Recipe for Healthy Sourdough Oatmeal Bread with Spelt
I based this spelt 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.
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.