This delightful bread was inspired by Jim Lahey, the James Beard Award-winning baker who first invented the no-knead bread recipe that was popularized in the New York Times. Baker's slow fermentation method produces a delightfully rustic loaf with a chewy crust and airy interior.
Sprinkle yeast over 1/2 cup warm water and allow to proof.
In a large bowl, mix boiling water, oats and molasses. When partially cooled, add 4 cups spelt flour, oil and salt. When dough is approximately 110 degrees add yeast/water and eggs. Beat well. Add additional spelt flour as needed for a sticky dough. Refrigerate 2 hours or overnight.
About an hour and a half before you want fresh bread, take dough out of refrigerator and punch down dough. Split dough in two and form into loaves, and allow to rise in lightly sprayed loaf pans until doubled in size (approximately 30 minutes).
While dough is rising, preheat oven to 350°F and bake for about 40-45 minutes. Cool before slicing.
