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1
Mix the sugar & dried yeast together in a large bowl. Add the tepid water & let brew for 15 minutes.
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2
Mix the milk & molasses together.
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3
Heat a small frying pan on medium & gently heat the linseeds & oatmeal. Take off the heat once warmed through.
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4
Add the milk & molasses to the yeast mixture & stir gently.
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5
Put the flours in a bowl, along with the oatbran & salt. Add the milk & yeast mixture, and stir. The resulting mixture will be sticky.
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6
Turn out onto a lightly floured bench & knead. You may need to add a little bit more rye flour, but don't add too much as the bread will be too dry. The dough will still feel a bit tacky. Knead for 5 minutes.
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7
Gradually add the linseed & oatmeal mixture, kneading all the time. Total kneading time is about 10 minutes.
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8
Cover the dough & let prove for about 1 hour, or until doubled in size.
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9
Pre heat the oven to 190 degrees Celscius. I also put my pizza stone in then as well.
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10
Knock down gently & shape into two loaves. Put each loaf on a sheet of baking paper, cover & let prove until doubled, about 1 hour. Spelt tends to rise quickly.
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11
Gently move the loaves onto the pizza stone & cook for about 40 minutes, or until the loaf sounds kind of hollow when tapped. You may have to cook them one at a time, it depends how big your loaves turn out.
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12
The bread will be dense and quite chewy, and is great served with cream cheese, cottage cheese or just toasted.
