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Honey & Oat Spelt Bread

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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

  1. 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.
  2. Add remaining 2 tablespoons + 2 teaspoons (56g) honey, mixing with a silicone spatula just until combined.
  3. Add oats, salt, and 1 cup (120g) spelt flour, mixing with silicone spatula until combined.
  4. 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.
  5. Cover bowl with a clean kitchen towel and allow to rest for 10 minutes while the oats hydrate.
  6. 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.
  7. 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.
  8. Grease a 9" x 5" loaf pan. Set aside.
  9. 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.
  10. Roll dough up from one side, making sure to keep roll even and quite tight. Pinch seam to seal.
  11. 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.
  12. Towards the end of your second proof, heat oven to 375°F.
  13. Whisk egg and cream together, then egg wash your loaf. Sprinkle oats on top.
  14. Bake for 35–40 minutes or until deep golden brown. (Internal temperature should be 190–200°F.)
  15. Transfer baking pan to wire rack. Let loaf cool for 10 minutes, then transfer loaf to wire rack and allow to cool completely.

Notes

  1. 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!
  2. 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%.
  3. 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

Find it online: https://recipes.fikabrodbox.com/honey-oat-spelt-bread/