No knead sourdough is a much easier way to make a true sourdough at home – this is my personal favourite, with honey, oats, and whole wheat spelt flour. The method is simple and you can use normal yeast instead of a starter if you don’t have one. Either way you end up with a beautiful, crusty, honey oat sourdough loaf.
This post was originally published in January 2018. It has been updated with improvements to the text and recipe as of April 2020.
This is a totally appropriate recipe for beginners, and sourdough has so many benefits. It’s much better for digestion and digestive health, can help to reduce inflammation, has a better flavour, and it’s ideal for people with some gluten sensitivity.
This spelt sourdough is even better if you’re mildly sensitive to wheat gluten, like I am, because it’s an older grain variety and the long fermentation time makes it much easier on your system. Of course you can use regular wheat flour if you prefer (see the substitutions below). Either way sourdough is a good choice!
I typically rotate between this honey and oat spelt sourdough, overnight spelt rye, and my sourdough rye bread. For this loaf I used an old covered pyrex dish but a dutch oven is more effective if you have one, and I often just use a plain old loaf tin. If you use a loaf tin it’s more like sandwich bread in texture as well as shape, because it doesn’t get as crusty on the outside. More on that below.
Honey and Oat Sourdough
This is a slight variation from a typical no knead sourdough bread because the steps don’t require any shaping or folding. It was developed with absolute beginners in mind. It’s ideal for people without a large breadth of knowledge about sourdough but who still want the health benefits, and great if you want fresh bread without the effort of kneading.
The method here is laughably simple. You just toss everything in a bowl, stir, and leave it overnight and part of the next day. So mix before bed, then bake it when you get home from work. I’ve given a couple variations on cooking – for a really crusty loaf you have to heat the baking dish along with the oven, and in a loaf tin the bread rises for another hour.
Either way, super simple with great results. The crumb is good, the flavour is phenomenal, and it’s virtually impossible to find a homemade bread that’s less work!
Sourdough versus yeast
Originally, this recipe called for a rye starter because it’s what I typically use. It’s been altered now to reflect that any gluten-containing starter will work – all-purpose, rye, spelt, whatever you usually make it from. It should be 100% hydration.
Alternatively, you can use yeast as outlined in the recipe. It still benefits from the long fermentation time and you only need a little bit. The flavour will be slightly different with yeast, rather less sour, so keep that in mind.
We have a quick tutorial on how to make a sourdough starter over at Baked if you don’t yet have one, as well as a number of other sourdough recipes and sourdough discard recipes.
Stretching and shaping
It seems that now many more people are making sourdough and so it’s expected to see the usual stretching and folding, and shaping following the bulk fermentation. I’ve received a number of questions about this lately. Please note that this is a recipe for people who aren’t necessarily familiar with sourdough and has been developed specifically for that.
If you have more sourdough experience, you can do three rounds of stretches and folds, one every half hour, before the bulk fermentation. Following this, instead of baking the dough immediately, shape it into a boule and allow it to rise again for about an hour at room temperature in your banneton. You can, of course, do a longer second fermentation in the refrigerator if you prefer.
Since this is a low-gluten loaf, you won’t develop the gluten in the same way that you would with one that uses bread flour or even all-purpose. It is possible to shape quite easily, though, if you have some experience doing so.
Baking sourdough in a bread tin
To make a sandwich bread instead of a boule, line a standard loaf tin with parchment paper and scoop the dough into it following bulk fermentation. If your tins are rather small you may prefer to divide the dough into two loaves.
Cover the dough with a tea towel and let it rise at room temperature for about an hour, or until it’s just peeking over the top of the tin. Bake at 200C (400F) for 50-60 minutes or until golden brown.
Using this method will result in a softer and lighter outer crust – not comparable to sourdough sandwich bread, but definitely not a crusty country style loaf. This is also a bit easier and safer if you’re hesitant about turning the bread out into such a hot container before baking, or if you don’t have a Dutch oven or other appropriate baking dish.
If you’d prefer a normal sandwich bread, try this healthy honey oat bread made with a normal yeast method.
Substitutions
The easiest and most applicable substitution for this honey oat sourdough is to use bread or AP flour in place of spelt. If you live in Europe you may also be able to get spelt bread flour (type 812, or 1050 in a pinch), which I recommend if you can find it.
You can use other types of wheat flour, as well – whole wheat, or other ancient grains. Whole wheat pastry flour is never a good choice for bread. If you have a bunch of different types of flour lying around and need to make up for part of the spelt, a combination is fine too.
To make this loaf fully vegan, use maple syrup in place of the honey.
More Bread Recipes
Easy Overnight Dark Rye Bread (sourdough or yeast)
Overnight Spelt Rye Bread
No Knead Overnight Buns
Simple Spelt Bread
Vegan Cinnamon Rolls
Let’s connect! If you liked this recipe, make sure to leave a comment below, I love hearing from you! Tag me on instagram @occasionallyeggs and #occasionallyeggs so I can see what you’re making, and stay in touch via email, facebook, and pinterest.
Easy No-Knead Honey and Oat Spelt Sourdough
No knead sourdough is a much easier way to make a true sourdough at home - this honey oat sourdough is my personal favourite, made with whole wheat spelt flour.
Ingredients
- 600 grams / 4 cups whole spelt flour
- 130 grams / 1 cup rolled oats
- 1 tablespoon sea salt
- 500 ml / 2 cups water
- 100 grams / 1/2 cup active sourdough starter
- 3 tablespoons honey
- 1 tablespoon coconut oil
Instructions
- Add the flour, oats, and salt to a large bowl. Mix and make a well in the centre, then add the water, starter, and honey. Stir until fully combined, at least 30 seconds. Cover (I use a plate) and let the dough rest for 16-20 hours at room temperature.
- Once the dough has risen, place a heat-proof lidded baking dish* into the oven and preheat to 250C / 475F. Use a spatula to pull the dough away from the sides of the bowl. When the oven is hot, carefully remove the dish and place the coconut oil in it. The oil should melt instantly.
- Place/pour the dough into the heated dish, cover, and bake for 30 minutes, reducing the heat to 200C / 400F after 15 minutes. Remove the lid and bake for an additional 15-30 minutes (45-60 minutes total) to achieve the gold, crispy crust. The bread should be quite dark and golden when it's ready.
- Take the bread out of the oven and cool in the dish for 10 minutes before flipping it out onto a cooling rack, and cooling completely before cutting - at least 4 hours, preferably overnight. I know it's hard to resist warm bread but cutting it too early can make the texture gummy.
- This bread keeps very well for a week on the counter, but avoid wrapping it in plastic as that ruins the crust. It's best stored in the dish that you bake it in.
Notes
* A dutch oven is best for this, but for the loaf pictured, I used a Pyrex baking dish.
• To make a regular sandwich bread, place the risen dough into a well-greased or lined bread tin. Sprinkle some flour over it, cover with a tea towel, and let it rise again for another hour. Preheat the oven to 200C / 400F and bake for 50-55 minutes, then cool for another 20 before removing from the tin. Cool completely before slicing.
• To make this with yeast, use 1/4 teaspoon of dried yeast (or a pea size of fresh) in place of the starter and follow the other instructions as written.
Nutrition Information:
Yield:
20Serving Size:
1 sliceAmount Per Serving: Calories: 138Total Fat: 2gSaturated Fat: 1gUnsaturated Fat: 1gSodium: 321mgCarbohydrates: 28gFiber: 4gSugar: 5gProtein: 5g
This data is provided by a calculator and is a rough estimation of the nutritional information in this recipe.
Carole Coward says
I’m unfamiliar with rye starter… do I need to special order something like this?
Alexandra Daum says
Hi Carole! It's a normal sourdough starter, what's needed to bake a true sourdough. I make it myself, just adding 2 tbsp each water and rye flour to a jar and mixing, adding every day, until it's bubbling. Nataša from mydailysourdoughbread.com has a great step-by-step tutorial for it. It's really easy to make yourself! I think you can buy starters online but I'm not sure – it'll be about a week from starting that yours will be ready to go if you make it yourself 🙂
Rebecca says
I don’t have spelt- but I have rye, amaranth, coconut, almond and whole wheat flours. Thoughts?! Can I sub all rye?
Alexandra says
Hi Rebecca! I would suggest doing a mix of rye and whole wheat in this case – a bit more like my overnight rye bread, but keep everything else the same.
Emma says
Just curious if you’ve used a shorter proof time… I’ve just made it but realized I only have 13 proof window before I wanted to use it… I’ve also used 150g of starter.
Alexandra | Occasionally Eggs says
Hi Emma! I have, just added a little extra starter and kept the dough in a warm-ish spot. I’m sure it’ll be fine with 13 hours proofing.
Courtney says
Hi there! So I’m very interested in making this loaf…however, I have never made a sourdough before so I am very unfamiliar with starters. Is there a particular recipe you used for this one that you could walk us through? It would be super helpful!
Alexandra | Occasionally Eggs says
Hi Courtney! Happy to hear that you’d like to make this bread 🙂 I recommend following this tutorial if you’re completely unfamiliar, it should set you in the right direction!
Amy says
I only have whole wheat flour and oats at the moment, will this bread work if i just sub wheat for the spelt?
Alexandra | Occasionally Eggs says
That’ll be totally fine, go for it!
Linda says
Can I just use my regular 100% hydration white starter? I already have two staters in my fridge (100% hydration and a drier 67% hydration) and being a single senior, bread lasts a long time. I keep a variety in my freezer, but it does mean feeding and discarding a lot of starter.
Alexandra | Occasionally Eggs says
Yes, I’m sure that’ll be fine. I’m going to update the recipe to reflect that any starter can be used – I just always use a full rye starter as I find it easiest, but it won’t matter.
Grace says
I finally bought a bunch of spelt flour and I want to make this loaf. I think I’ll use more starter because I don’t have a rye starter (or any rye flour and I have too many different flours to buy yet another kind).
If I make it in a loaf tin, would I need to divide the dough into 2 tins? The amount of flour seems to be more than normally called for in a loaf recipe. How does it turn out when you make it in a loaf tin?
Alexandra | Occasionally Eggs says
Hi Grace! Depending on the size of your loaf tin, you probably don’t have to split it into two. A standard bread tin will be fine, but if you find that your dough is a bit much, then it’s no problem to split it into two. It doesn’t turn out as crusty as it does in a dutch oven, but it makes a very good sandwich bread when baked in a tin. You can see my overnight dark rye as an example (though the honey oat bread tends to have a bit more oven spring).
Matt says
I’m excited to use this recipe for my first sourdough, I’m going to use 3 cups of Spelt and 1 cup of Rye along with my rye starter, I’m curious if the same recipe will all work without the rolled oats.
Alexandra | Occasionally Eggs says
Hi Matt, I hope it worked out! It sounds much like my overnight spelt rye bread and that’s a great everyday recipe : )
Sybil G. says
I made your recipe this weekend, using my spelt starter and freshly ground organic spelt berries. It fermented at RT for 19 hours. I shaped it and placed it in a banneton for 40 minutes, then baked it as instructed.
I was very happy with the result, a tasty loaf, so easy to make.
I used half organic full fat yogurt and half water.
I intend to try your other 2 loaves and shared your recipe in our FB group, Whole Grain Sourdough Baker, so hopefully more will try it.
Thank you for the lovely recipe.
Olivia says
Thanks for the great recipe! Can I use regular unbleached white flour instead of spelt flour? Or could I use oat flour instead of spelt flour?
Alexandra | Occasionally Eggs says
Hi Olivia! You can definitely use white flour here and it’ll work very well. I don’t recommend switching the spelt out for oat in this recipe because it doesn’t have gluten. Hope that helps!
Olivia says
Thanks Alexandra!! I can’t wait to try this in a few weeks!
Georgia Thompson says
HI! I’m so excited to make my own bread! I’ve never done it before. If I chose to do a loaf for sandwich bread, do you still add the starter?
Alexandra | Occasionally Eggs says
That’s great! Yes, you still add the starter – it’s the leavening agent in this recipe, and without it your bread won’t rise at all. You can also take a peek at this recipe, which is similar but uses a little yeast instead of starter.
Georgia Thompson says
Thank you so very much!! Your blog is beautiful! : ) : )
Alexandra | Occasionally Eggs says
Thank you! I hope you love the recipe : )
Melanie says
Hello! Do I really need to use a rye starter? Could I also use a wheat or a spelt one?
Also, what % hydration does the starter have to be?
Thank you!
Alexandra | Occasionally Eggs says
Hi Melanie! Any starter should work well, I just only ever use rye. Mine is 100% hydration. It’s a bit of a loose recipe as far as sourdough goes!
Heather says
Hi! Thank you so much for this recipe. I’m trying to figure what sized Dutch oven I should use? Do you know what size your Pyrex dish is? Thanks!
Alexandra | Occasionally Eggs says
I prefer a smaller Dutch oven for this recipe to keep the dough from spreading much – the one I used is about 9 inches, but you can go a little bigger or smaller : )
Heather says
Great! Thanks – I have that size. Can’t wait to make it!
Heather says
Made it yesterday – IT IS FANTASTIC! Thank you sooooooooo much!
Hermione says
Thank you so much for this perfect no-fuss recipe. I’ve made it not only with spelt, but also with rye, with wheat, and even with a starter straight from the fridge and not actually active.
This is brilliant!
Thank you so much, from the heart of a sourdough-novice.
Meghan says
Hi! Do you think this will work with one of the “cup for cup” or “measure for measure” gluten free flour mixes? I’m making a GF starter right now and will be ready to bake in a couple of days. Thanks in advance!
Alexandra | Occasionally Eggs says
Hi Meghan, I’m sorry, I don’t think this would work with a GF mix – you’d have to add some extra binding agent. I recommend checking out Aran Goyoaga’s most recent book or reaching out to her on social media (Cannelle et Vanille), as she probably has a GF honey oat bread or can point you in the right direction!
Megan Gunter says
No folding of the dough necessary?
Alexandra | Occasionally Eggs says
Hi Megan – this was developed specifically as a very simple, approachable loaf with no special steps that are usually taken in sourdough. If you’re a more experienced baker, I recommend three rounds of stretches and folds over the course of an hour before the bulk proof.
Frank says
you dont mention shaping this in your recipe at all , do you shape after long rise ?
Alexandra | Occasionally Eggs says
This is a very beginner sourdough and it’s not shaped before baking, rather just goes straight into the hot baking dish. If you prefer then you can shape before baking.
Heather says
Hi there. Just wondering if I do the stretch and folds. How long do I ferment after that? ?
Alexandra | Occasionally Eggs says
That’s a good question, Heather, and one that I should address in the post. You still do the same length of time for the bulk proof, about 12 hours or until doubled in size.
Daniela says
Hi 🙂
Can I replace the coconut oil with something else?
Dairy free butter? Olive oil?
Thank you!!
Alexandra | Occasionally Eggs says
Definitely! I’d recommend a high-heat oil like avocado, but dairy free butter would be good and probably give a nice flavour.
Kim says
My dough seems very dry and doesn’t seem to be rising. Used rye starter and whole meal spelt flour. Any idea why? It’s been about 6hrs six hours so far.
Alexandra | Occasionally Eggs says
Hi Kim – if you didn’t change anything, I’m not sure why the dough would be dry. Did you go by metric measurements?
Levana D says
Hi, should this recipe work with white spelt flour too?
Alexandra | Occasionally Eggs says
Definitely!
Jessica says
Hi! This looks like a fab recipe! Just wondering, do you think this would work with a mix of wholewheat spelt and rye flour? Thanks!
Alexandra | Occasionally Eggs says
I haven’t tried it, but I think you’d be fine! I have a couple of other spelt rye bread recipes that are similar to this so I don’t see why it wouldn’t work.
Charles says
Hello! I usually bake bread flour and AP flour sourdough boules with WW 100% hydration starter but bought some spelt ancient grain flours recently and thought I’d try this. I modified a little and was curious of your thoughts (its bulk fermenting now):
350 g Sprouted Spelt
150g King Arthur Bread Flour
100g Oat Flour
25 g Olive Oil
11g sea salt
I figured the Bread flour would compensate for the reduced -absent gluten in the oat flour; hopefully it will hold gas and I’ll get good rise and oven spring tomorrow
Thanks for your thoughts!
All the Best,
Charles
Alexandra | Occasionally Eggs says
Hi Charles, I’m very interested to hear how this turned out. I do think that the strong flour should compensate for the lower gluten in the oat flour – in my mind it should end up about equivalent to 100% spelt or another lower gluten flour. Please let me know!
Charles says
It turned out really well! The additional gluten carried the loaf through and it had great oven spring; appreciate the recipe, adding it to the list!
Alexandra | Occasionally Eggs says
Great to hear, thanks Charles!
Charles says
Have you ever worked Buckwheat flour into this loaf or a loaf like it? I thought about it as well given the flavors associated with Spelt (perhaps a little more nuttiness) and considered it being the sub as opposed to the Oat Flour but wasn’t sure how it would hold up given that its the first time I’ve purchased it before.
Alexandra | Occasionally Eggs says
I’ve added buckwheat to sourdough made with strong flour before, and the flavour is very good. I’d recommend adding it in the same amount as you did the oat flour before. Buckwheat tastes great but it can be a bit denser as the flour is generally so finely ground.