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Softened oats contribute moisture to a spelt loaf enriched with honey, butter, and egg. Two rises give the yeast dough time to develop before baking.

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.

Work the spelt dough gently, as it is easy to over-knead. Once baked, the loaves receive a light honey glaze and a sprinkling of 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

Pour boiling water over the oats, honey, butter, and salt in a large bowl. Separately, activate the yeast in warm water for about 10 minutes. Combine the mixtures, add the egg, and work in the spelt flour until the dough is smooth and elastic; add small spoonfuls of flour if needed and handle it gently. In a lightly oiled, covered bowl, let it double in volume, about 1 hour. Set the oven to 375°F (190°C). Knock back the dough, divide into two loaves, and place in greased 9-by-5-inch pans. Cover for a second rise of about 40 minutes. 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.