I am a tea drinker and always try to incorporate tea, either black or green, oolong is my favourite though, into my baked goods whenever possible. This overnight spelt loaf, lightly sweetened with coconut sugar, is soft and tender with a buttery crumble topping–perfect for breakfast or afternoon tea snack.
- Place all the dough ingredients in a mixer and mix everything until you have a smooth, stiff dough. Cover and leave it at room-temperature to rest for 2 hours.
- Gently knead down the dough and shape into a loaf to fit a standard-size loaf pan lined with baking paper. Cover and leave overnight to rise in the fridge.
- The loaf will have risen slightly after 8-10 hours. Take it out of the fridge and put it somewhere warm to carry on rising until it reaches the rim of the pan, 1 to 3 hours.
- Place all the streusel ingredients in a bowl and rub everything together until the mixture resembles coarse crumbs. Place the streusel on the top of bread.
- Preheat the oven to 200C/400F. Bake the loaf for about 40 minutes until nicely golden brown. Remove and cool on a wire rack for 5 minutes before turn it out to cool completely.