Easy No-Knead Honey and Oat Sourdough
Prep Time: 5 minutes
Cook Time: 45 minutes
Resting Time 16 hours
Total Time: 16 hours 50 minutes
Servings: 12
Description
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.
Ingredients
- 350 grams water
- 100 grams active sourdough starter 100% hydration
- 50 grams honey
- 450 grams spelt flour
- 120 grams rolled oats
- 9 grams sea salt
Instructions
Day One:
- Add the water, starter, and honey to a large mixing bowl. Stir until fully combined.350 grams water, 100 grams active sourdough starter, 50 grams honey
- 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.450 grams spelt flour, 120 grams rolled oats, 9 grams sea salt
- 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.
Day Two:
- 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.
Notes
* Dampen your hands with water before stretching to prevent the dough sticking to them.
• With the August 2021 update, the loaf has been slightly reduced in size for a more manageable bread.
• 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.
• If you want to make this into a boule, simply shape as you usually would and bake as normal for another round loaf (about 45 minutes, 30 lid on, 15 lid off).
Nutrition
Serving: 1slice | Calories: 192kcal | Carbohydrates: 40g | Protein: 7g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 296mg | Fiber: 5g | Sugar: 6g
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.