Spelt Loaf

• 7 g dry yeast (sachet)
• 1 tablespoon caster sugar
• 1 12 cups warm water
• 1 12 cups spelt flour (wholemeal specified)
• 1 12 cups spelt flour (white specified)
• 1 teaspoon sea salt
• 2 tablespoons linseeds
• 2 tablespoons oats (traditional rolled NOT INSTANT)
• 1 tablespoon olive oil
• 2 teaspoons milk
• butter (to serve)
• jam (to serve)

1. Place yeast, sugar and warm water in a jug and whisk with a fork to dissolve yeast and then stand in a warm place for 10 minutes or until frothy.
2. Sift flours into a large bowl and stir in sal, 1 1/2 tablespoons linseeds, 1 tablespoon rolled oats, yeast mixture and olive oil.
3. Mix for form a soft dough and then turn out onto a lightly floured surface and knead for 5 minutes or until smooth and elastic (see note in intro).
4. Place in a large, lightly greased bowl and cover and set aside in a warm place for 1 hour or until doubled in size.
5. Preheat oven to 200C (180C fan forced).
6. Lightly grease 6cm deep, 10cm x 20cm (base measurement) loaf pan.
7. Combine remaining linseeds and oats in a small bowl and set aside.
8. Using your fist, punch dough down and then knead until smooth and then shape into a 22cm log and place in prepared pan .
9. Cover lightly with greased plastic wrap and set aside in a warm place for 30 to 40 minutes or until dough has almost doubled in size.
10. Brush top with milk and sprinkle with linseed mixture and bake for 30 to 35 minutes or until dark golden and hollow sounding when tapped.
11. Turn onto a wire rack to cool.
12. Serve with butter and jam.

yeast, caster sugar, water, flour, flour, salt, linseeds, oats, olive oil, milk, butter

Taken from www.food.com/recipe/spelt-loaf-449081 (may not work)