Ingredients
Units
Scale
- 3 1/2 cups whole spelt flour
- 1/2 cup quick cooking rolled oats
- 1/4 cup sesame seeds
- 2 tablespoons baking powder
- 1 teaspoon sea salt
- 2 cups unflavored (unsweetened almond milk, warmed)
- 2 tablespoons honey
- 2 tablespoons coconut oil (melted)
- 1/4 cup quick cooking rolled oats (for topping)
Instructions
- Heat oven to 350 degrees Fahrenheit. Grease (with coconut oil) and flour a 9×5 loaf pan.
- In a medium bowl, mix the spelt flour, oats, sesame seeds, baking powder and salt.
- In a separate bowl, whisk together the warmed milk, honey and oil until thoroughly mixed.
- Mix together the wet and dry ingredients until completely combined.
- Pour batter into the prepared pan and sprinkle the ¼ cup rolled oats over the top. Gently press the oats onto the batter.
- Bake for 1 hour and 10 minutes.
- Let cool completely.
- Invert the pan and gently remove the bread from the loaf pan (it should easily fall out). Use within 2 days, or slice and freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes