This honey, oat and wholemeal spelt flour bread is sweet and mellow tasting, with a soft, springy texture. Picture / Eleanor Ozich

Oat, Honey and Spelt Flour Bread Recipe

Eleanor Ozich's search for an easy no-knead bread results in an impressive and fuss-free loaf

I've long searched for a simple bread recipe that doesn't require kneading or fussy instructions, and I'm happy to tell you I've found it.

This honey, oat and wholemeal spelt flour bread is sweet and mellow tasting, with a soft, springy texture. I love how quickly it comes together, and the best part is that it only requires an hour of rising time. There's no need to feel wedded to the specific ingredients as it's a rather forgiving recipe - feel free to experiments with alternative flours, such as rye, buckwheat or regular flour.

OAT, HONEY AND SPELT FLOUR BREAD
Serves 8-10

1½ cups warm water
2 tsp dried yeast
2 Tbsp honey
2¼ cups wholemeal spelt flour
1 cup rolled oats
1½ tsp sea salt

1. Grease a loaf tin with coconut oil, melted butter or olive oil.

2. Combine the water, yeast and honey in a small bowl and stir together lightly. Leave to sit for about 10 minutes, while it blooms and becomes foamy.

3. Place the remaining ingredients in a large bowl. Add the yeast mixture and, using a fork, mix until the dough starts to come together. It will be quite sticky. Turn the dough into the prepared loaf tin, cover with a damp tea towel, and leave to rise in a warm place for an hour.

4. Meanwhile, preheat the oven to 180C.

5. Bake the bread in the oven and bake for 45 minutes, or until it is slightly browned on top and sounds hollow when tapped on top. Remove from the oven and turn out onto a wire rack. Leave to cool for 20 minutes before slicing.

6. The bread will keep for up to 3 days in an airtight container and can be frozen for up to 2 months.

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