Prep 10 mins
Cook 45 mins
My daughter doesn't tolerate traditional wheat very well but does fine with small amounts of Spelt. Most bread recipes we've tried are very dense and not so fabulous. This one is superb! Uses leftover cooked oatmeal....so its a great way to use up that too!
- 6 cups lite spelt flour
- 1 cup whole spelt flour
- 1 tablespoon kosher salt
- 1 tablespoon fast rising yeast
- 2 cups milk, 1%
- 2 teaspoons vinegar
- 1 egg
- 1⁄4 cup butter, melted
- 2 cups cooked oatmeal
- 3 tablespoons honey
- In a small bowl combine milk & vinegar, stir & let sit for a bit.
- In a large bowl, (I use my kitchen aid mixer) combine the flours, salt, and yeast; make a well in the center and add the milk mixture, egg, honey and melted butter and mix to combine. Add the oatmeal and continue to mix for several minutes on medium until the batter is elastic but it will still be *very* sticky and not your traditional "kneadable" dough consistency.
- Cover and let rise until dough doubles in size, about an hour.
- Grease two bread pans. Divide the dough between the pans, you'll literally be pouring/glooping it out - cover with greased plastic wrap and let rise until the bread is about 1/2 inch above the rim of the pans, about 1 hour.
- Bake in a pre-heated 375 degree oven for 30-45 minutes, until the loaves are golden brown on top and make a hollow sound when thumped on the bottom. Remove from pans and cool on a wire rack for at least 30 minutes before slicing.