An easy honey and oat sourdough bread, baked in a loaf tin and made with spelt flour, makes for a flavourful, healthier loaf and is easy enough for beginners.
Prep time: PT5M
Cook time: PT45M
Total time: PT1010M
4.5 stars (91 reviews)
honey oat sourdough, no knead honey oat bread, overnight bread, spelt sourdough
- Add the water, starter, and honey to a large mixing bowl. Stir until fully combined.
- Add the flour, oats, and salt to the bowl. Stir until fully combined and you have a shaggy dough. Cover with a damp tea towel or plate.
- Do three rounds of stretches and folds*, once every 20 minutes, over the course of an hour.
- Once the folds are completed, cover the dough again and set aside to rest overnight, about 12 hours, until doubled in size.
- Line a loaf tin with parchment paper and set aside.
- Tip the dough out onto a floured working surface. Gently press into a rough rectangle (the short edge should be about the same as the length of your baking tin).
- Roll the dough into a log from the short end. Place the rolled up loaf into your prepared loaf tin, seam side down.
- Cover with a tea towel and set aside to proof again at room temperature until risen almost to the edge of the tin, 2-3 hours (it may be less if your home is very warm).
- Once the loaf has risen, preheat the oven to 200°C (400°F).
- Bake the bread for 45-50 minutes, or until a dark golden colour and the loaf sounds hollow when tapped.
- Cool the bread in the tin for about ten minutes before removing and cooling fully on a rack. It should be fully cooled before slicing to prevent any gumminess - cool overnight for best results.
- This bread keeps very well for a week on the counter, but avoid wrapping it in plastic as that ruins the crust. I wrap it in a tea towel and store in the oven, but beeswax wrap works well too.