In a large mixing bowl, add the water, honey, and yeast. Whisk until fully combined. Let this mixture sit for about 5-10 minutes until it’s frothy.

Add the rolled oats, sea salt, and about a third of the spelt flour. Stir until just combined.

Gradually mix in the rest of the flour until a shaggy dough forms. Cover and let it rest for 10 minutes.

Transfer the dough to a lightly floured surface. Knead for 5-6 minutes until soft and smooth.

Place the kneaded dough back into the bowl, cover, and set in a warm place for about 1 hour, until doubled in size.

Grease or line your bread tin. Gently punch down the dough and turn it out onto a floured surface, shaping it into a rough square.

Roll the dough into a log, pressing to seal. Place seam-side down in the prepared tin. Cover and let rise for 30 minutes.

Preheat your oven to 190 degrees C (375 degrees F).

Brush the loaf with milk or egg wash and sprinkle with rolled oats.

Bake for 38-40 minutes until dark golden, checking internal temperature at 90 degrees C (194 degrees F).

Cool in the tin for 10 minutes, then transfer to a rack to cool completely.