Spelt Oat Wheat Bread

• Pour luke warm water (<30C) into a large bowl, add the suger and dry yeast. Cover with a kitchen towel and keep warm (<30C) for about 10 min (time not critical, but just not too much longer).
• Add the warm milk (soy milk, water, etc. work too if preferred), mix thouroughly with fork.
• Add the spelt flour and salt. At this stage, you may also add some seeds or such if you like. The bread in the photo has had no seeds added to it. Use a fork to stir the spelt flour into the milk until all ends up like a soft, sticky mess.
• Add the whole meal flour and rolled oat flakes and use a fork to combine everything until everything is well mixed to a big ball of dough.
• Use hands to knead the dough until everything is well combined and you have smooth, fairly elastic ball of dough (about 5-10 min).
• Place the dough into a bread tin lined with baking paper, cover with kitchen towl and keep it in or at a warm place (<30C) for about 60 min (timing is not critical here, but try keep it below 2h). The dough will rise by about half its original volume. (Did you notice the dough went straight into the baking tin and there was nothing of the hullabaloo of knocking it back, letting rise again, knocking it back again, etc.? Well that's the other magic thing about the bread here).
• After its 60 min resting time, the whole shebang goes straight into the oven (180C) for about 45-50 min.

That's all. You have made one of the most difficult to make breads, spelt bread. If you buy a spelt bread at a bakery or supermarket, you'll notice that the portion of spelt flour in the bread is usually less than 20%. This one here is close to 50% and provides a unique rich flavour reminiscent of hazelnuts with a little bite added thanks to the rolled oats.