Fresh-Milled Spelt & Oat Bread

I’m trying a small test loaf of spelt & oat bread today for a client who has a wheat sensitivity. It’s been fun experimenting. I hope you enjoy it


Fresh-Milled Spelt & Oat Bread

  • 2 Cups Freh-milled oats
  • 2 Cups Fresh-milled spelt
  • 1 1/3 cup Water
  • 2 tsp Arrowroot Flour
  • 3 tsp yeast
  • 1/3 Cup Olive Oil

  1. Mix the oat and spelt flours, arrowroot, salt, and yeast in a bowl.

  2. Heat the water to 110 degrees and add the olive oil.

  3. Stir the liquid into the flour and mix well.

  4. Turn onto a lightly floured surface and knead 5-8 minutes.

  5. Place the dough in a loaf pan and cover with a towel or lid until it doubles in size (about an hour ).

  6. Preheat oven to 350 degrees.

  7. Bake the break 30 minutes and then remove; enjoy when completely cooled.