Spelt and Wheat Bran Loaf Recipe

In large bowl, mix molasses with 3/4 cup/175 mL warm water; sprinkle yeast over top. Let stand until foaming, about 10 minutes.

Mix in buttermilk, egg and salt. Beat in spelt flour, wheat bran and barley flour. Stir in 1 cup/250 mL of the white flour. Turn out onto lightly floured surface; knead, adding remaining flour as necessary, until smooth, moist dough forms, about 10 minutes. Place in oiled bowl, turning to coat; cover and let rise in warm place until doubled, 1 to 1-1/2 hours.

Lightly punch down dough. On lightly floured surface, knead lightly; shape into ball, pulling down edges and pressing together in centre of bottom. Cover with tea towel; let rest for 10 minutes.

Shape into disc; roll into cylinder, pinching seam closed. Arrange, seam side down, in lightly oiled 9- x 5-inch/2 L loaf pan. Cover with tea towel; let rise in warm place until doubled, 45 minutes to 1 hour.

With razor or very sharp knife, cut 1/4-inch/5 mm deep slit lengthwise along top. Bake on preheated baking stone (if using) or on rack in centre of 400F/200C convection oven or 425F/220C conventional oven for 15 minutes; reduce heat to 350F/180C for convection oven or 375F/190C for conventional oven. Bake until loaf sounds hollow when bottom is tapped, about 25 minutes.

Makes 1 loaf, about 12 slices.