I based this spelt and oat bread on my seeded bread. It only contains four ingredients: Rolled oats, wholegrain spelt flour, salt and sourdough starter (and water, of course). The wholegrain bread is fluffy and moist without yeast. Thanks to the wholegrain flour and rolled oats, the sourdough bread contains lots of nutrients and keeps you full for a long time. You can either leave the spelt oat bread to rest overnight in the fridge or put it in the oven on the same day.
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You’ll need these ingredients
- Oatmeal
- Wholegrain spelt flour: I prefer to grind wholegrain flours myself. I switch the milling grade of my grain mill* to the finest setting. This gives you all the advantages of whole grain (in terms of health and taste) and yet the consistency is just as fine as with white flour. If you don’t have a grain mill, you can of course also use store-bought wholegrain flour. However, you may then have to reduce the amount of water a little.
- Sourdough starter: The sourdough doesn’t have to be freshly fed, but it shouldn’t have been more than a week since it was last refreshed. If you have discard left over, I have the right recipes for you here. I feed my sourdough with equal parts water and flour. For the flour, I use a mixture of wheat flour and wholegrain rye flour. If you feed your sourdough with a different water-to-flour ratio, you will need to adjust the amount of water in the recipe accordingly.
- Salt for flavor.
Similar recipes
- Crispy country bread with sourdough
- Wholegrain seeded sourdough bread
- Rugbrød – Danish rye bread with sourdough
- Cranberry Sourdough Bread with Hazelnuts
- Homemade Sourdough Honey Oat Rolls with Yoghurt
Helpful tools – My recommendations
✨ The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.✨
- A grain mill* for freshly ground wholemeal flour.
- A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
- A kitchen scale*.
- With this sharp baker’s knife*, you can make precise cuts in your bread and get creative with intricate scoring patterns.
- You can use a stainless steel dough knife* to cut your dough pieces or shape your loaves.
- A stainless steel loaf tin*.
- A steam tray consisting of a stainless steel oven mould* and lava stones*. The tray is filled with the stones and placed on the bottom of the oven during preheating. When you put your bread in the oven, pour hot water onto the stones. This creates steam, which ensures that your bread rises well.
- A cooling rack* for bread, rolls and waffles.
- A stainless steel kettle* with different temperature settings for soaked ingredients.
- A sharp bread knife*.
- A stainless steel toaster* for slices of bread, toast and rolls.
You can find more product recommendations here.
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Recipe for Healthy Sourdough Oatmeal Bread with Spelt
Ingredients
Soaked ingredients
- 150 g rolled oats old fashioned
- 300 g water boiling
Dough
- 350 g whole grain spelt flour freshly ground or store-bought
- 100 g water cold in summer and lukewarm in winter
- 50 g sourdough starter
- 1½ tsp. salt
Instructions
Day 1
- Pour boiling water* over the rolled oats, cover and allow to soak for at least an hour.
- To make the dough, mix* the soaked rolled oats with wholegrain spelt flour*, salt, sourdough starter and water.
- Leave the dough to rest in the bowl for 30 minutes. Then grease a loaf tin* and pour the dough into it.
- Either leave the bread to rest for six to eight hours at room temperature and bake on the same day or place in the fridge after three hours.
Day 2
- Preheat the oven to 230 degrees using a steam tray consisting of a stainless steel oven dish* and lava stones*. Reduce the heat to 200 °C and bake the oat and spelt bread for 20 minutes with steam and 25 to 30 minutes without steam.
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