Jane’s Maple Oatmeal Spelt Bread
June 15, 2007 by top8free
Has a very good delicate, slightly sweet, flavor; good toasted.
Note that spelt is in the wheat family and should not be eaten by people with IgE-mediated allergies to wheat.
Makes two medium loaves
2½ c. boiling water
1 c. regular rolled oats (not instant)
1 pkg dry yeast (or 2 ¾ tsp bulk dry yeast)
½ c. pure maple syrup (not maple-flavored pancake syrup)
2 tsp salt
1 TBSP unflavored cooking oil (such as canola)
3 c. white spelt flour
2 c. whole spelt flour
In a large bowl, pour boiling water over oatmeal and soak for 1 hour.Sprinkle yeast over the oatmeal (it should be warm but not hot), and stir to mix. Add the maple syrup, salt, oil and white spelt flour. Mix well; will have consistency of a heavy batter. Cover with plastic wrap. Let rise in mixing bowl in warm place for about 1 hour, until about double in bulk. Add whole spelt flour, ½ cup at a time, to form dough. Knead on well-floured board for 5-8 minutes until smooth and elastic. If dough is too sticky, add more flour during kneading. Divide dough into 2 pieces and form into loaves. Let rise, covered with waxed paper, in well-oiled medium bread pans until dough reaches top of pan (45 min to 1 hour). Bake at 350 o for 40 to 50 minutes; turn pans about halfway through for more even baking. Done when loaves sound hollow when tapped on bottom.Cool on wire rack before cutting.
Notes:Tested with Arrowhead Mills Organic Spelt Flour, VitaSpelt White Spelt Flour (all-purpose) and Bob’s Red Mill Organic Old-Fashioned Rolled Oats.
Pans used: 8 x 4 ¼ x 2
Dough will be quite sticky; add just enough flour to permit kneading. If you prefer a more pronounced maple flavor, increase the maple syrup to ¾ cup. Adapted from Maple Oatmeal Bread in Bernard Clayton’s New Complete Book of Breads.
(c) 2007 Jane Arndt
