Total Time
2hrs
Prep 1 hr 30 mins
Cook 30 mins

Bread-machine recipe using spelt flour. Healthy and delicious. Prep time includes bread machine time but not final rise in loaf pan. May be different according to your machine.

Ingredients Nutrition

Directions

  1. In a medium bowl, combine oats and boiling water. Let cool to lukewarm.
  2. Add butter, warm water, salt and molasses. Stir and pour into bread bucket.
  3. Add both flours and yeast. Start machine on dough cycle. (Or use whole grain cycle and disregard step 4.).
  4. When cycle ends, dump out dough on floured board. Knead several times and place in greased loaf pan. Let rise in warm place until doubled. Bake at 375ºF for 20-30 minutes.
Most Helpful

This was the first recipe I used in my new Cuisinart machine. I did the entire process in the machine and didn't interrupt the cycle. I set it on "whole grain" and medium crust- it was done in over 4 hours. That was too long! I should have referred to your prep time and then reset the program. HOWEVER, although the crust was very dark and thick, the texture was lovely. I'll do it again making changes only in the setting, not the ingredients.

Jacm May 15, 2010

Some people who have alleries or sensitivities to wheat can eat spelt. I am one of them. Kamut is also an ancient form of wheat that I am able to tolerate. The first time I made this, I ate half the loaf! I didn't have molasses so substituted 1/4 C packed brown sugar. I used 3 C spelt flour and 7/8 C kamut flour. I also used old fashioned oats and added slightly more water. I don't have a bread machine so make this by hand. I do not knead the dough but stretch and fold a few times. The more you knead spelt the denser your bread will be. The dough also needs to be a little wetter than regular bread dough. This has turned out well every time I have made it.

treesong March 26, 2010

This turned out denser and more molassesy than I anticipated, but I think if I reduce the molasses next time so it isn't the dominant flavor, I'll really, really love the way all the tastes and textures work together in this bread.

Serah B. November 18, 2009