Carrie’s Spelt Oatmeal Bread

Carrie’s Spelt Oatmeal Bread combines oats and spelt flour in a yeast-raised loaf with honey, butter, and egg. The recipe makes two loaves and uses two separate rises.

Boiling water first softens the oats and dissolves the honey, butter, and salt. The yeast is activated separately in warm water before the mixtures are combined and the spelt flour is added.

Spelt is more delicate than common wheat flour, so the source cautions against over-kneading. The baked loaves are brushed with warm honey and sprinkled with oats.

Ingredients

• 2 cups boiling water
• 1 cup rolled oats
• 1/3 cup honey
• 2 tablespoons butter or ghee
• 2 teaspoons salt
• 1 package active dry yeast, about 1/4 ounce or 8 grams
• 1/2 cup warm water, about 110°F or 43°C
• 1 large egg
• 4 1/2 cups spelt flour
• 2 tablespoons honey, slightly warmed, for brushing
• 2 tablespoons rolled oats, for sprinkling

Method

Combine the boiling water, oats, honey, butter, and salt in a large bowl and set aside. Dissolve the yeast in the warm water and let it stand about 10 minutes, then stir it into the oat mixture. Add the egg, then the spelt flour, mixing until a smooth elastic dough forms; add flour a tablespoon at a time if it is too sticky. Place in a lightly oiled bowl, cover with a damp cloth, and let rise about 1 hour until doubled. Heat the oven to 375°F (190°C). Punch down the dough, divide in two, shape into loaves, and place in lightly oiled 9-by-5-inch loaf pans. Cover and let rise about 40 minutes until doubled again. Bake about 30 minutes until golden and hollow-sounding underneath. Remove from the pans, brush with warm honey, and sprinkle with oats. Makes 2 loaves, about 10–12 slices each.