Honey & Oat Spelt Bread
- Yield: 1 loaf (10 servings) 1x
Ingredients
Scale
Bread Dough:
- 1 cup + 1 Tbsp (241g) water, lukewarm (110–115°F)
- 3 Tbsp (63g) Honey Next Door Pure Raw Atlanta Honey
- 2 ¼ tsp instant yeast (1 packet) [1]
- 1 cup + 2 Tbsp (100g) old-fashioned rolled oats
- 1 tsp salt
- 3 1/3 cups (400g) Maine Grains Organic Spelt Flour [2]
Topping:
- 1 egg, beaten with a splash of cream
- old-fashioned rolled oats
Instructions
- In a large bowl, whisk together lukewarm water and 1 teaspoon (7g) honey. Gently mix in yeast. Leave undisturbed for 10 minutes until the mixture gets foamy.
- Add remaining 2 tablespoons + 2 teaspoons (56g) honey, mixing with a silicone spatula just until combined.
- Add oats, salt, and 1 cup (120g) spelt flour, mixing with silicone spatula until combined.
- Add remaining 2 1/3 cups (280g) spelt flour, mixing with spatula until a shaggy dough begins to form.
NOTE: Ditch the spatula and get in there and mix with your hands, if necessary. Just be gentle, as you don’t want to overwork the spelt. - Cover bowl with a clean kitchen towel and allow to rest for 10 minutes while the oats hydrate.
- Turn dough out onto a lightly floured surface. Using your hands, knead until a soft, smooth dough forms, 5–7 minutes. [2]
NOTE: If your dough starts to stick, you may sprinkle it with a little flour, but take care to not accidentally add too much flour to your dough. - Form dough into a ball and place back into your large bowl. Cover bowl with beeswax wrap or cling film and place in a warm, dry spot and leave undisturbed until dough has doubled in bulk, roughly 1 hour.
- Grease a 9" x 5" loaf pan. Set aside.
- After dough has doubled in size, gently punch it down to release excess gas build-up. Tip dough out onto a lightly floured surface, then press into a 9" x 9" square.
- Roll dough up from one side, making sure to keep roll even and quite tight. Pinch seam to seal.
- Place dough log into prepared baking pan seam-side down. Lightly cover with beeswax wrap or cling film and allow to rise in a warm place until visibly puffy, roughly 30 minutes.
- Towards the end of your second proof, heat oven to 375°F.
- Whisk egg and cream together, then egg wash your loaf. Sprinkle oats on top.
- Bake for 35–40 minutes or until deep golden brown. (Internal temperature should be 190–200°F.)
- Transfer baking pan to wire rack. Let loaf cool for 10 minutes, then transfer loaf to wire rack and allow to cool completely.
Notes
- If you’re like us and buy 1-pound bricks of yeast, use the yeast spoon from our Bread & Butter box to make measuring out 1 packet’s worth of yeast super easy!
- When working with spelt flour, take care to not overwork the dough or the texture will be all wrong. This is due to spelt flour’s lower protein content; Maine Grain’s spelt flour has 11%. By comparison, King Arthur’s all-purpose has 11.7% protein content, and their bread flour has 12.7%.
- Turn this into a vegan loaf by swapping 3 Tbsp (59g) maple syrup for the honey and swapping plant-based milk for the egg wash.
Source: Occasionally Eggs
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