Sometimes you want a fresh bread loaf type affair but haven’t got the patience to wait for the dough to rise and all that malarkey. This quick and easy recipe is perfect for those times. Spelt, oats and berries are power packed with nutritious and great for slow release energy too. I like to have slices of the berry bread with peanut butter or cheese for breakfast or a snack. Your kitchen will smell heavenly as the loaf bakes and the berries burst.
Spelt is an ancient ancestor of wheat believed to have been first grown around 6,000 BC around the Black Sea before spreading across Europe. It has a tough husk making it hard work for farmers to harvest so stopped being cultivated for the easier yield wheat. The good news is the protective husk means it requires less fertilizers and retains higher levels of protein, fibre and other nutrients as well as having a low Glycemic Index hence why the Gwyneth Paltrow’s of this world are all over it. Don’t let that put you off it’s rather tasty with a slightly nutty taste that I find works really well in breads, cookies and muffin type cakes. As a sidenote, generally people with wheat allergies/intolerance can eat spelt but those with gluten issues such as coeliacs can’t. Of course I’m no doctor so be sure to check first with your medical practitioner (public service voice).
Recipe: Quick Spelt, Oat & Berry Bread (wheat-free, dairy-free, refined sugar-free)
Ingredients (makes a 2lb loaf):
- 1 cup oats
- 2 cups wholegrain spelt flour
- 2 teaspoons baking powder
- 1/2 teaspoon bicarb of soda
- 1/2 teaspoon salt
- 1 cup soy yoghurt
- 1 egg
- 1/4 cup coconut oil melted
- 1/4 cup honey
- 3/4 cup oat milk
- 1/2 cup of berries
(I used dairy free options for the yoghurt, milk and fat – substitute to suit if you partake of the moo)
- Heat oven to 190°C
- Mix all the dry ingredients in one bowl
- Mix all the wet ingredients in another bowl
- Add the liquid to the dry and mix just until combined
- Gently fold the berries in to the mixture. If the berries are soft then don’t mix them in or you’ll end up with mush. Put a layer of dough mixture then a layer of fruit and so on.
- Oil the loaf tin and sprinkle the bottom with some oats
- Pour the mixture in to the tin and sprinkle a few oats on top
- Bake for 35-45 minutes in middle of oven