I must confess, I have a soft spot for a Warburton’s Toastie. I love that first, fresh crust slice with just a thin scraping of butter (only Lurpak will do!). A couple of soft white slices from a ‘bought that day’ loaf, spread with some crunchy peanut butter and half a sliced banana… divine!

This spelt cereal loaf – I borrowed a recipe from Country Bread by Linda Collister & Anthony Blake – is a much more healthy option than most loaves of bread you’d buy in the supermarket. Spelt flour has more protein and a little less calories than regular wheat flour. The added oats, bran, wheatgerm and sunflower seeds crank the nutritional value up to the max.

Justin enjoyed a few slices today with a bit of pate. I fancy a cheese & Branston pickle doorstop!

Here are a few other ideas of how to use spelt flour in your baking!

Spelt cereal loaf

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Ingredients

  

• 250 g white bread flour
• 250 g spelt flour
• 100 g rolled oats
• 75 g malt flakes
• 50 g wheatgerm
• 25 g sunflower seeds
• 15 g sea salt
• 15 g fresh or 7g dried yeast
• 400 ml lukewarm water
• 2 tsp olive oil
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Instructions

 

• In a large mixing bowl, mix the flours with the cereals, seeds and salt
  
• Make a well in the centre
• Put the yeast into a measuring jug and make into a smooth liquid with a little of the water and pour into the well in the flour
  
• Add the olive oil and remainder of the water
• Gradually work the dry mixture into the liquid to make a soft, slightly sticky dough - it should not stick to the bowl or your fingers, so add a little more water if necessary
• Turn out onto a floured work surface and knead well for 10 minutes
• Return the dough to the bowl and cover with a damp tea towel or put the bowl into a large plastic bag and close tightly
  
• Leave to prove at room temperature until the dough has doubled in size - about 2 hours
• Knock back the risen dough with your knuckles to deflate it, then turn out onto a work surface
• Pat out into a rectangle the length of your banneton or greased tin before putting it into the container
  
• Cover and leave to rise again until almost double in size - 1-1½ hours
• Towards the end of the rising time, preheat the oven to 220ºC/425ºF/Gas mark 7
• Uncover the dough (if using a banneton, carefully tip the dough out on to a greased baking sheet) and bake for 35 minutes until it turns golden brown and sounds hollow when tapped on the bottom of the loaf
• Cool on a wire rack for at least half an hour before slicing & serving