Carrie’s Spelt Oatmeal Bread

Carrie’s Spelt Oatmeal Bread

 From The Modern Ayurvedic Cookbook


Makes 2 Loaves (10-12 slices per loaf)






2 cups boiling water                                             1/2 cup warm water

1 cup rolled oats                                                    1 large egg

1/3 cup honey*                                                     4 1/2 cups spelt flour

*to reduce pitta use maple syrup                     1 pgk (1/4 oz/8g) active dry yeast

2 tbsp butter or ghee                                           2 tbsp honey, slightly warmed (fro brushing)

2 tsp salt                                                                 2 tbsp rolled oats (for sprinkling)



In a large bowl, combine water, oats, honey, butter, and salt and set aside.  In a small bowl, dissolve yest in warm water and let stand about 10 minutes.  (some yeasts such as RiZE Organic Yeast, do not require this step)  Pour the yeast mixture into the oat mixture and mix well.  Add the egg and mix, then add flour and mix until until dough is smooth and elastic; if too sticky, add more flour 2 tbsp at a time.  (Be careful not to over-kneed as spelt flour is more delicate than wheat flour.)  Lightly oil a large bowl and add dough, turning to coat with oil.  Cover with a damp cloth and set aside to rise in a warm place until dough doubles in volume, about 1 hour.

Preheat oven to 375°F.  Punch down dough, then on a lightly floured surface, divide dough into 2 equal pieces and form into loaves.  Place loaves into 2 lightly oiled 9×5″ loaf pans.  Cover with damp cloth and let rise again until doubled in volume, about 40 minutes.

Bake for about 30 minutes, or until the top of each loaf is golden brown and the bottom sounds hollow when tapped.  Remove loaves from pans, brush tops with honey, and sprinkle with oats.