INGREDIENTS
- 7g sachet dry yeast
- 1 Tbsp caster sugar
- 1 ½ cups warm water
- 1 ½ cups wholemeal spelt flour
- 1 ½ cups white spelt flour
- 1 tsp sea salt
- 2 Tbsp linseeds
- 2 Tbsp traditional rolled oats
- 1 Tbsp olive oil
- 2 tsp milk
- Butter & jam, to serve
METHOD
- Place yeast, sugar and warm water in a jug. Whisk with a fork to dissolve yeast. Stand in a warm place for 10 minutes or until frothy.
- Sift flours into a large bowl. Stir in salt, 1 ½ tablespoons linseeds, 1 tablespoon rolled oats, yeast mixture and olive oil. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead for 5 minutes or until smooth and elastic (see note). Place in a large, lightly greased bowl. Cover. Set set aside in a warm place for 1 hour or until doubled in size.
- Preheat oven to 200°C/180°C fan-forced. Lightly grease a 6cm-deep, 10cm x 20cm (base) loaf pan. Combine remaining linseeds and oats in a bowl. Set aside. Using your fist, punch dough down. Knead until smooth. Shape into a 22cm log. Place in prepared pan. Cover with lightly greased plastic wrap. Set aside in a warm place for 30 to 40 minutes or until dough has almost doubled in size.
- Brush top with milk. Sprinkle with linseed mixture. Bake for 30 to 35 minutes or until dark golden and hollow-sounding when tapped. Turn onto a wire rack to cool. Serve with butter and jam.
