Spelt oatmeal bread

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As part of my experiment of not buying bread all winter, I had to come up with a good, basic, spelt bread loaf that was really simple and good enough for a regular sandwich loaf. The combination of oatmeal and honey helps make this a nice moist loaf that keeps well in a bag on the counter for several days.

To get a lighter texture and a higher rise, I've added some vital wheat gluten flour which should be omitted if your reason for cooking with spelt is wheat allergies. Spelt has a weaker gluten than wheat, so less kneading and a shorter rise time are generally called for with a pure spelt bread. If I had a bread machine with a programmable cycle, I would try to get a whole spelt bread dialed in, but for now, I'll use the wheat gluten.

Servings:
2 pound loaf
Preparation Time:
10 minutes prep, plus a full bread machine cycle
Tools
  • Bread machine

Ingredients

  • 1 tablespoon active dry yeast
  • 1 1/4 cup warm water
  • 1/4 cup honey
  • 3 1/2 cups spelt flour
  • 1/2 cup old-fashioned rolled oatmeal
  • 1/4 cup vital wheat gluten
  • 2 tablespoons olive oil
  • 1 1/2 teaspoon sea salt
Cooking Instructions
Stir the honey into the warm water till it is dissolved, then stir in the yeast. Let the yeast mix sit and start foaming for 10 minutes while you load up your bread machine with the rest of the ingredients. Pour in the liquids and start the bread machine on a whole wheat cycle with a light crust.