Recipes

Honey Oat Spelt Sourdough

Honey Oat Spelt Sourdough

This soft, naturally leavened tin loaf combines fresh-milled whole-grain spelt with honey, old-fashioned rolled oats, whole milk and butter. The oat scald keeps the crumb moist and tender, while honey complements the naturally sweet, nutty character of spelt.

YIELD

Makes 1 tin loaf, approximately 950 g dough

EQUIPMENT

  • 8½ × 4½ × 2¾-inch loaf pan
  • Mixing bowls
  • Dough scraper
  • Digital scale
  • Instant-read thermometer
  • Cooling rack

TIMING

  • Levain Build: 4 hours
  • Oat Scald: 30 minutes, plus cooling
  • Fermentolyse: 30 minutes
  • Bulk Fermentation: approximately 4-5 hours
  • Final Proof: approximately 2-3+ hours
  • Optional Retard: overnight
  • Bake Time: 45-55 minutes
  • Cooling Time: at least 2 hours

Fermentation times are approximate and will vary with dough and room temperature.

INGREDIENTS

Levain

  • 33 g ripe sourdough starter
  • 20 g Hard Bread Flour
  • 13 g Hard Red Sifted Flour
  • 8 g water

Oat Scald

  • 49 g old-fashioned rolled oats
  • 73 g boiling water
  • 15 g unsalted butter, melted
  • 32 g honey

Dough

  • 196 g Hard Red Sifted Flour
  • 98 g General Purpose Flour
  • 98 g Spelt Whole Grain Flour
  • 152 g water
  • 152 g whole milk, room temperature
  • 73 g ripe levain
  • 11 g fine sea salt
  • Oat scald

Topping

  • Old-fashioned rolled oats, as needed

METHOD

Step 1 - Make the Levain

  • Combine the starter, flours and water.
  • Cover and ferment for approximately 4 hours, until active and well risen.

Step 2 - Make the Oat Scald

  • While the levain is building, pour the boiling water over the oats and stir.
  • Cover and rest for 30 minutes.
  • Stir in the melted butter and honey.
  • Allow to cool until warm.

Step 3 - Fermentolyse

  • Combine the flours, levain, water and room-temperature milk.
  • Mix until no dry flour remains.
  • Cover and rest for 30 minutes.

Step 4 - Mix

  • Add the salt.
  • By hand: Mix and stretch and fold for 5-8 minutes.
  • Stand mixer: Mix 2-3 minutes on low.
  • Mix another 3-5 minutes on medium-low.
  • Stop when the dough has good gluten strength.
  • Add the oat scald after gluten development.
  • By hand: Fold and squeeze until fully incorporated.
  • Stand mixer: Mix on low until fully incorporated.
  • The scald should be evenly distributed throughout the dough.
  • Aim for a final dough temperature of 26-27°C (79-81°F) after mixing.

Step 5 - Bulk Ferment

  • Bulk ferment for approximately 4-5 hours, until the dough is aerated and noticeably expanded.
  • Give 2-3 sets of folds, as required, during the first half of bulk fermentation.
  • Allow approximately 30 minutes between folds.

Step 6 - Shape & Proof

  • Lightly grease the loaf pan.
  • Place a damp tea towel beside a shallow tray of rolled oats.
  • Shape the dough into a log.
  • Gently roll the top of the loaf over the damp tea towel to moisten the surface.
  • Roll the moistened surface in the oats, pressing lightly to help them adhere.
  • Place the loaf seam-side down in the pan, oat-side up.
  • Proof at room temperature for 2-3 hours or longer.
  • The dough should be well risen, light and aerated.
  • Bake the same day or refrigerate overnight after the bench proof.
  • An overnight retard allows for an easy morning bake.

Step 7 - Bake

  • Preheat oven to 375°F (190°C).
  • Bake for 45-55 minutes, until deeply golden.
  • The internal temperature should reach at least 200°F (93°C).
  • Remove from the pan and transfer to a cooling rack.
  • Cool for at least 2 hours before slicing.

Optional Honey Finish

  • Mix equal parts honey and hot water.
  • Lightly brush over the loaf immediately after baking.

NOTES

  • Adjust the mix-water temperature as needed to achieve a final dough temperature of 26-27°C.
  • Spelt has a delicate gluten structure; avoid excessive mixing and folding.
  • Fermentation times are guides. Follow the condition of the dough.
  • The overnight retard is optional and primarily provides scheduling flexibility.

SERVING

Excellent toasted with butter and honey or served with preserves. The soft, moist crumb also works well for breakfast and sandwiches.

STORAGE

Store at room temperature in a bread bag or well wrapped for up to 3 days. For longer storage, slice and freeze.