About this recipe:I based this recipe on a traditional Roman spelt loaf. It is very simple and very easy to make. I am not a bread expert but so far every loaf has come out great with little variation.
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Method Prep:20min › Cook:40min › Ready in:1hr
Combine the spelt flour, oats, pea protein, yeast and seeds together in a bowl and mix.
Dissolve the honey in warm water. Mix everything together in an upright mixer with a dough hook attachment. I put my mixer on a low setting for 10 minutes. Or you can knead by hand on a floured work surface for 10 minutes until elastic.
For a loaf, just loosely form the dough into a big sausage around the same size of your oiled loaf tin. Pop into the loaf tin, cover with oiled cling film and leave to rise in a warm place until doubled in size.
Once proofed, the dough will be risen and soft.
Preheat the oven to 180 C / Gas 4.
Bake in the preheated oven for 40 minutes. My way of telling if my loaf is cooked is to tap on the top with my nails, it should sound crisp and hollow and be golden brown.
Leave to cool, slice up and eat!
Replace the casein for spelt or more pea protein and replace the honey with sugary replacement of your choice and you have vegan friendly bread! Or if you are looking for just a normal bread recipe, replace the 80g of proteins for 80g of flour or oats, you can even take out the oats if you wish. Make sure you always have around 500g of dry ingredients. And and remove as many little extras as you like such as dried berries and seeds or grains.