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.
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).