Patrick cooks

Spelt Bread with Honey and Oats

Spelt Bread with Honey and Oats
Preparation time:
2 hours (+ proving time)  
Cooking time:
35 minutes
2 loaves

The secret to any great loaf is time, and Patrick’s spelt bread with honey and oats is no exception. A labour of love, this loaf is made with hearty spelt and laced with floral honey before being baked and scattered with scalded oats. Delicious sliced warm with a generous slathering of butter.

  • Sliced spelt bread with honey and oats, buttered.


    For the poolish:
    • 250g strong white flour
    • 250ml water
    • 3g yeast - approximately ½ teaspoon
    For the bread:
    • 250g white spelt flour
    • 250g wholemeal spelt flour
    • 10g salt
    • 50g honey
    • 500g poolish
    • 250ml water
    For the scalded oats:
    • 100g Oats
    • 150g boiling water

  • Method

    For the poolish:
    • Combine the flour, water and yeast in a clean bowl. Mix together to form a wet batter-like consistency. Cover the bowl with cling film and allow to sit at room temperature overnight. (If you're tight on time, I recommend at least 6 to 8 hours)

    For the scalded oats:
    • Before starting the dough, prepare the scalded oats. For the scalded oats, pour the boiling water on top of the oats and mix together. Set aside to cool.

    For the final dough:
    • Mix together the white and wholemeal flour with the honey, scalded oats and salt in a bowl along with the poolish. Knead the dough using a dough hook attachment for 6 to 7 minutes on a slow speed before increasing the speed and kneading a further minute.

    • Put into a lightly oiled bowl, cover with a damp tea towel or wrap in cling film and place into the fridge to prove overnight.

    • Turn out the dough onto a clean kitchen surface and knock it back. Knocking back is exactly what it sounds like; you want to knock the air from the dough. Divide the dough into two and shape it to your desired shape, round or oval. If making a round loaf, shape the dough into a tight ball.

    • Place the shaped dough upside down into the proving basket, seam side facing up, or alternatively, a bowl lined with a lightly floured tea towel will work fine (without the cloth, your loaf will stick in the bowl, and you won't be able to turn it out). Leave the dough to prove at room temperature for 2 hours.

      Preheat the oven to 220°C/425°F/Gas seven, and place a baking tray in the bottom. Turn the dough out of the basket onto a baking tray. Place the loaves in the oven, throwing in some ice cubes or cold water to steam the oven.

    • Bake for 35 minutes until a good crust has formed and the loaves sound hollow when tapped on the base.

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