Easy Overnight No-Knead Sourdough Spelt Oat Bread

Sue Maree P -

This overnight spelt and oat bread is an easy everyday loaf with a tender crumb and light crust, perfect for toast and simple breakfasts.

A loaf-tin version of this bread is far more practical for everyday use, especially for those seeking a reliable, healthy breakfast toast option. Because spelt flour has less structural strength than wheat flour, baking in a loaf tin helps the dough retain its shape and prevents spreading.

By combining the overnight fermentation method with oat flour, this recipe offers a convenient “set it and forget it” approach. The result is a soft, tender loaf with a texture that toasts beautifully, making it perfect for a nutritious and satisfying breakfast.

Originally, this recipe idea was inspired by occasionallyeggs

A Cold Fridge Ferment is better for spelt bread

  • Structure: Spelt flour has fragile and delicate gluten fibres. Therefore, a long, cold ferment (8–18 hours) will help strengthen the dough and improve the texture.
  • Flavour: with a longer and colder ferment, a more complex flavour will develop. A slightly sourdough taste.
  • Temperature: placing in the fridge helps the dough ferment at a consistent temperature. Often, the room temperature is unpredictable from season to season and country to country.
  • Easy to form: if the spelt dough is cold, then it is easier to handle. The dough will be stiffer and less sticky.

Takes: prep. 5 minutes, fed starter + overnight ferment 8-10 hours
Bakes: 45-50 minutes
Makes: 1 loaf

Ingredients

  • Spelt flour (wholegrain or white, try a combo) – 450g
  • Rolled oats – 120g
  • Water, room temperature – 350g
  • Active spelt starter – 100g (or 1 tsp yeast)
  • Honey, maple, or bröd sirup (Sweden) (optional) – 1 tb
  • Salt – 1 ts

Method

  1. Add the active starter to the water and stir to combine. Add all remaining ingredients and mix into a shaggy dough. Mix for about 5 minutes until no dry flour remains.
  2. Cover the bowl and rest at room temperature for a few hours, then place it in the fridge for a cold fermentation.
  3. Remove the dough from the bowl and gently shape it. Place into a lined loaf tin and allow it to proof at room temperature for 2–3 hours, or until slightly risen.
  4. Preheat the oven about 15 minutes before baking. Bake at 200°C fan (400°F) for 45–50 minutes, or until golden brown and fully baked through.

Sue Maree P Spelt Bread Tips:

  • Flour:  Use whole grain or white spelt flour
  • Oats: use rolled oats (not instant)
  • Yeast: test both sourdough starter and dry or fresh yeast to see which taste you prefer.
  • Sweetener: Use honey or maple syrup.
  • Overnight Rest: Place the dough in the fridge overnight for a slower, colder fermentation.
  • No Knead: The dough is generally wet/sticky, allowing you to fold it, let it rise, then shape and place directly into a parchment-lined loaf pan.
  • Texture: For a soft sandwich crumb rather than a crusty artisan loaf, make sure the dough is quite wet, almost like porridge. Check if this is true in the test.

Simple Method

  1. Mix & Rest: Combine water, starter/yeast, and honey or sweetener, then add flour, oats, and salt.
  2. Overnight Ferment: Scoop into another bowl or container to store overnight in the fridge. Cover and let rest in the fridge for 10-12 hours
  3. Shape & Second Rise: Gently form into a log, place in a loaf pan, and let rise for 2-3 hours.
  4. Bake: Score the top, add boiling water to the base of the oven, then bake at 400°F (200°C fan) for roughly 45-50 minutes, or until golden