little bowl or container with about 1 cup of water in the bottom of the oven. This will give a nice moist loaf.