Every Sunday I make a loaf of this bread. It’s dense, it’s nutritious, it’s delicious. Every morning we have a slice or two with organic eggs, organic butter, homemade marmalade and a freshly brewed coffee. We sit at the time and indulge before we head out to face the day. It’s perfect especially on an Autumn morning.
Adapted from Sophie Dahl’s Miss Dahl’s Voluptuous Delights
550g white spelt flour (you may need more depending on how it takes the water)
100g rolled oats
1 heaped tablespoon of instant yeast
1 heaped teaspoon of sea salt flakes
350ml warm water
1 tablespoon sunflower oil
1 tablespoon runny honey
1. In a large mixing bowl, mix the flour, oats, yeast and salt
2. In a second bowl, mix the water, oil and honey.
3. Add wet ingredients to dry and stir to combine.
4. The mixture might be a bit wet but that is okay. Cover the bowl with a clean tea towel and sit in a warm place for 20 minutes or until doubled in size.
5. Line a loaf pan with baking paper.* Stir the dough until it is back to its original size and spread in the loaf pan. Cover the loaf pan and sit in a warm place for another 20 minutes. Preheat the oven to 190 degrees C conventional/170 degrees C fan.
6. Bake loaf in oven for about 45 minutes – 1 hour. When you take it out, tap it with your fingers. If it sounds hollow, it’s cooked.